Halwai April 16, 2019


• 1tsp-ghee.
• 2-red chillies.
• 1 tsp- tuvar dal.
• 1 tsp- jeera.
• 8 -10-pepper.
• 1 pinch-haldi powder.
• 1- medium sized tomato.
• 1 tsp- Imli paste.
• 1 tsp-ghee.
• 1tsp- mustard seeds.
• 1/2 tsp- jeera.
• a few Curry leaves and Coriander leaves for tadka.
• salt.


  1. Heat kadhai. Add ghee and fry tuvar dal, chillies, pepper and jeera till dal is golden brown.
  2. Cool and grind in a mixer with tomatoes.
  3. In a vessel, add 1 glass water and add this paste, 1 tsp imli paste and salt and boil for ten minutes.
  4. Now, add 1 glass of water and when bubbles begin to appear, remove from flame.
  5. Heat a kadhai for tempering.
  6. Add ghee. When its hot, add mustard seeds, jeera and curry leaves. When they splutter, add to hot rasam.
  7. Garnish with coriander leaves. This can be had with plain cooked rice or as an appetiser.

Recipe courtesy of Uma