Rasam is a popular south Indian recipe. It is also served as a soup. There are many varieties of rasam like milagu jeera rasam (Pepper jeera) , tomato rasam , garlic rasam to name a few.
Ingredients
Tomato - 2 no
Rasam powder - 11/2 spoon
Toor dal - 1 small cup
Tamarind - a lime size
Coriander leaves - 1 tbsp chopped
Salt - 1 tea spoon
Water - 4 cups
Turmeric powder
Mustard seeds - 1 tsp -
Asafoetida - 1/2 tsp
Oil/ghee - 1 tsp
Method
Soak tamarind with 2 cup of water and extract tamarind pulp.
Cook Toor dal in 2 cups of water till it is soft.
Take a thick bottomed vessel add tamarind pulp , add chopped tomatoes add 1 cup of water.
Add rasam powder, salt, turmeric powder and allow it to boil for 5 minutes.
After that simmer the stove.
Mash the cooked dal well and add it to Rasam.
Rasam should be thin. So if necessary add some water. When it starts to boil switch off the stove and add chopped coriander leaves.
In a sauce pan, heat oil/ghee ,add mustard seeds. When they starts crackling add asafoetida and immediately add it to the rasam and cover it.
And now the rasam is ready.Garnish with coriander leaves.
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Rasam