Rasam is a South Indian soup traditionally prepared using tamarind juice as a base with the addition of tomatoes and chilly, pepper, cumin and other spices as seasoning Rasam is also known as “saaru”. In Karnataka It is prepared differently in different states. It is eaten with Rice or separately as soup.
- Cook toordal and keep aside. Cook vegetables such as pumpkin, brinjal, beans, potato, tomatoes, carrot and onion
- Add salt and tamarind as per Required Now
- Add boiled toordal to the vegetables and allow it to boil together
- Now you can add desired quantity of ‘GRAHINI SAMBAR POWDER’ and continue boiling.
- Temper with mustard seeds and curry leaves fried in oil. Garnish with finely chopped coriander leaves.
- Can be served along with rice or varieties of South Indian Dishes.