Step-by-Step Instructions

1. 1.Dry Roast Rasam Powder Ingredients

   Heat a pan on medium flame. Add 25g Toor dal and dry roast until lightly colored. Then add 25g coriander seeds and continue roasting. Once they change color, add 10g black pepper and 10g cumin seeds. Continue roasting until all ingredients are fragrant and slightly browned. Add 20g dry red chillies, 20g drumstick leaves, and 10g curry leaves. Roast until the leaves are crisp and the chillies are aromatic. Remove from heat and let cool completely.

2. 2.Grind Rasam Powder

   Once the roasted ingredients have cooled, transfer them to a grinder and grind into a fine powder. Set aside in a bowl.

3. 3.Prepare Tempering

   Heat 2 tbsp of oil in the same pan. Once hot, add 1 tsp channa dal, 1 tsp urad dal, 1 tsp cumin seeds, and 1 tsp mustard seeds. Let them splutter and turn golden brown. Add 2-3 slit green chillies and 4-5 whole dry red chillies. Sauté for about 2 minutes.

4. 4.Sauté Drumsticks and Leaves

   Add 1-2 drumsticks (cut into 1-inch pieces) to the pan and sauté for 2 minutes. Then add 1 cup of fresh drumstick leaves and sauté for another 2 minutes until they wilt slightly.

5. 5.Add Tomatoes and Turmeric

   Add 1 large chopped tomato and 1/2 tsp turmeric powder to the pan. Mix well, cover with a lid, and cook on a low flame for 5 minutes until the tomatoes soften.

6. 6.Add Liquids and Seasonings

   Remove the lid and mix everything. Add 250ml tamarind water and 500ml water (or adjust to desired consistency). Add salt to taste, 2-3 tbsp of the prepared drumstick leaves rasam powder, and 1 tbsp of small jaggery pieces. Mix thoroughly.

7. 7.Boil the Rasam

   Bring the rasam to a rolling boil and let it simmer for 5 to 10 minutes, allowing all the flavors to meld together.

8. 8.Garnish and Serve

   Once the rasam has boiled sufficiently and the flavors are well combined, garnish with fresh coriander leaves. Serve hot with rice.