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Kottu Rasam

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There are so many rasam varieties with every house having its own creation. Am not sure if this recipe is common only to our family. But I have never had this outside of my house. I love this especially when my dad makes it. Whenever mom is sick, which is rare, dad cooks. He does, just two things - this rasam and potato podimas. Even though it seems such a simple dish, for me, its a treat. 
IMG_4012

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.

Mamidikaya Pappu | Mango Dal | Mangai Paruppu

Kottu Rasam

A southern classic - Rasam.

Prep Time: 5 Mins | Cook Time: 15 Mins | Total Time: 20 Mins | Serves: 2

Ingredients

  • 1 Tomato, crushed or cubed
  • 2 tablespoon Toor Dal
  • A pinch of turmeric powder
  • 1-2 teaspoon Rasam Powder
  • Salt to taste
  • 1 tablespoon Ghee
  • ¼ teaspoon Mustard seeds
  • ¼ teaspoon Cumin seeds
  • 3-4 Curry leaves, torn
  • A pinch of asafetida
Instructions

  1. Add the tomato, toor dal, rasam powder, salt and turmeric powder in a saucepan. Add 1.5 to 2 Cups water.
  2. Bring it to a boil and keep it on until it reduces to half and the raw smell of the tomato goes. Also check the dal must have become tender to bite. 
  3. Once it reduces, add ½ cup of water and simmer it. Once it starts frothing on the top, switch off the stove.
  4. In another pan heat ghee. Once hot, add the mustard seeds, cumin seeds and the curry leaves. 
  5. Add this to the rasam. Garnish it with coriander leaves and serve hot with white rice.  

    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. 


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    Comments

    1. Nithya says

      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. 😀

      Reply

    2. Chef Mireille says

      believe it or not I have been craving rasam last few days - this bowl would be so good right now

      Reply

    3. Harini-Jaya R says

      Love these instant rasams.

      Reply

    4. 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😊

      Reply

    5. sushma says

      Rasam looks perfectly done, yummy

      Reply

    6. Sapana Behl says

      That sounds one flavorful bowl of rasam.

      Reply

    7. Priya Suresh says

      Comforting rasam, just love this rasam,simple and quick to make.

      Reply

    8. Srividhya Gopalakrishnan says

      Perfect rasam to prepare in a jiffy... time doesnt matter. Rasams are always comforting

      Reply

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