It is very similar to the regular rasam except that instead of adding cooked toor dal, in this recipe we add the toor dal directly. It remains whole and is tender to bite.
A southern classic - Rasam.
Prep Time: 5 Mins | Cook Time: 15 Mins | Total Time: 20 Mins | Serves: 2
This post is for Blogging Marathon 60 under the theme "Family recipes". Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60 here.
Wow. We have gottu rasam too. But we add sambar powder instead of rasam powder for this rasam alone.... And katti perungayam while boiling tamarind water with the other ingredients. The beauty of rasam is in its versatility and the unique taste in each home. I enjoyed reading your lemon rasam both versions. I don't know anyone else who added the ginger and the pepper cumin tadka to it except my mom! Anyway... Thanks a lot for this comfort blog.... The familiarity is so nice
There is one absolutely special recipe of mysore rasam my MIL taught me... Ayampettai style... We add coconut milk at the end instead of the ground coconut. It is to die for and all relatives from far and wide would come home to have her special mysore rasam. 😀
Chef Mireille says
believe it or not I have been craving rasam last few days - this bowl would be so good right now
Harini-Jaya R says
Love these instant rasams.
vaishali sabnani says
Bookmarking ! I love rasams and the idea of whole toor daal is interesting . And obviously if your dads recipe it has to be a hit😊
Rasam looks perfectly done, yummy
Sapana Behl says
That sounds one flavorful bowl of rasam.
Priya Suresh says
Comforting rasam, just love this rasam,simple and quick to make.
Srividhya Gopalakrishnan says
Perfect rasam to prepare in a jiffy... time doesnt matter. Rasams are always comforting