Tamil Rasam with Coconut Rice and Papadum
Toor dal boiled with turmeric and cumin, tempered with mustard seeds and curry leaves, served with coconut rice and papadum.
- 150 g basmati rice
- 30 g desiccated coconut
- 100 g toor dal
- 200 g tomatoes
- 15 g tamarind paste
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 10 leaves curry leaves
- 2 whole green chillies
- 20 ml coconut oil
- 4 pieces plain papadums
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Add to a shopping listHow the shopping list works →- Step 1
Cook toor dal with 400ml water and 1/2 tsp turmeric until soft, about 12 minutes
- Step 2
Meanwhile, cook basmati rice with 300ml water for 10 minutes until tender
- Step 3
Heat coconut oil in a pan, add mustard seeds and cumin seeds, let them splutter for 30 seconds
- Step 4
Add curry leaves and sliced green chillies, fry for 1 minute
- Step 5
Add chopped tomatoes, cook for 3 minutes until soft
- Step 6
Add cooked dal, tamarind paste, remaining turmeric, and 200ml water
- Step 7
Simmer rasam for 5 minutes, season with salt
- Step 8
Toast desiccated coconut in a dry pan for 2 minutes until golden
- Step 9
Mix toasted coconut into cooked rice with a pinch of salt
- Step 10
Microwave papadums for 1 minute until crispy
- Step 11
Serve rasam in bowls with coconut rice and papadums on the side
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