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Kerala Rasam


Toor dal
¼ cup
Masoor dal
¼ cup
Tomatoes or 4 large tomatoes
1 (16oz)
Tamarind extract
½ tsp
Black pepper powder
½ tsp
Saunf (anise)
½ tsp
Whole red pepper (dry red chilli)
2 to 3
Chilli powder
½ tsp
Turmeric powder
½ tsp
Hing powder
½ tsp
Methi seeds 
½ tsp
Garlic loves
Cumin seeds
1 tsp
Mustard seeds
½ tsp
Bunch coriander
Curry leaves
to taste 

Cook the dal well with sufficient water. Add the tomatoes, salt, chilli powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the Rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds, saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.