RASAM - INDIAN
Ingredients

Tomatoes 2
Turmeric Powder 1/4 tsp.
Tamcon (or tamarind paste) 1 1/2 tsp.
Toor Daal 3/4 cup
Ghee 1 tsp.
Mustard seeds 1 tsp.
Coriander leaves bunch

Method

* Boil tamcon in water.
* Boil toor daal in water.
* Cut tomatoes, add to tamcon solution. Add asafoetida and salt. Boil
for a couple of minutes.
* Add mashed toor daal and rasam masala.
* In a pan, heat ghee, fry mustard seeds.
* Add fresh coriander leaves and mustard seeds.

Rasam Masala

MASALA INGREDIENTS

Black Pepper 1 tbsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 2 tbsp.
Red Chillies 4-5
Asafoetida(optional) 1 tsp.
Coconut (grated) 3 tbsp.
Ghee 2 tbsp.

MASALA PREPARATION

* Roast black pepper, chana daal, coriander, and asafoetida.
* Add chillies when daal starts getting red.
* If using dry coconut, soak it in a little water.
Blend the daal mixture and coconut until the paste is
fine. Keep aside.

VERSATILE RASAM POWDER

WHO does not love the tangy and spicy taste of rasam. It
is a sure pick-me-up for jaded appetites with its
healthy and digestible piquancy. Mangalore Rasam powder
with its distinctive flavour can be used for not only
making rasam but for a number of wholesome and nutritious
dishes. Try the following dishes, and enjoy their
satisfying taste and flavour. (Long, thin red
chillies-Kumta variety, preferred, as it is not too
fiery to taste, but also give a lovely red colour when
used - are ideal for making rasam powder).

Mangalore Rasam Powder (makes about a medium sized jam
bottle).

Ingredients:

Red chillies - 1 cup (broken into small pieces and tightly
packed).

Dry coriander seeds - 1 cup
Gram dhal - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon (methi seeds)
Hing - a pea size lump or 1 teaspoon hing powder.
Curry leaves - 3 sprays.
Method:

Break up the chillies along with the stalks into smaller
pieces (to enable easier powdering). Heat oil in a kadai
and fry on a slow fire, the hing and the fenugreek
seeds till light brown in colour. Add coriander seeds,
red chillies, cumin seeds, gram dhal and curry leaves and
fry for about five minutes on a slow flame till it is
well roasted and you get a lovely aroma. Remove from
flame and allow to cool. Powder fine and bottle it. This
powder can be used for 2-3 months.

Use the chillies along with the stalks - as the stalks
also have the potency of the chillies, and also
provide fibre for the body).