Rasam
Serves 1
Directions
- 1Add 2 teaspoons of oil to a Kadai.
- 2Once the oil is hot, add 2 cut medium-sized ripe tomatoes directly into the oil.
- 3Cook the tomatoes well until they are soft and mashed.
- 4Add 2 finely chopped green chilies and 2 sprigs of curry leaves.
- 5Add 1 teaspoon of salt and sauté on medium flame until tomatoes are completely mashed.
- 6Once tomatoes are mashed, add 10 crushed garlic cloves (with skin) or coarsely ground garlic.
- 7Sauté the garlic for 1-2 minutes until fragrant.
- 8Add 0.5 teaspoon of turmeric powder.
- 9Add 150 ml of tamarind water (from a small lemon-sized tamarind) and mix well.
- 10Let it boil on medium flame for 3-4 minutes.
- 11After 4 minutes of boiling, add 1 spoon of coarsely ground peppercorns (from a mixer grinder or mortar and pestle).
- 12Add 2 cups of water and mix well.
- 13Once it lightly froths, turn off the stove and set the rasam aside.
- 14For tempering, heat 2 teaspoons of oil in a separate pan.
- 15Add 0.5 teaspoon of mustard seeds and let them splutter.
- 16Add 0.5 teaspoon of cumin seeds and 0.5 teaspoon of fennel seeds.
- 17Add 3 broken dried red chilies for a mild spice.
- 18Add the tempering to the prepared rasam.
- 19Add finely chopped coriander leaves generously and 0.5 teaspoon of asafoetida powder.
- 20Mix everything well (stove should be off).
Ingredients
- 2 teaspoons oil
- 2 medium size ripe tomatoes, cut
- 2 green chilies, finely chopped
- 2 sprigs curry leaves
- 1 teaspoon salt
- 10 garlic cloves, crushed with skin
- 0.5 teaspoon turmeric powder
- 150 ml tamarind, small lemon sized, dissolved in water
- 1 spoon peppercorns, coarsely ground
- 2 cups water
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon fennel seeds
- 3 dried red chilies, broken
- coriander leaves, finely chopped
- 0.5 teaspoon asafoetida powder
Equipment
kadaimixer grindermortar and pestle
Tips
- Ensure tomatoes are well cooked and mashed for better taste.
- Do not overcook the rasam after adding water and ground pepper; just bring to a light foam.
- Adding fennel seeds to the tempering enhances the flavor.
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