A tamarind-free version of the traditional rasam
Since tamarind consumed on an empty stomach can cause ulcers and stomach problems, our ancestors devised this recipe specially for those breaking their fasts.
What you need:
Urad dal: four tsp
Pepper : one tsp
Red chilly: one
Grated coconut: four tsp
Toor dal: 50 grams
Mustard: half tsp
Curry leaves and corriander: a few
Salt: to taste
Ghee: to taste
Fry on a kadai the urad dal, pepper and red chilly with some ghee and grind to a smooth paste after adding grated coconut. Add this paste to two glasses of boiled toor dal water and cook for about 15 minutes. For seasoning, pop some mustard and curry leaves on half a teaspoon of ghee and add to the dish. Garnish with cut coriander. This rasam uses no tamarind and is generally prepared on religiously important days.
Vasantha Subramaniyam is a home maker who specialises in traditional recipes that have medicinal properties.
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Keywords: rasam recipe