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
- 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
Steps for preparing Kottu Rasam
- 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.
- Add salt, rasam powder, asafoetida, curry leaves and red gram dhal.(Dhal need not be cooked)
- Close the vessel and put it over the fire. Boil well until the smell of rasam powder is gone.
- Add more water to make 4 cups of rasam. Keep on the fire till it froths up. Now remove from fire.
- 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.
- Garnish Kottu Rasam with chopped coriander leaves.
- Kottu Rasam is now ready to serve with steamed rice or you can even serve it as a soup.
Other varieties of Kottu Rasam
- 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.