Pomegranate Rasam
 
Prep time
Cook time
Total time
 
A tangy and slightly sweet soupy rasam (soup) that is bursting with the flavors of pomegranate.
Author:
Cuisine: South Indian
Serves: 3 cups
Ingredients
  • 1 cup pomegranate arils
  • ¼ cup boiled toor dal
  • 2 tsp tamrind paste; or tamarind pulp from 1 small lemon sized tamarind
  • A pinch jaggery (optional)
  • A pinch tumeric powder
  • 2 tbsp rasam powder
  • 2 green chilies slit
  • 2 tbsp cilantro chopped
  • salt to taste
  • For tadka or garnish:
  • 1 tbsp ghee
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp pepper
  • 4-5 curry leaves
Instructions
  1. Mix about 1 cup water to the boiled toor dal and mix well.
  2. Take this mixture in a heavy bottomed vessel (I use a vessel made of an alloy of metals called iyya chombu).
  3. Add the tamarind paste, green chilies, rasam powder and a pinch of jaggery.
  4. Let this boil until the raw smell of rasam powder goes away.
  5. In the meantime, puree the pomegranate seeds with ½ cup of water in a blender. Strain the mixture to get pomegranate juice.
  6. Add the pomegranate juice to the boiled turn dal mixture in the vessel.
  7. Let it boil for another minute and take this off the heat.
  8. Make the tadka by heating ghee and adding the tadka ingredients to the hot ghee. Wait for the mustard seeds to splutter and then add this to the rasam mixture.
  9. Garnish with chopped cilantro.
  10. Serve with hot rice or millet with a dollop of ghee.
Recipe by at https://themindfulveggie.com/pomegranate-rasam/