Rose Water Rasam Recipe

Ingredients for preparing Rose Water Rasam

  • Rose Water (Panineer, Gulabjal) – 2 tsp
  • Rose Petals (Posapoo Ethal, Gulab Pankhri) – 1/2 cup
  • Lemon (Nimbu, Cheru Naranga) – 1 no
  • Tomato (Tamatar, Thakaali) – 2 nos
  • Turmeric Powder (Haldi, Manjal Podi) – 1/4 tsp
  • Rasam Powder – 1 tsp
  • Red Gram (Arhar Dal, Toor Dal, Thuvaram Parippu) – 2 tbsp
  • Cooking Oil or Clarified Butter(Ghee) – 1 tsp
  • Mustard Seeds (Rai, Kadugu) – 1/2 tsp
  • Coriander Leaves (Dhania Patha, Malliyila),chopped – 1 tsp
  • Salt to taste
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Steps for preparing Rose Water Rasam

  1. Cook Red Grams in a pressure cooker until soft and mushy. Keep it aside.
  2. Cut the Tomatoes into small pieces. Mix the chopped Tomatoes with the red gram water along with Salt, Turmeric Powder and Rose Petals and allow it to boil.
  3. While boiling add Rasam Powder and 4 cups of water and boil again.
  4. Now switch off the stove and add lemon juice into rasam.
  5. Sprout mustard seeds in oil and pour it over rasam.
  6. Mix rose water with rasam.
  7. Garnish Rose Water Rasam with Coriander Leaves.
  8. Rose Water Rasam is now ready to serve with steamed rice
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