Kottu Rasam | Pathiya Rasam
Kottu Rasam is very plain rasam made just using the readily available Rasam Powder. We don't add dal or tomato in this rasam. Best suited for the recovery from Cold/Cough/Fever.
Servings: 4 people
Calories: 63kcal
Equipment
- 1 Heavy Bottomed Pan
Ingredients
- 1 small lemon size Tamarind or 2 teaspoon Tamarind Paste
- 1 teaspoon Rasam Powder
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 sprig Curry leaves optional
- 1½ teaspoon Salt Adjust to your taste
- ¼ tsp Turmeric Powder
- 1 tablespoon Coriander Leaves chopped for Garnishing
For Tempering
- 2 teaspoon Ghee / Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Toor Dal (Pigeon pea)
- 4 nos Red Chili adjust to your spice level
- 1 sprig Curry leaves
Instructions
- Soak the tamarind in water for about 10 minutes and extract the tamarind juice.
- To the tamarind juice add the urmeric powder, hing (Asafetida), rasam powder, salt, curry leaves and allow the mixture to boil in medium flame. Add 1.5 cup of water. When the mixture starts to boil, switch off the flame.
- Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add broken red chilies, Toor Dal and fry it till the dal color change to brown. Finally add curry leaves and fry for about 30 seconds
- Remove from the ingredients from flame add these to the rasam. Garnish the rasam with chopped coriander leaves.
- Kottu rasam is ready to serve with plain rice and any stir-fry vegetables
Video
Notes
- You can also use readily available Tamarind Paste instead of Tamarind.
- Adjust the quantity of the Rasam Powder to your spice level.
- We don’t usually use Garlic in this Rasam. If you like Garlic flavor, then you can add 2-3 garlic pods to the mixture.
Nutrition
Serving: 1cup | Calories: 63kcal | Carbohydrates: 8.5g | Protein: 2.2g | Fat: 3.1g | Saturated Fat: 1.4g | Cholesterol: 5.4mg | Sodium: 12mg | Potassium: 470mg | Fiber: 2.7g | Sugar: 4.9g | Vitamin A: 1600IU | Vitamin C: 34.7mg | Calcium: 40mg | Iron: 1.4mg