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Main ingredients | Kokum petals, Rasam powder, Turmeric powder, Asafoetida, Black peppercorns, Split pigeon peas, Fresh coriander leaves, Ghee, Mustard seeds, Cumin seeds, Curry leaves |
Cuisine | South Indian |
Course | Dals and kadhis |
Prep time | 30-35 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 15-20 kokum petals, soaked in 2 cups warm water for 30 minutes
- 2 tablespoons rasam powder
- ¼ teaspoon turmeric powder
- ½ teaspoon asafoetida (hing)
- ¾ crushed black peppercorns
- 2 cups cooked split pigeon peas water
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- Steamed rice to serve
- Tempering
- 1½ tablespoons ghee
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 6-8 curry leaves
Method
- Strain the soaked kokum petals into a large bowl thorough a strainer, mashing the petals to extract all the pulp. Add turmeric powder, rasam powder and asafoetida and mix till well combined. Transfer this into a deep pan and cook till it reduces to half.
- Add crushed black peppercorns, cooked pigeon peas water and salt, mix well and let the mixture boil for 2-3 minutes.
- To make the tempering, heat ghee in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida and curry leaves and mix well. Pour this immediately into the rasam and mix well.
- Continue to cook for 1-2 minutes. Add coriander leaves and mix well. Switch the heat off and transfer the rasam into a serving bowl.
- Serve hot with steamed rice.
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