Rasam Recipe – Eats Now

Name: Rasam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g red gram, split; 1 tablespoon oil; 5 g mustard (1 tsp); 5 whole dried red chilies; 10 curry leaves; 1 g asafoetida powder; 2 tablespoons garlic, crushed; 1 teaspoon turmeric powder; 2 -3 tomatoes, quartered; 3 -4 peppercorns, crushed; 1 green chili; 1/2 cup tamarind pulp (100 gms); salt

Servings: persons

100 g red gram, split
1 tablespoon oil
5 g mustard (1 tsp)
5 whole dried red chilies
10 curry leaves
1 g asafoetida powder
2 tablespoons garlic, crushed
1 teaspoon turmeric powder
2 -3 tomatoes, quartered
3 -4 peppercorns, crushed
1 green chili
1/2 cup tamarind pulp (100 gms)
salt

1
Heat oil.
2
Add the mustard seeds, as soon as they splutter add the red chillies (whole), curry leaves, asafoetida and garlic and saute for 2 mins.
3
Add the turmeric, red gram, tomatoes, peppercorns, green chilli, tamarind pulp and salt.
4
Mix and add 2-3 cups of water.
5
(if using pressure cooker add 2 cups and if cooking open add 3 cups).
6
Bring to a boil and simmer till dal is tender and soft.
7
Garnish with cilantro.
8
Serve hot.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 g red gram, split, 1 tablespoon oil, 5 g mustard (1 tsp), 5 whole dried red chilies, and more.

Yes, Rasam falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rasam

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