Rasam can be described as a watery or thinned soup like drink spiced with lots of mild spices backed by a few herbs and a few tomatoes or tamarind to add zing to it
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- large ripe Tomatoes - 3 –
- Jaggery(A very small cube, Sharkkara) -
- Asafoetida/Hing(A piece) -
- Turmeric powder - ½ tsp
- Curry leaves(Handful) -
- Coriander leaves(handful) -
For tempering:-
- Mustard seeds - 1 tsp
- broken Dry chillies - 2 –
- Small onions - 4 -
- Oil - 1 tbsp
Ingredients
For tempering:-
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Instructions
- Chop the tomatoes into fine pieces.
- Lightly dry roast or heat the ingredients for grinding in a small pan. Pls make sure you don¦t roast it too much.
- Allow it to cool a bit and then grind it to a fine powder.
- Heat oil in a pan.
- Splutter the mustard seeds and sautT the broken dry chillies, finely chopped small onions and curry leaves.
- Add the tomatoes and mix well.
- SautT the tomatoes a bit. Pls do not reduce it to pulp. The tomatoes should only be lightly mashed and the chunks should remain as such.
- Add the turmeric powder and mix well again.
- Add the required amount of water followed by the crushed powder.
- Add salt and mix well.
- Add chopped coriander leaves and asafoetida and simmer it for some time.
- Add the jaggery piece to it and stir well.
- When it starts to bubble, switch off the flame.
- Cover it so as to lock the flavour.
- Serve warm with rice.
- Alternatives available:-
- You can also add another chopped lot of fresh coriander leaves before serving.
- You can substitute the tomatoes with a lemon sized tamarind.
- You can cook the dhal separately and add it instead of grinding to a powder. But grinding is much easier as it saves a lot of time.
- You can also alter the quantity of garlic, red chillies and pepper accdgly.
- You can also substitute the ingredients for grinding with their respective powders and give more of a reddish hue to it. However, I suggest this method for best results.
- Though I¦ve started off the cooking procedure with the tempering, you can skip it if preferred, and start out with sautTing the tomatoes and save the tempering part to the end.
- Anyways, at the end of it all, you¦ll have a pot of fresh n spicy rasam to be guzzled down for lunch with rice and other trimmings. An absolutely naadan treat for a change!! A must try delicacy which¦d definitely leave you all with something to cheer about for lunch.
- And a final word to those down with flu, look no further. Have a glass of piping hot rasam and I¦m sure you¦ll definitely do away with your illness and would be on your way to reinstate your health before long.
- So, on that get well note, happy cooking!!!
Recipe Notes
Tasty and nutritious
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