Seeds like sesame or poppy seeds along with coconut, gives a rich and creamy, nutty flavor to the rasam like in this Dill Rasam Recipe II, in which poppy seeds and coconut are used. This ellu rasam will give the satisfaction of the kind served in festive style meals. In this rasam, sesame seeds/ellu is added in the spice powder as well as in tempering. You get the flavor and the bite of sesame seeds in every bite and that's simply amazing.
When cool, grind to a slightly coarse powder.
Add one more cup of water to the soaked tamarind and extract the juice.
To the tamarind water/juice add turmeric, tomatoes and simmer for 3-4 minutes or until tomatoes turn soft.
Add the ground spice powder, salt, cooked dal, Milagu jeera powder, and one and half cup of water. Mix.
When it begins to boil, switch off the flame.
vaishali sabnani says
Oh wow! Never heard of sesame seeds in a rasam. Very interesting recipe. Bookmarking to try soon.
Srividhya says
Love the idea of sesame seeds when making rasam powder. Who would say no to that extra dose of calcium... Great share Radha.
Harini R says
That is a fantastic variation of rasam. Love the use of sesame seeds.
Harini R says
That is a fantastic variation of rasam. Love the use of sesame seeds.
Harini R says
That is a fantastic variation of rasam. Love the use of sesame seeds.
MySpicyKitchen says
Rasam sounds interesting.. I am fan of poricha rasam varieties where no dal is used. But this one looks hearty with sesame seeds.
MySpicyKitchen says
Rasam sounds interesting.. I am fan of poricha rasam varieties where no dal is used. But this one looks hearty with sesame seeds.