As the name suggests, it’s a delicious rasam that can be enjoyed on it’s own or with hot rice and seppankizhangu (Arbi) fry.
Let’s get started..
Toor dhal – 1 cup
Turmeric powder – 1/2 tsp
2 cups of Julienned mixed vegetables (carrots, beans, cauliflower, cabbage and green peas)
Drumstick – 1 (chopped)
Onions – 2 (sliced)
Jaggery – A small piece
Tomatoes – 2 cups (blended to a thick puree and filtered)
Capsicum – 1/2 sliced
Tamarind extract – 1 cup
Sambhar powder – 2 tsp
10 Peppercorns and 1 tsp Jeera coarsely powdered
Coriander leaves – To garnish
Curry leaves – To garnish
Ghee – 2 tbsp
Mustard seeds – 1 tsp
Asafoetida – 1/2 tsp
Salt to taste
Pressure cook the items (Toor dhal, Turmeric powder, Veggies, Drumstick, Onion, Tomato puree, Capsicum) for 3 whistles. Lower the flame and leave it for 5 minutes.
Mix tamarind extract and sambhar powder to the vegetable mixture. Let it boil for about 5 minutes.
Sprinkle the coarsely ground peppercorns and jeera powder. Season one tsp of mustard seeds, 1/2 tsp asafoetida in 2 tbsp of ghee. Mix it in and leave it to boil for a minute.
Serve garnished with coriander & curry leaves along with hot rice and Seppankizhangu (Arbi) fry or Potato fry or Raw banana fry or Yam fry.
- Julienned veggies tastes better than chopping them into fine pieces. The vegetables will retain their shape and not get mushy.
- Adding Gingelly oil (Sesame oil) along with ghee in the seasoning imparts a distinct flavour to the soup rasam.
- If you don’t have a pressure cooker, cook dhal and veggies separately and follow the recipe as stated.