Thelivu Rasam Recipe
Thelivu Rasam Recipe is a spicy and yummy rasam made with a base of toor dal and tomatoes along with tamarind that lends it's tanginess, and the addition of garlic to the tempering that makes all the difference.
Rasam is an common recipe prepared everyday in most South Indian households. \
Thelivu Rasam is a rasam with no residue. It is clear and is an excellent digestive soup like recipe to include it into our diets. Thelivu rasam is made with toor dal water, tamarind, tomatoes, garlic, green chillies and more, which makes it deliciously flavourful.
Serve the Thelivu Rasam Recipe along with Steamed Rice, Elai Vadam Recipe (A Traditional South Indian Rice Papad), Bajri Ki Roti Recipe and Molagootal (Vegetables In Coconut Gravy) Recipe for a complete weeknight dinner.
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4 Servings
Ingredients
- 1/4 cup Arhar dal (Split Toor Dal) , cooked
- 18 grams Tamarind , soaked in warm water for 110 minutes
- 2 Tomatoes
- 2 cloves Garlic
- 1 Green Chilli
- 2 teaspoons Rasam Powder
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
- 1 sprig Curry leaves
- 2 sprig Coriander (Dhania) Leaves , finely chopped
- 1 teaspoon Ghee
- Salt , to taste
How to make Thelivu Rasam Recipe
To begin making Thelivu Rasam Recipe, wash and pressure cook the toor dal for 2 whistles and keep aside till the pressure releases naturally.
Make a smooth paste of the tomatoes, garlic cloves and green chilli using a blender and keep aside.
Heat ghee in a pan. Once heated, add the mustard seeds on a low heat and let them crackle.
Add the asafoetida, curry leaves and let them splutter for a few seconds.
Add the ground tomato paste, tamarind pulp, rasam powder and enough water to your desired consistency and bring it to a rolling boil.
Now, mash the cooked dal and add it to the pan, season with salt and simmer for about 2 minutes on medium heat.
Garnish with coriander leaves and switch off the heat.
Serve the Thelivu Rasam Recipe along with Steamed Rice, Elai Vadam Recipe (A Traditional South Indian Rice Papad), Bajri Ki Roti Recipe and Mulakootal (Vegetables In Coconut Gravy) Recipe for a complete weeknight dinner.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
