Follow these steps for perfect results
Asafoetida (hing)
Sunflower Oil
for cooking
Salt
to taste
Cumin seeds (Jeera)
Mustard seeds
Methi Seeds (Fenugreek Seeds)
Tamarind Water
Curry leaves
Arhar dal (Split Toor Dal)
Asafoetida (hing)
Pressure cook tamarind water with toor dal, hing, and salt for about 4 whistles.
Allow the pressure to release naturally.
Open the cooker and mash the dal thoroughly.
Mix the dal and tamarind mixture well.
Heat oil in a kadai.
Add mustard seeds, cumin seeds, and fenugreek seeds and allow them to crackle.
Add curry leaves and a pinch of hing.
Leave for 2 seconds and pour it over the rasam.
Serve with steamed rice.
Expert advice for the best results
Adjust the amount of tamarind water based on desired sourness.
Ensure the mustard seeds crackle well to release their flavor.
Adding a small amount of jaggery can balance the flavors.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Serve hot in a bowl, garnished with fresh coriander leaves.
Serve with steamed rice.
Serve as an appetizer.
Enhances the sourness.
Discover the story behind this recipe
A staple dish in Andhra cuisine, often prepared for its digestive properties.
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