Rasam No meal in a Tamilian house is complete without rasam – spicy, tangy and bursting with flavour. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 07 Mar 2019 in Recipes Course New Update Main Ingredients Split Pigeon Pea, Turmeric powder Cuisine Tamil Nadu Course Dals and Kadhis Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients list for Rasam 4 tablespoons Split Pigeon Pea soaked ¾ teaspoon Turmeric powder 1½ teaspoons Rasam masala powder ¼ teaspoon Asafoetida ¼ teaspoon Black pepper powder 2½ tablespoons Tamarind pulp 2 medium Tomatoes chopped to taste Salt 4 tablespoons Freshly chopped coriander leaves For Tempering 2 tablespoons Ghee ½ teaspoon Mustard seeds a pinch Asafoetida 5-6 Curry leaves Method Pressure cook the pigeon peas in 4 cups water with half the turmeric powder till 4-5 whistles. Heat some water in a non-stick pan. Add remaining turmeric powder, rasam masala powder, asafoetida, pepper powder, tamarind pulp and tomatoes, mix well and bring to a boil. Reduce heat and cook till the liquid becomes half the volume. Mash the cooked dal and strain the water. Add the strained dal water to the tamarind mixture along with salt and chopped coriander and mix well. For tempering, heat ghee in a non-stick tempering pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves and switch off heat. Add the tempering to the rasam, mix well and cook on medium heat for 4-5 minutes. Serve hot with steamed rice. #Asafoetida #Black pepper powder #Curry leaves #Ghee #Mustard seeds #Salt #Tamarind pulp #Tomatoes #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article