Rasam with fresh ground rasam powder, flavour from the ingredients we grind for the rasam makes it unique, special and spicy. Full video post.
Got this recipe from a reader friend Pavithra Vijayaraghavan. She sent me the picture of her mom’s handwritten note which has been noted down as ‘Cook Veeraraghavan’s Rasam‘. She told the rasam powder is the key. It’s true, it was very unique flavor from the regular rasam I make. Super spicy and flavourful too. Simple ingredients. Thanks a lot for sharing the recipe 🙂
Do try it out, even a small change in ingredient or procedure gives a whole different flavour from our regular rasams and good for a change too. Check out other rasam recipes.
Click here for cup measurements
Rasam with fresh ground rasam powder
Ingredients
- 1 gooseberry sized tamarind 1/2 tbsp packed
- 1 Tomato
- 2 tbsp coriander leaves powder
- Salt as needed
To grind
- 2 red chilli
- 5 black pepper
- 2 tsp toor dal
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp ghee clarified butter
To temper
- 1 tsp Oil
- 1/2 tsp mustard
- 1 tsp cumin seeds
- 1 red chilli
- 1 pinch Asafoetida
- 1 sprig curry leaves
- 1/2 cup watery cooked dal
Instructions
- Soak tamarind in hot water for minimum 20 mins. Extract tamarind juice from it. Adjust total to be 2 & 1/2 cups - 3 cups.
- In a kadai/ pan, heat ghee and roast red chilli, pepper, toor dal, coriander seeds until dal turns golden.Cool down and powder it with cumin seeds.
- Take tamarind extract, add chopped tomato and coriander leaves to it.
- Boil for 2 minutes, add the ground fresh rasam powder.
- Add salt, toor dal cooked water. When it again boils and becomes frothy top, switch off the flame.
- In a pan again heat 1 tsp oil, splutter mustard. Add torn red chillies, cumin seeds, asafoetida and curry leaves to it.
- Add to rasam.
Video
Notes
- Increase red chilli count if you like spicy rasam.
Rasam with fresh ground rasam powder:
- Soak tamarind in hot water for minimum 20 mins. Extract tamarind juice from it. Adjust total to be 2 & 1/2 cups – 3 cups.
- In a kadai/ pan, heat ghee and roast red chilli, pepper, toor dal, coriander seeds until dal turns golden.
- Cool down and powder it with cumin seeds.
- Take tamarind extract, add chopped tomato and coriander leaves to it.
- Boil for 2 minutes, add the ground fresh rasam powder.
- Add salt, toor dal cooked water. When it again boils and becomes frothy top, switch off the flame.
- In a pan again heat 1 tsp oil, splutter mustard. Add torn red chillies, cumin seeds, asafoetida and curry leaves to it. Add to rasam.
Serve with hot steaming rice and appalam.
Looks like Madhwa Rasam. Will try this variation.
Tuvar dhal cooked water is not mentioned in the ingredient list. How much tuvar dhal and how much water?
Where to buy this mixer grinder from ? Which brand is this ?
I used Panasonic in this particular post.
Hi, noted a similar question with regards to Toor Dhal. How much Toordhal to be used and how much water for cooked Toordhal? Looking forward to your reply.
We usually take just a ladle from the dal cooked for sambar and add little water (or reserve water from cooked dal) to add to rasam. If cooked separately, Just 2 tbsp of toor dal cooked in 3/4 cup water is enough.
We usually take just a ladle from the dal cooked for sambar and add little water (or reserve water from cooked dal) to add to rasam. If cooked separately, Just 2 tbsp of toor dal cooked in 3/4 cup water is enough.
Hi Rajeswari, tried this rasam and as always your recipes are so flavorful. Roasting the spices in ghee gave very unique flavor. My entire family relished it a lot:)
Please add more south indian gravy recipes. Thanks!
Thank you so much for your feedback 🙂