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Triphala Rasam By Chef Kunal Kapur

Kunal Kapur
Triphala Rasam is a great tea-time drink. Chef Kunal Kapur shares the recipe in detail.

Serves3

Cooking Time10-15 Min

Meal Typedal

Preparation Time10 Min

DifficultyMEDIUM

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Ingredients

  • For Triphala Rasam

    • 1-2 tbsp coriander seeds

    • 1-2 tsp cumin seeds

    • 1 tsp mustard seeds

    • 1 tsp black peppercorns

    • 1 tbsp coconut oil

    • 1 tsp asafoetida

    • 1/2 tsp mustard seeds

    • 10-12 curry leaves

    • 1 tsp turmeric powder

    • 1 tbsp chopped ginger

    • 1-2 tbsp rasam powder

    • 1 cup chopped tomatoes

    • rock salt to taste

    • water as required

    • 1/4 cup tamarind pulp

    • 1 tsp triphala powder

    • 2 cup boiled split pigeon peas water

    • fresh coriander leaves for garnish

PREPARATION

  1. 1

    In a pan, lightly roast 1-2 tbsp coriander seeds, 1-2 tsp cumin seeds, 1 tsp mustard seeds. Grind the roasted masala’s rasam powder is ready.

  2. 2

    In a pan, heat 1 tbsp coconut oil and then add 1 tsp asafoetida, 1/2 tsp mustard, 10-12 curry leaves, 1 tsp turmeric powder, 1 tbsp chopped ginger, 1-2 tbsp rasam powder and let it cook.

  3. 3

    Add 1 cup chopped tomatoes, rock salt, water and mix it well.

  4. 4

    Then add 1/4 cup tamarind pulp, 1 tsp triphala powder and 2 cup boiled split pigeon peas water and leave it to cook.

  5. 5

    Garnish it with freshly chopped coriander. Triphala rasam is ready to serve.

STEP BY STEP