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Recipes >> Munawer Latif Recipes > Rasam by Munawer Latif


Prep Time
20 Mins
Cook Time

30 - 35 Mins

3 - 4
You must get perplex by the name Rasam. Rasam is actually a South Indian soup superlative for winters. This soup is enriched with flavorsome ingredients. This is a special soup that is doled out with rice. So it’s a main dish instead of an appetizer.
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Source:  Chef Munawar Latif Lively Weekends Masala TV Channel
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  • For Rasam masala Powder:
  • Coriander seeds 1 tsp
  • Cumin seeds 1 tsp
  • Asafetida seeds ¼ tsp (methi dana)
  • Red chilies 2 – 3
  • Whole black pepper ¼ tsp
  • Mustard seeds ¼ tsp
  • For Rasam Soup:
  • Red lentils ½ cup
  • Tamarind ¼ cup
  • Curry leaves 1 spring
  • Green coriander leaves ½ bunch
  • Salt to taste
  • Water 4 cup
  • For Tarka (Tempering):
  • Oil 2 tbsp
  • Mustard seeds 1 tsp
  • Cumin seeds 1 tsp
  • Asafetida seeds a pinch (methi dana)
  • Turmeric powder ¼ tsp
  • Garlic cloves 2 (mashed)

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Cooking Directions

  1. First prepare the Rasam powder.

  2. Roast the ingredients on low flame.

  3. Let it cool down. Grind to fine powder.

  4. Soak tamarind in water for 15 minutes, get the pulp 1 cup water.

  5. Cook the red lentils in 2 cup water, till it is soft.

  6. Take deep cooking pot, add 1 cup water, and add rasam powder & tamarind water 1 cup.

  7. Mash the cooked dal, add to the mixture, boil for 5 minutes add salt & more water if needed, and boil further for 5 minutes.

  8. Take frying pan, put 1 tbsp oil to heat.

  9. Add mustard seed’s& cumin seeds, when they stop cracking add asafetida & turmeric powder, curry leaves add to ready Rasam & cover the pot.

  10. Rasam is ready. Serve with hot steamed rice.

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