5 easy steps to make perfect Rasam at home

Prepare the Tamarind Base: Soak tamarind in warm water and extract its juice to form the tangy base for your rasam.

Roast and Grind Spices: Dry roast coriander seeds, cumin, black pepper, and red chilies. Grind them into a fine powder for that authentic flavour.

Boil the Lentils: Cook toor dal (pigeon peas) until soft. Mash it well and add it to the tamarind base for a hearty consistency.

Simmer with Tomatoes: Add chopped tomatoes, the ground spices, and some water. Let it simmer until the tomatoes are fully cooked and the flavours meld.

Tempering: In hot oil, splutter mustard seeds, curry leaves, and garlic (optional). Pour this tempering over the rasam for a fragrant finish.