By Garima Johar
September 26, 2026
A South Indian bowl of rasam has been Grandma's answer to a scratchy throat for generations. The blend of pepper, cumin, garlic, curry leaves and tangy tomatoes creates a light broth with just the right kick.
1/4 cup toor dal 2 tomatoes 1 small ball of tamarind paste 1 tsp rasam powder A few curry leaves 1 tsp mustard seeds 1/2 tsp cumin seeds A pinch of turmeric powder Red chilli powder to taste Salt to taste Coriander leaves for garnish Oil for tempering
Pressure cook toor dal with a few curry leaves.
Heat oil, splutter mustard and cumin seeds. Add chopped tomatoes and cook till soft.
Add turmeric powder, red chilli powder, and rasam powder. Sauté for a minute.
Add the cooked toor dal, tamarind paste, and water. Season with salt and let it simmer.
Garnish with chopped coriander leaves and serve with vada or idlis.