Thursday, July 28, 2011


Tuvar dal - 1 cup

Radish - 1

Coconut grated - 1 cup

Tamarind pulp 1 Table Spoon

Coriander chopped 2 Table Spoon

Masala/Sambar powder 2 Table Spoon

Red Chili powder 2 Tee Spoon

Sugar 1 Tee Spoon

Oil 2 Table Spoon

Mustard Seeds 1Tee Spoon

Turmeric Powder 1/4 Tee Spoon

Asafoetida a pinch

Curry Leaves 1 stalk

Red Chilies dried 1-2

Salt to taste

Cook the dal till soft. Mash it and then set aside. Grind together the coconut, tamarind pulp, half the coriander leaves, salt, sugar, chili and Masala powder (Sambhar Powder) to a paste.

Heat two Table Spoon of oil in a pan add mustard seeds, turmeric, asafoetida, red chilies and curry leaves and then Sauté. Add the radish rings and sauté till golden color. Add the grinded paste and fry for 2- 3 minutes.

Add the mashed dal and 2 cups of water. Allow to simmer for 5-10 minutes. If the prepared RASAM seems too thick you can add more water depending on person to person. Add the remaining chopped coriander.