Rasam | Spicy Rasam
Rasam | Spicy Rasam is a savoury and delicious South Indian spiced soup. This is generally paired with rice in South India.
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Cooking tools:
- Spice grinder
- Fine-mesh sieve
- Pressure cooker
- Stove
- Saucepan
- Pot
- Skillet
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- Lal Mirch/ Red Chilies - as required
- Toor dal/ Split Pigeon pea - 1/2 cup
- Cumin seeds/ Jeera - 1/4 cup
- Kali mirch/ Black peppercorns - 1/4 cup
- Sabut Dhaniya/ Coriander seeds - 1/2 cup
- Imli/ Tamarind - 1/2 cup
- Haldi powder/ Turmeric powder - as required
- Namak/ Salt - as per taste
- Toor dal/ Split Pigeon pea - 1 cup
- Tamatar/ Tomato - 1 medium
- Tel/ Oil - 2 tablespoon
- Rai/ Mustard seeds - 1 teaspoon
- Curryy patta/ Curry leaves - a handful
- Sukhi Laal mirch/ Dry Red chili - 5 to 6
- Hing/ Asafoetida - 1/4 teaspoon
- Lehsun/ Garlic 1/4 cup crushed
- Haldi powder/ Turmeric powder - 1/2 teaspoon
- Kashmiri Laal mirch powder/ Kashmiri Red Chili powder - as per taste
- Kaali mirchi powder/ Black pepper powder - 1/2 teaspoon
- Gud/ Jaggery - a small piece
- Dhaniya patta/ Coriander leaves - a handful finely chopped
- Water - as per required consistency
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