Traditional South Indian rice accompaniment is prepared with dal, tamarind, tomatoes, and freshly prepared rasam powder. Thakkali Dal Rasam can be prepared within 20 minutes. This is a version of Mangalorean Brahmin-style rasam popularly served at wedding
SOUTH INDIAN RASAM RECIPE
South Indian meals (lunch, dinner, or celebration feast) are incomplete without a flavorful rasam on the menu. Freshly ground Rasam podi gives a tasty flavor to the rasam. ingredients and proportions vary across regions. If you are making a bulk batch of Udupi rasam powder avoid adding water. For small batches, I mixed water to prevent lumps
Should I always soak toor dal?
No, it is optional but I feel soaking helps even cooking
How much water should I add while cooking dal?
It depends on the dal you use. I generally use a 1:3 dal: water ratio. The number of whistles also depends on the dal you use.
What variety of dal should I use for sambhar?
Traditionally toor dal is used. You can use moong dal or a combination of toor dal and masoor dal for variation.
Should I add the ghee tempering?
Traditionally coconut oil is used for tempering. In our home, we prefer serving with ghee while eating. You can use ghee according to your choice
CAN I REDUCE THE NUMBER OF TOMATOES FOR PARUPPU RASAM?
For udupi tomato rasam, I prefer the taste of sourness from tamarind and tomatoes. If you are reducing tomatoes, adjust the amount of tamarind accordingly.
Variations for udipi rasam
Adjust the red chilli according to your taste Tomatoes give amazing flavor to the rasam but if you like tamarind, increase tamarind and reduce tomatoes Garnish with coconut
Ingredients
Roast and grind
1 tablespoon coriander seeds 1/2 teaspoon fenugreek seeds 1 teaspoon cumin seeds 3 red chilli Curry leaves 2
Rasam
1 cup thin tamarind water water 1 cup tomato Coriander leaves 1 teaspoon Jaggery 1/2 cup cooked toor dal
To temper
1/2 tablespoon coconut oil 1/2 teaspoon mustard seeds Curry leaves few 1 green chilli
Instructions
roast coriander seeds, cumin seeds, curry leaves, red chilli, and fenugreek seeds; roast till they turn aromatic
Furthermore, add asafoetida and mix well
cool and coarse grind
Furthermore, add water; grind again
add coconut oil and heat
Furthermore, add mustard seeds; splutter
Add curry leaves and green chilli; roast
Furthermore add tomato, turmeric powder, and salt; it turns mushy
Add tamarind extract and jaggery; boil well till the raw smell goes off
Furthermore, add cooked dal and water; bring to boil
finally, add coriander leaves and salt if required; bring to a frothy boil
