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

Cooking instructions:

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


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