Kottu Rasam | A Simple Plain Rasam | Method 2

Kottu Rasam

This recipe is another from Meenakshi Ammal’s books Cook and See. It is a plain rasam, very simple and quick to make as it does not contain any significant amount of toor dal. She has three methods for making this rasam, each one treats the 1 teaspoon of toor dal that it does contain, in a different way. I have detailed Method 1, and this is Method 2.

Have a look at the types of rasam powder. Rasam powders vary as much as rasam recipes themselves. It is interesting that recipes that use a pre-ground rasam powder (rather than individual spices) don’t specify the type of  rasam powder to be used. For example, if your intention is to make a plain rasam without toor dal, Meenakshi Ammal recommends using a mix that does not contain large amounts of toor dal.  That is the case with this rasam. So if you are going to make your powder fresh for this recipe, choose one without much toor dal. But, really, if you have some already made or purchased, it will still work really well, so use whichever type you have. Even Sambar Powder will be Ok.

Are you interested in other Rasams? Try Spicy Tomato and Dal Rasam, Tulsi Rasam, and Tomato Rasam.

You might also be interested in the following articles:

You might like to explore all of our Rasam recipes. Our Indian recipes are here. Or take some time to browse our Mid Winter recipes.

Kottu Rasam

I garnish with coriander stems as I love the sweetness of them more than the leaves.

Kottu Rasam | Plain Rasam | Method 2

Source : adapted from Meenakshi Ammal’s Cook and See Part 1
Cuisine: Indian
Prep time: 5 mins
Cooking time: 25 mins
Serves: 4 – 6 people, depending how you use it

1 tspn toor dal
tamarind – a lime sized piece, or use tamarind paste
0.75 tspn rasam powder
1.5 tspn salt
a pinch asafoetida
5 or 6 curry leaves
a few green coriander leaves

2 tspn ghee
1 tspn black mustard seeds
4 dried red chillies, broken in half
1 stalk curry leaves

Make 2 cups of tamarind water and place in a saucepan. To this, add salt, rasam powder, asafoetida and curry leaves. Mix well. Bring to the boil and then simmer to reduce it – about 20 mins.

Now add enough water to make up to 4 cups. As it comes back to the boil, remove from the heat.

Make a tadka of the mustard seeds, toor dal, chillies and curry leave in the ghee and add to the rasam. Garnish with coriander leaves or chopped coriander stems and curry leaves.

recipe notes
It is best to use a raw or roasted rasam powder for this recipe – one without the inclusion of large amounts of toor dal. (See this article for an explanation.) But any rasam powder will be fine.

Tomato can be added to the tamarind water. If tomatoes are used, the amount of tamarind can be reduced accordingly. Tomatoes are used as a slight souring agent, hence the reduction in tamarind.

Sambar powder can be used in place of Rasam Powder.





Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s