Rasam or Chaaru is one of my favorite Indian Soups. Chaaru is usually served with rice and is a perfect comfort food in cold, winter weathers. I for one, don't mind eating it anytime of the year! I am so fond of chaaru that when growing up, whenever I visited my aunt, she would prepare it just for me! I make 2 types of chaarus, one is tomato rasam or chaaru, with tomatoes and sometimes with V8 juice and the other is tamarind chaaru / miriyala chaaru. The chaaru I am sharing today is little different from want I normally make. I used rasam powder and also dal in this recipe. I usually don't use rasam powder but do add all the ingredients that are used to make the rasam powder. Also, I add some onion and ginger garlic paste or crushed garlic. This recipe is adapted from Cooking at Home with Pedatha. I used all the ingredients required for the recipe but altered the procedure a little. The Rasam Powder is from this cook book which I shared here 3 weeks ago.
Total Cooking Time: 30 - 35 minutes
Preparation Time: 15 minutes (time to cook the dal)
Cooking Time: 15 - 20 minutes
Serves: 6 - 8
- ¼ cup Toor Dal
- 2 teaspoon Oil or Ghee (I used oil)
- ½ Mustard Seeds
- ½ Fenugreek Seeds
- ½ Cumin
- ½ – 1 teaspoon Hing or Asafoetida (I used little less than ½ tsp)
- 10-12 Curry Leaves
- ½ teaspoon Turmeric
- 2 medium-sized Vine Tomatoes diced (can use any tomato I prefer vine ripe)
- 5 cups Water
- Salt to Taste
- ¼ teaspoon Pepper Powder (opt.)
- 1 tablespoon Rasam Powder
- 4 tablespoon Tamarind Paste
- Cilantro to garnish
- Cook toor dal in a pressure cook with ½ cup of water for 5 whistles and for 3 minutes on ow heat. Cooking time varies from cooker to cooker and cook it until the dal is cooked. Open the pressure cooker once the all the steam is gone.
- If cooking on stove top, cook the dal with 1 cup of water and it will easily take 45 minutes to 1 hour.
- Heat oil in a sauce pan, add mustard and fenugreek, when the fenugreek turn golden brown, add cumin, hing and curry leaves.
- When the curry leaves change color, add turmeric and mix well.
- Add water, tomatoes, salt, tamarind paste, pepper powder if using and rasam powder. Bring to a boil.
- One the chaaru starts boiling, the tomatoes are cooked, add cooked toor dal and boil for another 5 minutes or until the chaaru is done.
- Add cilantro and turn of the heat.
- Serve hot with rice and perhaps a dollop of ghee!
I happen to eat Idli with Rasam at a restaurant and found it more satisfying than eating with sambhar, coz the otherwise bland Idly soaked up the flavor of rasam so nicely....yours is making me re-live those moments and I am seriously craving for one now !
Thanks for your entry!
rasam is a very comfort food at our place and thats a new one to try. thanks for sharing. looks delish.
Thank you for posting rasam recipes. Sometimes it is good to try variations of the rasam recipe.