Rasam Powder 100 G

It's an age-old favourite, with a recipe handed down from generation to generation. 

• Pressure-cook 4 tbsp. (60g) of toordal in 800 ml water, with few drops of cooking oil and a pinch of turmeric.
• Beat or mix the cooked dal well and keep aside.
• Soak 1 tbsp. (about 10g) of tamarind in 150 ml hot water.
• Boil the tamarind extract with jaggery, add the cooked toor dal and 1 big chopped tomato and adjust the consistency using water.
• Add 1 tbsp. (15g) of Avadata Organics Rasam powder to the boiling dal.
• Add salt to taste. Simmer for 5 min.

Seasoning:

   Heat ghee add Mustard and Asafoetida. Add this to Rasam.

   Garnish it with finely chopped coriander leaves and enjoy it with Rice.

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