Learn how to make Rasam with chef Sneha Nair only on Get Curried. br br Rasam is very popular south Indian delicacy. It is yummy and tasty and is eaten with rice or separately as a spicy soup. So enjoy a cup of Rasam along with chef Sneha Nair only on Rajshri Food. br br Ingredients: br For spice mix br half cup of split pigeon peas br half cup of yellow lentilsmoong dal br 7-8 dry red chillies br 6 tsp of coriander seeds br 4 tsp of pepper br 3 tsp of cumin seeds br more than half tsp of asafoetida br tsp and a half of mustard seeds br br For Rasam br coconut oil br 1 ½ tsp of mustard seeds br cumin seeds br 5 dry red chillies br few curry leaves br inch and half of chopped ginger br 5 cloves of garlic br more than half tsp turmeric br 1 tsp of chilli powder br whole tbsp of spice mix br 2 tomatoes cut in thick slices br water br tamarind water br pre cooked toor dalpigeon peas br salt to taste br br Method: br - On a high flame roast pigeon peas and yellow lentils until they turn nice golden brown. br - Add dry red chillies and continue roasting. br - Once done keep it aside to cool down. br - Now in the same pan add coriander seeds and let them roast properly. br - Add pepper and cumin seeds and continue roasting also add asafoetida. br - Now once the mixture is cooled down add all the roasted ingredients into a blender. br - Grind the roasted ingredients into a fine powder. br - In a thick bottom pan add coconut oil, mustard seeds, cumin seeds, dry red chillies, curry leaves, ginger, garlic, turmeric, chilli powder and spice mix. br - Mix everything properly. br - Add tomatoes and some water so that the tomatoes cook. br - Add tamarind water and mix everything. Cover the lid and keep on low flame for 5-10 minutes. br - Add pre cooked toor dal and give it a good mix. br - Add lots of water as Rasam is supposed to be watery. br - Add salt to taste and cover it with lid and keep on low flame for 10 minutes. br - Rasam is ready to be served.