Rasam in a south Indian meal is analogous to soup in North India. Rasam is spicy & is savoured along with cooked rice & has its own therapeutic advantages as a digestive.
Coriander seeds (32%), Red chilli, Cumin, Fenugreek, Pepper, Mustard, Turmeric powder, Curry leaves, Asafoetida.
- Cook 65 g (4-5 Tbsp) of toor dal in 800ml of water with 1 tsp edible oil, a pinch of turmeric powder & churn.
- Soak 15 g of tamarind in a cup of water. Boil the tamarind extract with 3-4 Tbsp Ogara Rasam Powder, salt to taste ,add a few curry leaves and a cup of grated coconut Uaggery if desired).
- Add 2-3 chopped tomatoes for better taste – boil for 10 minutes.
- Heat 1-2 tsp of oil/ghee and add tsp of mustard, jeera (Cumin) & a pinch of asafoetida.
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