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Plain Rasam Without Dal



Soak the tamarind ina little water and keep aside. About 15 minutes later, squeeze out the tamarind, retaining the tamarind and water solution, dilute it with 500 ml of water and add rasam powder, asafoetida powder, toor dal and curry leaves. Bring the solution to a boil. Allow the solution to boil until the aroma of tamarind and rasam powder subsides. Dilute the boiling solution again with 1/2 litre of water. Remove from fire when the boiling solution foams. Season with mustard, curry leaves and red chillies. Garnish with coriander leaves. Add salt and serve hot.
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