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Mangalore Rasam




Pressure cook tuar dal with one cup of water and a pinch of turmeric powder for ten minutes-when cold, mash well. Soak tamarind in two cups of water for 10 minutes, squeeze and stain out the liquid. Boil tamarind water with turmeric powder, slit green chilli, tomatoes (chopped), salt and sugar till the raw smell of tamarind disappears and the tomatoes are cooked. Add the mashed dal, two and a half cups of water and the rasam powder and boil for five minutes till slightly thick. Add curry leaves and coriander leaves. Remove from fire.

Heat ghee in a pan, add the mustard seeds , red chilli and black gram dhal. When mustard seeds splutter add hing powder pour the seasonings on the rasam. Serve rasam hot with steaming rice and pappads.
Serves 6.
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