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
- Cook Red Grams in a pressure cooker until soft and mushy. Keep it aside.
- 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.
- While boiling add Rasam Powder and 4 cups of water and boil again.
- Now switch off the stove and add lemon juice into rasam.
- Sprout mustard seeds in oil and pour it over rasam.
- Mix rose water with rasam.
- Garnish Rose Water Rasam with Coriander Leaves.
- Rose Water Rasam is now ready to serve with steamed rice