Rasam – South Indian


Two table spoon tur dal, cooked as above. After cooking, it will be around 0.5 cups, including water. Stir it so that all the dal dissolves in water.

Chopped tomato-Half or one (You can put two tomatoes and avoid Tamarind entirely)

Mustard- 20 grains

Cumin- 10 grains

Butter- Half tea spoon

Curry leaves (You get this in Indian store) or Coriander leaf

Tamarind- Half teaspoon, dissolved in warm water (and remove all solid, after maxing well with hand). The volume should be now 2 cups

Rasam powder- One teaspoon (if you want mild) or two teaspoons (medium spicy)



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