Rasam is a lentil based spiced soup made with tamarind, tomatoes, spices and herbs. It is a spicy sweet and sour stock which goes well with rice as well as a hot soup and is common all over South India. Rasam is thin in consistency and do not have any vegetables in it. It is good for digestion.
Ingredients
1. Tuvar dal – 3 Tbsp
2. Tomato – 3
3. Turmeric powder – 1 tsp
4. Curry leaves
5. Garlic with skin crushed – 15 cloves
6. Pepper crushed – 1 Tbsp
7. Cumin seeds crushed – 1 Tbsp
8. Coriander leaves crushed – ½ cup
9. Jaggery – 1 lemon size
10. Tamarind – 1 lemon size (soak in 1 cup of water)
11. Salt
For Tempering
1. Sesame oil or ghee – 2 Tbsp
2. Mustard seeds – 1 tsp
3. Curry leaves
4. Red chillies – 4-5
5. Asafoetida (hing) – ½ tsp
6. Fenugreek powder – ½ tsp
7. Turmeric powder – ½ tsp
Preparation
1. Pressure cook the dal and tomatoes with turmeric for 2 whistles with enough water (3 cups approx) and then mash it.
2. Add tamarind water and boil for 5 minutes. Add crushed garlic, pepper, cumin seeds, curry leaves, coriander leaves. Mix and boil for 2-3 minutes and add jaggery , salt and 1 litre water and boil for 10 minutes and keep aside this Rasam.
3. Heat oil or ghee in a pan. Crackle mustard seeds , red chillies, curry leaves. Saute for few seconds. Switch off the flame and mix in turmeric, asafoetida and fenugreek and pour over Rasam.
Tips
1. Adjust consistency as per your preference.
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