Lalitha's Red Rasam Recipe
- Large Steel Pot
- Small Saute Pan
- Measuring Cup As Applicable
- Pressure Cooker or Instant Pot
- 1 Cup Toor Daal
- 1 tsp Salt
- 2 tsp Rasam Powder
- 4 Tomatoes
- 5-9 Curry Leaf
- 1 tbsp Jaggery
- 1/2 handful Coriander Leafs
- 1/4 tsp Mustard Seeds small
- 1/4 tsp Hing / Asafetida
- 1 pinch Turmeric Powder
- 1 tsp Tamarind Paste
- 1/2 tsp Ghee
- Oil (e.g., Canola or Vegetable oil)
- In a pressure cooker or instant pot put water at bottom for 1.5 cups
- In another pot put the Daal in there. Wash it well once. Put one cup Daal put two and a half cups of water. One spoon oil and pinch of turmeric powder.
- Put this into pressure cooker or instant pot. Cook in pressure cooker not less than three whistles or wait for Instant Pot (Rice function). Turn off stove (if applicable).
- Take a second pot and cut up tomatoes and place in pot.
- Take Rasam Powder and add two spoons of powder. Add one tsp spoon of salt.
- Add one spoon of jaggery and few leafs of curry. Add water for quarter of the pot or two cups.
- Add one teaspoon of tamarind paste (if its lemon add toward the very end).
- Place the pot on a low flame. Cook until a good aroma comes out.
- Open cooker and the daal is ready to be added to your second pot. Place into second pot where tomatoes and other ingredients are cooking. Slow flame and in a few minutes a white foam should come on top of the pot.
- At that point taste with a spoon. Add water / salt to taste.
- On separate pan, bring mustard seeds and bring it to a boil separately with some ghee and oil. And wait for the pop. Allow for it to poppy correctly and if you pop too much it becomes burnt.
- Open lid and put the Hing to the mustard seeds.
- Take all sautee and put into your main cooking pot with all other ingredients. Cook and mix for 1-2 minutes.
- Add coriander leaf and sprinkle on top.
- Serve with Rice and warm. Special thanks to Lalitha.
Over the years, Junie has always been quite nomadic. Whether for business or pleasure, travel was a natural part of his schedule. However, there is nothing like coming home. The comfort level, family support, and natural aroma’s from the kitchen. For Junie coming home after trips meant comfort food upfront and this started with his family’s rasam passed down from his grandmother Lallu. She makes the best red rasam to bring solace to the soul. For reference, rasam in every family in India has differences and more importantly has resulted in strong complexity for the meal across generations and it all starts with the ingredients and steps. Proudly this is Lallu’s Red Rasam (Tomato Rasam).