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It’s a ideal and comfort food to serve with hot rice during winter season.

INGREDIENTS:
  • Tur dhal – ¼ cup
  • Pepper – 2 teaspoon
  • Red chillies – 7,8
  • Gram dhal – 1 teaspoon
  • Dhaniya – 1 teaspoon
  • Jeera – 1 teaspoon
  • Tamarind paste – 1 tablespoon
  • Hing powder – 1 teaspoon
  • Cooked and mashed dhal – 1 tablespoon
  • Salt and haldi
  • To temper in 1 teaspoon ghee:
  • Curry leaves
  • Mustard seeds – ½ teaspoon
PREPARATION METHOD:
  1. Dry roast and powder pepper, jeera, tur dhal, red chilies, gram dhal and dhaniya.
  2. This powder can be made and kept in the fridge to be used for 2,3 times.
  3. Mix tamarind paste, haldi, hing powder, 2 teaspoon ( or more ) of prepared powder, cooked dhal, salt and enough water to make up the desired quantity.
  4. Put in a vessel inside the pressure pan and cook for 1 whistle.
  5. Cool, open and temper with mustard seeds and curry leaves.
  6. Some prefer not to add cooked dhal, tomatoes and haldi to this rasam.