Coastal Karnataka Rasam
Peppery tomato-tamarind broth with kokum instead of tomato. Coastal style rasam — lighter, more peppery, deeply aromatic.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Tamarind — 25 g (whole)
- salt (optional) (whole)
- Tomato — 100 g (chopped)
- Toor Dal — 60 g
Tempering
- Coconut Oil — 2 tbsp (whole)
- Urad Dal — 1 tsp (whole)
- Curry Leaves — 8 piece (ground)
- Mustard Seeds (Black) — 1 tsp (whole)
Method
- Wash the toor dal well and pressure cook with enough water until soft and mushy. Mash the cooked dal lightly.
- Chop the tomato into small pieces. Soak the tamarind in warm water for 10 minutes, then squeeze out the pulp and discard the fibre.
- In a pot, add the mashed dal, chopped tomato, tamarind pulp, salt and enough water to get a thin, soupy consistency. Bring to a boil.
- Simmer on medium heat for 8 to 10 minutes so the tomato softens and the tamarind flavour blends in well.
- Heat the coconut oil in a small tempering pan. Add the mustard seeds and let them splutter.
- Add the urad dal and curry leaves to the tempering and fry until the dal turns light golden.
- Pour the tempering over the simmering rasam and give it one gentle boil, then switch off the heat immediately so the rasam does not turn bitter from overcooking.
- Garnish with chopped coriander leaves and serve hot with steamed rice.
Common questions
- What is ತಟೀಯ ಕರ್ನಾಟಕ ರಸಮ in English?
- ತಟೀಯ ಕರ್ನಾಟಕ ರಸಮ is written Coastal Karnataka Rasam in English.
- How many calories in one plate of Coastal Karnataka Rasam?
- 147 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.