Ingredients for preparing Kottu Rasam

• Tamarind (Puli, Imli) – 1 lemon sized ball
• Salt to taste
• Rasam powder or Sambar Powder – 1 tsp
• Asafoetida Powder (Kaayam, Hing) – A pinch
• Red Gram (Thuvaram Parippu, Toor Dal) – 1 tsp
• Curry Leaves (Kariveppila, Karipatha) – A few
• Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tsp

For Seasoning

• Cooking Oil or Clarified Butter(Ghee) – 2 tsp
• Mustard Seeds (Kadugu, Rai) – 1/2 tsp
• Dry Red Chillies (Unaka Mulagu, Sukha Lal Mirch) – 4 nos
• Curry Leaves (Kariveppila, Karipatha) – 1 stalk

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Steps for preparing Kottu Rasam

1. Soak the tamarind in warm water for 10 minutes. Kneading with your fingertips, extract 2 cups of tamarind juice and discard the pulp. Pour it into a vessel.
2. Add salt, rasam powder, asafoetida, curry leaves and red gram dhal.(Dhal need not be cooked)
3. Close the vessel and put it over the fire. Boil well until the smell of rasam powder is gone.
4. Add more water to make 4 cups of rasam. Keep on the fire till it froths up. Now remove from fire.
5. Heat oil in a small pan and pop the mustard seeds. Now add the red chillies and curry leaves and stir for a while. Add this seasoning to the Kottu Rasam.
6. Garnish Kottu Rasam with chopped coriander leaves.
7. Kottu Rasam is now ready to serve with steamed rice or you can even serve it as a soup.

• Instead of adding red gram dhal in the raw form, fry them with the seasonings and add to the rasam at the end.
• Otherwise soak and grind 2 tsps of red gram dal and add to Kottu Rasam after boiling the tamarind water. Switch off the stove when it froths up. Now add the seasoning.

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