Iyer Style Rasam

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely smooth and thin with an equal amount of water.

2. 2

   Prepare tamarind: Dissolve 1 tsp good quality tamarind paste in 1 cup warm water. Iyer rasam uses less tamarind than regular rasam — the dal is the star.

3. 3

   Crush tomato and aromatics: Take 2 ripe tomatoes, a pinch of asafoetida and 1 tsp grated ginger. Crush together roughly by hand — do not blend.

4. 4

   Combine: In a pot add the mashed dal water, tamarind water and crushed tomato mixture. Add 1.5 cups more water. Mix well.

5. 5

   Add spice powders: Add 1 tsp freshly ground rasam powder, half tsp black pepper powder, half tsp cumin powder and salt.

6. 6

   Bring to boil: Cook on medium heat until the rasam reaches a rolling boil and froths on top.

7. 7

   Simmer briefly: Reduce heat and simmer just 5 minutes — Iyer rasam is not over-cooked.

8. 8

   Make ghee tadka: Heat 2 tbsp ghee until very hot. Add 1 tsp mustard seeds. When they pop add a very generous pinch of asafoetida and 1 sprig curry leaves.

9. 9

   Pour tadka: Pour the sizzling ghee tadka directly into the rasam.

10. 10

    Serve: Garnish with fresh coriander. Iyer style rasam is thinner, more dal-forward and less tamarind-heavy than other rasams. Serve poured over steamed rice with a tsp of ghee.