Follow these steps for perfect results
Avarekalu / Lilva Beans
boiled
Tamarind Water
Tomatoes
chopped
Fresh coconut
Jaggery
Turmeric powder
Salt
to taste
Coriander Seeds
roasted
Dry Red Chillies
roasted
Byadagi Dried Chillies
roasted
Cumin seeds
roasted
Whole Black Peppercorns
roasted
Mustard seeds
Methi Seeds (Fenugreek Seeds)
roasted
Mustard seeds
Curry leaves
Ghee
for cooking
Pressure cook the avarekalu with 1 cup water and a pinch of salt for 1 whistle. Release pressure naturally.
Heat ghee in a skillet on low flame.
Roast coriander seeds, dry red chillies, byadgi chillies, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds for 10 minutes until aromatic.
Cool the roasted spices and grind to a smooth powder.
Add fresh coconut, boiled avarekalu and grind into a coarse paste.
Heat tamarind water, chopped tomato, turmeric powder and green chilli in a saucepan and boil for 10 minutes.
Add the ground paste to the boiling tamarind water mixture.
Add salt and jaggery to taste.
For tempering, heat oil, add mustard seeds and let them crackle.
Add curry leaves and hing and let it sit for 10 seconds.
Pour the tempering over the boiling rasam.
Serve hot with steamed rice, cabbage palya, and curd rice.
Expert advice for the best results
Adjust spice levels to your preference.
Use fresh, high-quality ingredients for the best flavor.
Everything you need to know before you start
15 mins
Rasam masala can be made ahead of time.
Serve hot in a bowl, garnished with fresh coriander leaves.
Serve hot with steamed rice.
Accompanied by Cabbage Palya and curd rice.
Complements the spices without overpowering the dish.
Discover the story behind this recipe
Part of South Indian cuisine, often served during meals and celebrations.
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