1/1 Photo of Subru Uncle's Delicious Spicy S.indian Rasam Curry We Love
1 hr 50 mins
This is what Subru uncle has been making for the last 13 years for all of us to drink when we are down with cold or cough or fever or a bad throat(in short, when we are down with flu, this is our "HOMEMADE TONIC THAT WORKS LIKE MAGIC"! This REALLY works to cure us without a trip to the doctor! I'd say that this is the vegetarian equivalent to a bowl of chicken soup that non-vegetarians enjoy when down with the flu. We love this over a bowl of steaming hot long-grain cooked Basmati rice. Those who find this curry very spicy, can add some yogurt to rice and then mix in this curry and eat. To be enjoyed best, you simply got to eat this with your fingers! I hope you enjoy this as much as we do! This is one curry that we take to all the potlucks we go to, and, this is LOVED by everyone! Note that you can use plain water instead of the boiled yellow lentils water. Using the boiled lentils water makes this wonderful dish more flavourful!
My Private Note
Units: US | Metric
- 3 cups water (or boiled toor dal, yellow lentils water, I used the boiled yellow lentils water)
- 5 teaspoons salt
- 6 tablespoons oil
- 2 medium green chilies, slit
- 2 inches fresh ginger, peeled, washed and finely chopped
- 1 garlic clove, peeled, washed and finely chopped
- 5 tablespoons whole black peppercorns
- 1 cup of fresh curry leaf, washed and torn
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seed
- 1 teaspoon fenugreek seeds (methi)
- 3 whole red chilies
- 2 medium tomatoes, washed, peeled and chopped into cubes
- 1/4 cup water (This is to be added to cook the tomatoes)
- 1/2 teaspoon red chili powder
- 2 teaspoons turmeric powder
- 1 1/2 teaspoons coriander powder
- 7 cups water (This is added to prepare the curry for rasam. You can add more or less depending on the consistency)
- 1/2 cup tamarind pulp
- 3 tablespoons fresh coriander leaves, washed and finely chopped (to garnish)
- 1With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
- 2Keep aside.
- 3Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
- 4Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
- 5Transfer the tamarind pulp in a clean bowl.
- 6Keep aside.
- 7Heat oil in a pot on medium-high flame.
- 8When its hot, add mustard seeds, methi seeds and cumin seeds.
- 9Allow to splutter and crackle.
- 10Once it stops spluttering and crackling, add curry leaves and green chillies.
- 11Stir-fry for a minute or two.
- 12Then add the whole red chillies and stir-fry for another minute.
- 13Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
- 14Mix well.
- 15Then add turmeric powder, red chilli powder and corriander powder.
- 16Mix well and continue to stir-fry for 2-3 minutes.
- 17Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
- 18Squeeze them as well as you can to extract the juice/pulp out of them.
- 19Now add the crushed tomatoes alongwith the juice squeezed out.
- 20Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
- 21Add salt and mix well.
- 22Then add the boiled toor dal water (or 3 cups of plain water if you are using that).
- 23Stir well and bring to a boil.
- 24Lower flame, then add about 7 cups more of water.
- 25You can add upto 3-4 cups more also, if required.
- 26Mix well and allow it to boil for 15 minutes.
- 27Then add tamarind pulp and stir well.
- 28Boil for 10-15 more minutes.
- 29Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.
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Nutritional Facts for Subru Uncle's Delicious Spicy S.indian Rasam Curry We Love
Serving Size: 1 (598 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 175.5
- Calories from Fat 127
- Total Fat 14.2 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 1963.5 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 2.0 g
- Sugars 8.7 g
- Protein 1.8 g
The following items or measurements are not included: