PotLuck#1:Tingling Aftertaste with Mom’s Rasam

Making Of Toor Dal Water



  1. Pressure cook the dal in 4 cup of water (for 3 whistles in pressure cooker).
  2. Add an additional 1/2 cup of water to the cooked dal and liquidise it in a blender.
  3. Strain the cooked dal and serve lukewarm.

Ingredients: Ground Masala Items

  • 1 teaspoon Jeera Powder
  • 1/2 teaspoon Pepper Powder
  • 1 teaspoon Garlic Paste

Ingredients: Seasoning

Ingredients: Base Soup

  • 1 Cup toor dal water
  • 1 Lemon size tamarind
  • 2 small tomato
  • 1 teaspoon Sambar Powder
  • 1/4 teaspoon Turmeric (haldi)


  1. Soak Tamarind in Dal water
  2. Add tomato to Dal water and Grind in Mixer. Add Sambar powder.
  3. Add Oil to a Pan and when Oil is heated
  4. Add Hing Powder, fry until golden brown
  5. Add mustard and wait for it to cracked
  6. Add Jeera Powder, garli Paste and nicely mix for 50 seconds
  7. Wait for Garlic paste to go light brown, add the Dal water from the mixer
  8. Rasam is nearly ready to be cooked, to customize make the broth to your taste based on the Note below.
  9. Add Curry leaves and coriander leaves
  10. Wait for Rasam to boil and then add Milk and sugar.
  11. Serve Rasam hot! with a bowl of cooked Rice.


  • Add extra water until consistency of Rasam(Soup) is achieved
  • Add salt for tanginess if desired
  • Add tamarind for sourness if desired
  • Add Samabar powder for Spice if desired

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One thought on “PotLuck#1:Tingling Aftertaste with Mom’s Rasam

  1. aparnavanand March 7, 2013 at 5:09 am Reply

    Tasted it and loved the rasam! Plan to try this version soon! Thanks for posting!

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