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This is a typical Rasam recipe from Karnataka. This is also a simple recipe that does not require lot many ingredients and can be done in a jiffy. So it is a good one to prepare when looking for a change or when hard pressed for time.

Notes: I didn’t think much of this rasam while taking the picture. But after reading Uma’s comment I realised that it looks thick like a Sambhar than a Rasam. There are 2 reasons for this, one being that at home we like our rasam thick and also the amount of Toor Daal is more than a typical Rasam, if kept out for a while it tends to thicken easily.

I also have to thank Asha for her timely comments that has cleared much of my confusion. I am reproducing her comments here “A Tamilnadu rasam which is real Rasam, made with Dal broth which is very thin, drinkable in a cup.” The equivalent of Rasam is Thili saaru in Kannada and this is thickish Saaru. Thanks dear Asha!


  • 2/3 cup toor daal
  • 2 Tbsp cumin seeds
  • 2-3 red chillies (add more if you want it spicier)
  • 2 Tbsp tamarind paste
  • turmeric
  • Salt
  • Oil
  • Mustard seeds
  • Curry leaves
  • Asafetida
  • ½ cup chopped coriander leaves.

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  • Pressure cook the toor daal along with 1 1/2 Tbsp jeera seeds, red chillies and turmeric.
  • After the daal is completely cooked, take out the portion of the daal that has the red chillies, lots of cooked jeera and grind it along with salt and tamarind to a smooth paste. Add little water if required.
  • In the meanwhile, take a heavy bottom pan and add oil.
  • Next add the mustard seeds and allow it to splutter. Add the curry leaves, remaining jeera seeds, asafetida and the ground daal paste.
  • Add some more water and mix well. Also mash the remaining daal  and add to this ground daal paste. Continue to cook for another 10 minutes.
  • Garnish with coriander leaves and server hot with rice.


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