Rasam idli is a fusion recipe served in several restaurants in India as well as households. Though I haven’t tasted this one at restaurants, I came to know about this long time back through my friend sangeeta. But never tried at home. Last month, when we went to little India and had breakfast at Komala vilas, while I had masala dosa, Vj had this rasam idli. I didn’t taste though. But I thought I should make at home and blog rasam idli recipe. I thought instead of linking just idli batter and a rasam recipe and posting, I will post a version of rasam too, which you can make for rice too. This is very similar to what my mom in law makes rasam. Only difference is the rasam powder, she uses hers, while I used store bought. So what is the speciality? She adds a dash of fresh coconut milk at the end for extra flavour. I thought this will be perfect for this rasam idli recipe as the rasam has to be flavourful as well as drinkable.
Rasam idli recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast/Dinner
Prep Time: 25 mins | Cook time: 30 mins | Serves: 4
Prep Time: 25 mins | Cook time: 30 mins | Serves: 4
Click here for cup measurements
Ingredients For rasam
Tamarind – 1 tbsp
Toor dal – 1/4 cup
Tomato – 1
Green chilli – 2
Coconut – 1/4 cup
Rasam powder – 1 tsp
Turmeric – 1/4 tsp
Sugar – a pinch
Salt as needed
Coriander leaves, chopped – 3 tbsp
Ghee – 1 tsp
Mustard – 1/2 tsp
Red chilli – 1
Asafoetida – 2 pinches
Cumin seeds – 1 tsp
Curry leaves – 1 sprig
Toor dal – 1/4 cup
Tomato – 1
Green chilli – 2
Coconut – 1/4 cup
Rasam powder – 1 tsp
Turmeric – 1/4 tsp
Sugar – a pinch
Salt as needed
Coriander leaves, chopped – 3 tbsp
To temper
Ghee – 1 tsp
Mustard – 1/2 tsp
Red chilli – 1
Asafoetida – 2 pinches
Cumin seeds – 1 tsp
Curry leaves – 1 sprig
Step by step method
- Pressure cook toor dal with 1 cup of water for 4 whistles in medium flame. Mash it well once done.
- Soak tamarind in hot water and extract tamarind juice. (1 cup total)
- In luke warm water (1/4 cup), grind coconut and extract milk. Keep aside.
- Boil tamarind extract, with added one more cup of water, along with finely chopped tomato and slit green chilli. Let it boil for 5 mins.
- Add rasam powder, turmeric, salt and sugar. Bring to boil. Add mashed dal and adjust water if needed.
- Bring to boil again and once its frothy, add coconut milk and switch off the flame immediately.
- In a kadai/ pan, heat ghee, temper with mustard, red chilli, asafoetida, cumin seeds and lastly coriander leaves. Add this tadka to rasam and finally garnish with coriander leaves.
- Make idli and place it in serving bowl. Add the hot rasam over it generously to dunk the idlis.
Tips
- After adding coconut milk, do not let it boil. You can also add after switching off the flame.
- Since we add coconut milk, the rasam might tend to get spoiled sooner. So serve within 1/2 day.
- Coconut milk and green chilli adds great flavour to the rasam.
- Be generous with adding coriander leaves.
Serve hot, you can serve with coconut chutney if you want, but this can be had as such. Great evening time tiffin or dinner.
Mouth watering