— SUITABLE FOR PURE VEGETARIAN FOOD —
Rasam is a spicy-sour-delicious South Indian soup with tamarind juice as the base ingredient. Have the Rasam by itself or pour it over hot steamed rice. Besides the tamarind base, Rasam requires a mix of some spices and condiments. Our classic rasam podi provides that essential mix (for those who are not familiar with Rasam preparation or those who do not have access to the spice ingredients). A great soup experience!
Coriander Seed, Pigeon-pea, Cumin Seed, Black Pepper, Chick-pea, Turmeric, Curry Leaf, Fenugreek Seed, and Red Chili.
Varies according to recipe.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.
¼ cup Toor dal
50g Tomato | quartered
1 Lime | juice
Put the toor dal and 2 cup water in a pressure cooker. Cook in high heat for 1 whistle and then on lowest heat cook for 30 minutes. Open cooker and let the contents cool completely. Put all of the dal grains, some of the stock and 2 tsp classic rasam podi into a blender. Whip the mixture till all the dal grains get thoroughly mashed. Transfer into a pan and add the remaining stock. Also add 3 green chili (slit), 4 garlic cloves (chopped), 1” ginger (chopped), ½ tsp turmeric powder, , ¼ tsp asafetida, the tomato, salt (to taste) and 3 cups of water. Place the pan on high heat and bring to boil. On low heat cook open for 15 minutes.
Heat 1 tsp oil in a small pan; add ½ tsp mustard seed. When it starts to pop, pour onto the rasam.
Let the rasam cool a bit. Add the lime juice and mix well. Serve with hot rice.
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