Rasam for Kozhikode Sadya

Ingredients of Rasam for Kozhikode Sadya:

1. Toor daal (Sambar paripp/Split pigeon pea) – ¼ cup

2. Tamarind – 1 small gooseberry sized

3. Coriander – 1 big spoon

    Cumin seeds – 1 small spoon

4. Tomatoes chopped – ¼ cup

    Turmeric powder – 1 small spoon

    Chilli powder -1 small spoon

    Pepper powder – 1 small spoon

    Salt –As required

    Jaggery – 1 piece (1 achu)

    Asafoetida powder – A pinch

5. Coriander leaves – 1 handful

    Curry leaves – 2 stalks

6. Coconut oil – 1 big spoon

7. Mustard – 1 small spoon

    Red chillies – 2, made into pieces

    Curry leaves – 1 stalk

8. Tomatoes and coriander leaves – To garnish

How to prepare Rasam for Kozhikode Sadya?

1. Cook toor daal adding 5 cups of water and extract its juice only.

2. Soak tamarind in a little water and extract and filter the juice.

3. Powder coriander and cumin seeds together.

4. Boil together ingredients no: 4, tamarind juice and coriander-cumin powder.

5. When the contents boil well, add daal extract (water extracted after cooking toor daal) and allow to boil.

6. Add curry leaves and coriander leaves to it and put the flame off.

7. Heat oil in a pan, sauté ingredients no: 7 and add to rasam.

8. Decorate with tomato pieces and coriander leaves and serve.

Vanitha Magazine September 1-14, 2016

Read a few more rasam recipes here. Click on the images in the gallery to read.