INGREDIENTS

For mix/masala	For Rasam
Toor dhal - 2 tsp	Turmeric powder - ½ tsp
Coriander seed - 2 tsp	Mustard seed - ½ tsp
Cumin seed - 1 tsp	Cumin - ½ tsp
Pepper - 1 tsp	Red chilli - 1
Red chilli - 1	Salt - 2-3tsp
Green chilli - 1	Coriander leaves and mint - ½ cup
Onion small - 4 nos.	Tulsi [holy basil] -10-20 nos
Curry leaves - few	Tamarind juice - ½ cup[small gooseberry size]
Garlic - 6-8 pods for seasoning	Asafoetida- ¼ tsp
Ginger- 1 small piece

 

INSTRUCTIONS

Instructions:

For Mix:

1. In a mixer grinder, take 2 tsp of  toor dhal, 2 tsp of coriander seed, 1 tsp of cumin seed, 1 tsp of pepper, 1 red chilli and ½ tsp of turmeric powder. You can also coarsely crush it in a motor or ammi.

2. Grind them into fine powder.

3. Finally before taking it from the jar, add 6 pods of garlic, 1 small piece ginger, 4 small onions, 1 green chilli and a few curry leaves.

4. Then just give it a whip and keep aside.

For Rasam:

1. In a pan heat 2 tsp oil and add ½ tsp of mustard, ½ tsp of cumin and 1 red chilli, and allow it to splutter.

2. Then add ½ cup of tamarind juice taken from small gooseberry sized tamarind, and then add 3 tsp of salt.

3. Add the prepared masala, rinse the jar with some water and add it too and mix well.

4. Now add ½ cup of chopped coriander and mint, about 10-20 tulsi leaves and ¼ tsp asafoetida.

5. Add 3 cups of water and mix well.

6. Keep it in a low medium flame.

7. Switch off the flame when it starts boiling. Don’t overcook, it turns it rancid.

8. Ready to serve!

Instructions with pictures:

For Mix:

1. In a mixer grinder, take 2 tsp of  toor dhal, 2 tsp of coriander seed, 1 tsp of cumin seed, 1 tsp of pepper, 1 red chilli and ½ tsp of turmeric powder. You can also coarsely crush it in a motor or ammi. 

 

2. Grind them into fine powder. 

 

3. Finally before taking it from the jar, add 6 pods of garlic, 1 small piece ginger, 4 small onions, 1 green chilli and a few curry leaves.

 

4. Then just give it a whip and keep aside.

 

For Rasam:

1. In a pan heat 2 tsp oil and add ½ tsp of mustard, ½ tsp of cumin and 1 red chilli, and allow it to splutter.

 

2. Then add ½ cup of tamarind juice taken from small gooseberry sized tamarind, and then add 3 tsp of salt.

 

3.Add the prepared masala, rinse the jar with some water and add it too and mix well.

 

4.Now add ½ cup of chopped coriander and mint, about 10-20 tulsi leaves and ¼ tsp asafoetida.

 

5.Add 3 cups of water and mix well.

 

6.Keep it in a low medium flame.

 

7.Switch off the flame when it starts boiling. Don’t overcook, it turns it rancid.

 

8.Ready to serve!

 

Note:

1. Here I used tulsi leaves. Instead, you can also use betel leaves, omavalli leaves etc.

2. Switch off the flame when it starts boiling, otherwise it will turn rancid.

3. Reduce water if you want little bit thick.

4. Not only goes well with meal, we can also take it as soup

Health Benefit:

1. Hence all of it’s ingredients have good medicinal properties, it improves our immune system and helps in digestion.

2. Precious Medicinal Holy Basil (or) Tulsi contains Vitamin C and antioxidants, thus acting as a natural immunity booster.

3. Tulsi has the unique combination of actions like antimicrobial that includes antibacterial, antiviral, antifungal etc., hence thereby reducing fever, cold, cough and other respiratory disorders.

4. It helps in protecting from skin, lung, oral and liver cancer, and also good for heart, skin and hair.