Rasam idli recipe, with rasam recipe

Rasam idli is a fusion recipe served in several restaurants in India as well as households. With a super easy rasam recipe included.

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. She used to give this to her toddler who loves it. 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.

Browse my 20+ rasam recipes here

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 as well. 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.

I say you don’t even have to make coconut milk too. When you are making a kootu or have fresh grated coconut, just squeeze a little at the end, to ramp up your usual rasam.

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Rasam idli

Rasam idli is a fusion recipe served in several restaurants in India as well as households. With a super easy rasam recipe included.

Cup measurements

Ingredients

• 1 tbsp Tamarind
• ¼ cup Toor dal
• 1 Tomato
• 2 Green chilli
• ¼ cup Coconut
• 1 tsp Rasam powder
• ¼ tsp Turmeric
• 1 pinch Sugar
• Salt as needed
• 3 tbsp Coriander leaves chopped

To temper

• 1 tsp Ghee
• ½ tsp Mustard
• 1 Red chilli
• 2 pinches Asafoetida
• 1 tsp Cumin seeds
• 1 spring Curry leaves

To assemble

• 8 Idlies
• ½ cup Chopped onion
• 3 tbsp Coriander

Instructions

• 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 (¼ 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.
• Garnish with finely chopped onion and coriander just before serving (If desired)

Notes

• 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 ½ day.
• Coconut milk and green chilli adds great flavour to the rasam.
• Be generous with adding coriander leaves.

Rasam idli step by step method:

1. Pressure cook toor dal with 1 cup of water for 4 whistles in medium flame. Mash it well once done.
2. Soak tamarind in hot water and extract tamarind juice. (1 cup total)
3. In luke warm water (¼ cup), grind coconut and extract milk. Keep aside.
4. 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.
5. Add rasam powder, turmeric, salt and sugar. Bring to boil. Add mashed dal and adjust water if needed.
6. Bring to boil again and once its frothy, add coconut milk and switch off the flame immediately.
7. 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.
8. 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 ½ 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.