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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 temple rasam, popularly served as prasadam
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 the rasam a tasty flavor. Ingredients and proportions vary across regions. Avoid adding water if you are making a bulk batch of temple-style rasam powder. Roast the coconut for an additional time.
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?
Ghee makes it flavorful. In our home, we prefer serving with ghee while eating. You can use ghee or oil 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 Kollur 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
Soak and cook
2 tablespoon toor dal
1/2 cup water
Turmeric powder
Roast
1/4 teaspoon Coconut oil
1 teaspoon urad dal
1/2 tablespoon coriander seed
1/4 teaspoon fenugreek seeds
Red chilli
Curry leaves
1 teaspoon cumin seeds
1 tablespoon coconut
Rasam
1 teaspoon coconut oil
Green chilli
1 cup tomato
Turmeric powder
1 teaspoon salt
1/2 cup tamarind
1 + 1/2 cup water
Coriander curry leaves
1/2 teaspoon Jaggery
Temper
1 teaspoon ghee
1/2 teaspoon ghee
Red chilli
Curry leaves
How to make kollur temple rasam with step-by-step pictures
- First wash and soak toor dal
- Add turmeric powder and pressure cook
- Furthermore, add oil and roast urad dal, fenugreek seeds, red chilli, and coriander seeds
- Add curry leaves, cumin seeds, and coconut; mix well
- Saute green chilli, tomato, turmeric powder, and salt till they turn mushy
- Furthermore, add tamarind water and jaggery; boil well
- Add cooked Dal, water, coriander leaves; boil
- Furthermore, add rasam powder, coriander leaves, curry leaves, and water; bring to a frothy boil
- Temper mustard seeds in ghee
- Saute curry leaves, red chilli, and asafoetida; transfer
Ingredients
Soak and cook
- 2 tablespoon toor dal
- 1/2 cup water
- Turmeric powder
Roast
- 1/4 teaspoon Coconut oil
- 1 teaspoon urad dal
- 1/2 tablespoon coriander seed
- 1/4 teaspoon fenugreek seeds
- Red chilli
- Curry leaves
- 1 teaspoon cumin seeds
- 1 tablespoon coconut
Rasam
- 1 teaspoon coconut oil
- Green chilli
- 1 cup tomato
- Turmeric powder
- 1 teaspoon salt
- 1/2 cup tamarind
- 1 + 1/2 cup water
- Coriander curry leaves
- 1/2 teaspoon Jaggery
- Temper
- 1 teaspoon ghee
- 1/2 teaspoon ghee
- Red chilli
- Curry leaves
Instructions
-
First wash and soak toor dal
-
Add turmeric powder and pressure cook
-
Furthermore, add oil and roast urad dal, fenugreek seeds, red chilli, and coriander seeds
-
Add curry leaves, cumin seeds, and coconut; mix well
-
Cool and grind
-
Add oil and heat
-
Saute green chilli, tomato, turmeric powder, and salt till they turn mushy
-
Furthermore, add tamarind water and jaggery; boil well
-
Add cooked Dal, water, coriander leaves; boil
-
Furthermore, add rasam powder, coriander leaves, curry leaves, and water; bring to a frothy boil
-
Temper mustard seeds in ghee
-
Saute curry leaves, red chilli, and asafoetida; transfer
Video
