Andhra rasam

April 30, 2008 at 5:07 am Leave a comment


Toor dal : 1 cup
Tamarind : small lemon size( To prepare fresh juice )
Tomatoes : 4 medium size
Vegetable oil : 1 table spoon
Jaggery : 1 tablespoon
Salt to taste
Ghee ; 1 teaspoon
Turmeric : A pinch
For popu :
Mustard seeds ; 1/4 tsp
Cumin seeds : 1/4 tsp
Curry leaves : few
Cilantro : 1/2 bunch


To grind :

Methi seeds : 1 tsp
Chana dal : 1 tsp
Urad dal : 1 tsp
Red chilli : 8
Coriander seeds ; 1 tsp
Cumin seeds : 1 tsp
Dry coconut powder : 1 table spoon
Black pepper ground : 1/2 tsp
Hing : A pinch


1 . Take one cup washed toor dal add 2 1/2 cups of water in a pressure cooker, put the lid. Cook it up to 4 to 5 whistles. After cooling it, mash toor dal to make smooth paste with an immersion blender or wood masher (pappu guthi )

2 .Roast methi seeds, chana dal, urad dal, red chilli, coriander seeds cumin seeds, black pepper, on saute pan,add dry coconut powder, hing ( Inguva) and grind in to smooth powder. This masala powder preserve up to one month.

3 . Boil tomato pieces up to 5 to 10 minutes, keep it aside for cooling. After cooling mash it.

4 . Heat oil in a wide bowl, once the oil is hot, add broken red chilli, mustard seeds, cumin seeds and let it to crackle, add tamarind juice, tomato juice, mashed toor dal, turmeric, jaggery, salt, 2 table spoons prepared masala powder,and add enough water,cover with lid. Boil rasam for 8 to 10 minutes add ghee, cilantro and curry leaves. Turn off the heat.

Serve hot with rice.


Entry filed under: Rasam / Sambar.

Peanuts powder or Red chilli peanut powder or palli podi Capsicum coconut Kurma

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