Madras Rasam Masala Details

Calories /Tea Spoon:

10 (kcal)


Coriander Chillies Urad Dal Trifalla Whole Fenugreek Cumin Toover Dal Salt Balck Pepper Turmeric Tomato Powder Bayleaves Garlic Curry Leaves Asafoetida

: 76.00


250 Gms Toor Dal, 2 big drumsticks cut into small pieces, 1/2 tsp turmeric powder, 1 tsp Mangal Madras Sambar Masala, 250 Gms small madras onions, 250 gms grated tomatoes, 2 tbsp tamarind paste, 5 tbsp ground coconut A few curry leaves, 2 tbsp chopped coriander leaves, Salt to taste, 1/2 tsp each of cumin and mustard seeds, A big pinch asafoetida ( Hing )


Cook Dal in water till soft after adding salt and Turmeric Powder. Mash the dal to a paste. Heat 3 Tbsp oil and add tomatoes, tamarind, coconut, ground spices, and cook till thick, mix in vegetable, and curry and coriander leaves along with dal and 4 cups water. Cook till the vegetables are done. Heat 1 tbsp oil and add cumin and mustard seeds and asafoetida when the seeds stop crackling put over the sambar. Note :- Sambar is served with Dosa, Idli and Meduwada, in the south it is served with plain boiled rice.