Cook time : 30 mins | Preparation : 10 mins | Serving : 4 persons | Course : Side dish | Difficulty : Easy | Dietary : Vegetarian
Rasam, also known as ‘rasson’ in Mauritius is a traditional dish from Tamil Nadu. The rasam is an antioxidant and thanks to its fusion of spices, it provides endless benefits to your body. This spicy low-calorie side dish is usually served with ‘7 curry’ during Indian weddings.
No need to wait for an invitation to the next wedding! This easy homemade recipe will be the perfect treat for you and your family.
500g of dhal
3 tsp cumin seed
2 tsp turmeric powder
1 tsp mustard seeds
2 garlic cloves
4 red dried chilies
1 large bunch of coriander
7 curry leaves (karipoulé)
4 tsp tamarind paste
Grind the cumin seeds, mustard seeds, red chilies to a fine powder and reserve.
Wash and cook the dhal in a pressure cooker for 15 to 20 minutes until soft and creamy. Drain the dhal and keep the liquid stock.
In a saucepan, heat some oil and fry the chopped onions and garlic cloves. Gradually add pepper and karipoulé leaves.
Add the mixture of spices previously blended, turmeric powder, and chopped tomatoes.
Use a half-filled cup of water to dilute the tamarind paste, which you will then add to the mixture. Cook for 10 minutes, until a homogeneous mixture, is obtained.
You can now add your dhal and season it all while adding the dhal liquid to the desired thickness.
Serve your hot Rasam as a drink in a bowl or ‘gilass’ with chopped coriander leaves on top. It can also be tasted with white rice.
Add up a twist from the ocean! The rasam can also be transformed into a non-vegetarian dish. You can add shrimp or crab for more flavors.