Sunday, November 02nd, 2008 | Author:


  • Toor Dal 2 tsp
  • Red chilies 2
  • Whole black pepper 1 tsp
  • Cumin 1tsp
  • Garlic 2 cloves
  • Tamarind 1 inch cube
  • Mustard seeds 1tsp
  • Urad dal 1tsp
  • Asafetida 1 pinch
  • Curry leaves 4


  1. Fry toor dal, red chilies, black pepper, cumin, and garlic in a pan without oil until they brown. Grind them into a coarse powder. Mix the tamarind in 4 cups of water and add the ground up powder, turmeric, and salt. Place the mix on stove in medium heat
  2. Garnish: Add oil to a small pan and fry mustard seeds, urad dal, asafetida, and curry leaves and pour in to the rasam when it starts to boil and turn stove off
Category: Main Course (V)
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