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Rasam

VIEWS 2310

Energy (kcal) - 75

Protein (g) - 3.5

Carbohydrate (g) - 9

Fat (g) - 2.8

Khyati's Health-O-Meter Says:

Rasam is a  commonly had recipe in the South, not only does it contain the anti-bacterial properties of all the seasonings such as cumin seeds, asafoetida, but also consists of a boost in protein with the addition of toor dal. High in protein and easy to digest, the food item is best for digestion and also for ones general well-being. Also, containing tamarind juice as its base makes rasam a yummy tangy flavored delight.

INGREDIENTS:

For Rasam Powder:

  • Coriander seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Asafetida - 1/4 tsp
  • Red chilli powder - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Mustard seeds - 1/4 tsp                                                                        
Ingredients for Rasam:
  • Toor dal - 1 tbsp
  • Tamarind - 1 tbsp
  • Curry leaves - 4-5 nos.
  • Coriander leaves, chopped - 1 tbsp
  • Salt - to taste
  • Water - 2 cups
Ingredients for seasoning:
  • Oil - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - 1/4 tsp


DIRECTIONS:
Step 1 Roast all the rasam powder ingredients on low flame. Grind to a fine powder.  Step 2 Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup of water.  Step 3 Cook toor dal in 2 cups of water till it is soft.  Step 4 In a deep pan add 1 cup water. Step 5 Add ground rasam powder, tamarind pulp. Boil and mash the cooked dal. Add to the mixture. Boil for 5 minutes. Add salt and more water if needed. Boil for 5 minutes.  Step 6 Now add chopped coriander leaves. Step 7 In a saucepan, heat oil, add mustard and cumin seeds. When they stop crackling, add asafoetida and turmeric powder, curry leaves. Add to the ready rasam and cover the rasam pot. Step 8 Serve hot.

Rasam - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2310

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