01
Normal Rasam
With Rice
Rasam - essence, juice, or extract
Everyday rasam with tamarind, dal, spices and a simple seasoning.
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AMMAMMA'S NOTES.
Toor Dal
4 tbsp
Rasam Powder
1/2 spoon
Asafoetida
1/4th spoon
Turmeric
1/4th spoon
Curry Leaves
a few leaves
Corriander Leaves
a few leaves
Mustard Seeds
a little
Tamarind Pulp
a little
01
Boil a lemon sized tamarind in water, and squeeze it 2-3 times to make tamarind water. Alternatively mix 1 spoon tamarind paste with water to create the mixture.
02
In a vessel add tamarind pulp, turmeric, salt, rasam powder, and asafetida.
03
Let the entire mixture boil for 5-10 minutes.
04
After a bit, add the toor dal, and let it boil for another few minute, along with extra water. Add curry leaves, and coriander.
05
In a pan add ghee and heat, in it add the mustard seeds and wait for it to splutter- and add it to the rasam
General Curry
An everyday dry vegetable curry with mustard, urad dal and coconut — goes with any meal.
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Good Rasam
Rasam - essence, juice, or extract (good)
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HOT RASAM AND A CURRY WAS ALL I EVER NEEDED TO FUNCTION. SHE KNEW I WAS PICKY ABOUT THE RICE I HAD WITH IT, SO SHE'D SKIM THE TOP LAYER OF PRESSURE-COOKED RICE FOR ME, SERVE CURRY IN A CUP, AND — AS IF RASAM ALONE WASN'T ENOUGH — MAKE ONE EXTRA SPECIAL DISH THAT DAY, A PAYSAM OR A SWEET (BECAUSE RASAM WASN'T FANCY ENOUGH).
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026