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Tuesday, July 22, 2008



1 large Tomato

1 Green Chilly

Pinch of Turmeric powder

1- 1.5 tsp Rasam Powder

5-6 strands of Coriander Leaves

1/2 tsp Mustard Seeds

Pinch of Asafotida

Salt to taste

1 tsp Oil

1-1.5 cup cooked Yellow Lentils/Toor Dal


Chop tomato into thin longer pieces and add it to a vessel. Cut green chilly into two pieces and add it to the same vessel. Add sufficient amount of water, salt, turmeric powder and cook them well. Once the tomato is cooked, add rasam powder, cooked yellow lentils/toor dal and bring it to boil. ( You can cook yellow lentils and keep it in fridge, it won't be spoilt for 10 days). Keep the Rasam in low flame for about 3-4 mins. Add chopped coriander leaves and stir it.

Add Mustard seeds, oil in a pan. Once it starts spluttering, add asafotida powder and keep it for few seconds. Add this to Rasam. Mix well before serving. It goes well with rice, ghee and papad.

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