Kandi kattu-kattu rasam Recipe

Cooking Directions

• STEP 1.Wash and pressure cook the toor dal until it is soft and mushy.
• STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped tomatoes, tamarind extract, turmeric powder, rasam powder, and salt. Cook until the tomatoes are soft.
• STEP 4.Add the cooked dal and water to the pan. Bring it to a boil and simmer for a few minutes.
• STEP 5.In a small pan, heat ghee and fry the garlic cloves until golden brown. Add this tempering to the rasam.
• STEP 6.Garnish with coriander leaves and serve hot with steamed rice.

Cooking Tips

• Adjust the quantity of tamarind extract and rasam powder according to your taste preference.
• You can add chopped green chilies for an extra spicy kick.
• For a variation, you can also add vegetables like drumsticks or brinjal to the rasam.

Storage and Serving

• Kandi kattu-kattu rasam is best served hot with steamed rice.
• Leftover rasam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency by adding water if needed.