Homestyle Rasam

A warm, tangy and peppery rasam made with toor dal, tomatoes and tamarind — finished with Nativ Origins Rasam Masala for a deeply comforting bowl.

Ingredients

For the Dal

• ¼ cup toor dal

• Water, as required

• ¼ tsp turmeric

For the Rasam

• 2 tbsp oil

• 3–4 dry red chillies

• ½ tsp mustard seeds

• 12–15 curry leaves

• 5–6 garlic cloves, crushed

• ½ tsp hing

• 2 tomatoes, chopped

• Coriander stems, a handful

• ¼ tsp turmeric

• Tamarind pulp (from 1 cluster of tamarind)

• 2 green chillies, slit

• 1 tbsp jaggery

• 2 tbsp Nativ Origins Rasam Masala

• Crushed black pepper

• Fresh coriander

• Salt to taste

• Hot water, as required

Method

Pressure cook the toor dal with turmeric and water for 3–4 whistles. Once cooked, whisk until completely smooth and keep aside.

Heat oil in a pot. Add mustard seeds, dry red chillies, curry leaves and crushed garlic. Let everything sizzle until aromatic.

Add hing, tomatoes, coriander stems and salt. Cook until the tomatoes turn soft and mushy.

Add turmeric, tamarind pulp and a little hot water. Simmer for 3–4 minutes to cook out the rawness of the tamarind.

Add the cooked dal, green chillies and jaggery. Pour in enough hot water to create a light, soupy consistency.

Mix Nativ Origins Rasam Masala with a little water until smooth, then stir it into the rasam. Simmer gently.

Finish with crushed black pepper and plenty of fresh coriander. Cook for another 2–3 minutes.

To Serve

Serve piping hot with steamed rice — or simply pour yourself a bowl and enjoy it on its own.

Notes

• Rasam should be light and soupy, not thick like sambar

• Whisk the dal really well before adding it

• Cook the tamarind for a few minutes before adding the dal to remove its raw taste

• Mix the Rasam Masala with water before adding so it incorporates evenly

• Add black pepper and fresh coriander towards the end for a fresher finish