The perfect blend for clear spicy traditional rasam. Our rasam recipe is derived from heirloom recipes from the Mayavaram - Tanjavur region.
Cooking Directions (serves 4)
Step 1: In a deep vessel, add 1.5 cups water, 1 tbsp tamarind paste, 4 tsp Thaligai Satramadhu Podi, 4-5 curry leaves, ½ a chopped tomato, a pinch of asafoetida powder and salt to taste.
Step 2: Boil for 5 minutes on medium heat until the tomatoes turn mushy.
Step 3: In another bowl, mix two 1 tbsp cooked and mashed toor dal with 2 cups water. Pour this into the boiling mixture. Simmer until a froth forms on top. Switch off the flame.
Step 4: For tempering, heat 1tsp ghee, add ½ tsp mustard, 4-5 curry leaves and ½ tsp cumin seeds in a kadai. When the mustard starts to splutter, add it to the rasam. Add coriander and serve hot with cooked rice or drink as soup.