Learn how to make Rasam with chef Sneha Nair only on Get Curried. Rasam is very popular south Indian delicacy. It is yummy and tasty and is eaten with rice or separately as a spicy soup. So enjoy a cup of Rasam along with chef Sneha Nair only on Get CurriedIngredients: For spice mixhalf cup of split pigeon peashalf cup of yellow lentils/moong dal7-8 dry red chillies6 tsp of coriander seeds4 tsp of pepper3 tsp of cumin seedsmore than half tsp of asafoetidatsp and a half of mustard seedsFor Rasamcoconut oil1 ½ tsp of mustard seedscumin seeds5 dry red chilliesfew curry leavesinch and half of chopped ginger5 cloves of garlicmore than half tsp turmeric1 tsp of chilli powderwhole tbsp of spice mix2 tomatoes cut in thick sliceswatertamarind waterpre cooked toor dal/pigeon peassalt to tasteMethod: - On a high flame roast pigeon peas and yellow lentils until they turn nice golden brown.- Add dry red chillies and continue roasting.- Once done keep it aside to cool down.- Now in the same pan add coriander seeds and let them roast properly.- Add pepper and cumin seeds and continue roasting also add asafoetida.- Now once the mixture is cooled down add all the roasted ingredients into a blender.- Grind the roasted ingredients into a fine powder.- In a thick bottom pan add coconut oil, mustard seeds, cumin seeds, dry red chillies, curry leaves, ginger, garlic, turmeric, chilli powder and spice mix.- Mix everything properly.- Add tomatoes and some water so that the tomatoes cook.- Add tamarind water and mix everything. Cover the lid and keep on low flame for 5-10 minutes.- Add pre cooked toor dal and give it a good mix.- Add lots of water as Rasam is supposed to be watery.- Add salt to taste and cover it with lid and keep on low flame for 10 minutes.- Rasam is ready to be served.#Rasam #GetCurried Host: Sneha NairCopyrights: REPLSubscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurriedhttps://www.facebook.com/GetCurriedhttps://twitter.com/Get_Curriedhttps://instagram.com/getcurried