Rayalaseema Rasam
Veg
Vegan
A thin, intensely peppered tamarind rasam incorporating horse gram water — the cooking liquid from boiling horse gram is added to tamarind extract along with ground black pepper, cumin, dried red chilli, garlic, tomato, and a tempering of mustard seeds and curry leaves in sesame oil. More body and earthiness than standard pepper rasam due to the horse gram water; drunk at the end of a rice meal to settle digestion or poured over rice as a light mid-meal liquid. The Rayalaseema rasam's dual source of sourness (tamarind + horse gram) and its heavy black pepper make it distinct from the Tamil-style rasam or the standard Andhra rasam.
Cuisines
Rayalaseema
Andhra
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Toor Dal |
|
4 cups | Water |
|
1 medium | Tomato , chopped |
|
1 small | Tamarind , lemon-sized ball |
|
2 tablespoons | Ghee |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
2 | Red Chili , dried |
|
1 pinch | Asafoetida |
|
1 sprig | Curry Leaf |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Wash the toor dal thoroughly and cook it in a pressure cooker with 2 cups of water until soft and mushy.
- 2 Soak the tamarind in warm water for 10 minutes and extract the juice, discarding the pulp.
- 3 In a pot, add the cooked dal, tamarind juice, chopped tomato, turmeric powder, red chili powder, coriander powder, and salt.
- 4 Add 2 cups of water to the pot and bring the mixture to a boil. Let it simmer for about 10 minutes.
- 5 In a separate pan, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, dried red chilies, asafoetida, and curry leaves.
- 6 Pour the tempering over the simmering rasam and mix well.
- 7 Garnish with chopped coriander leaves and serve hot.
Tips
For a more authentic taste, use homemade ghee and freshly ground spices.