Rasam

Serves 1
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Directions

  1. 1Add 2 teaspoons of oil to a Kadai.
  2. 2Once the oil is hot, add 2 cut medium-sized ripe tomatoes directly into the oil.
  3. 3Cook the tomatoes well until they are soft and mashed.
  4. 4Add 2 finely chopped green chilies and 2 sprigs of curry leaves.
  5. 5Add 1 teaspoon of salt and sauté on medium flame until tomatoes are completely mashed.
  6. 6Once tomatoes are mashed, add 10 crushed garlic cloves (with skin) or coarsely ground garlic.
  7. 7Sauté the garlic for 1-2 minutes until fragrant.
  8. 8Add 0.5 teaspoon of turmeric powder.
  9. 9Add 150 ml of tamarind water (from a small lemon-sized tamarind) and mix well.
  10. 10Let it boil on medium flame for 3-4 minutes.
  11. 11After 4 minutes of boiling, add 1 spoon of coarsely ground peppercorns (from a mixer grinder or mortar and pestle).
  12. 12Add 2 cups of water and mix well.
  13. 13Once it lightly froths, turn off the stove and set the rasam aside.
  14. 14For tempering, heat 2 teaspoons of oil in a separate pan.
  15. 15Add 0.5 teaspoon of mustard seeds and let them splutter.
  16. 16Add 0.5 teaspoon of cumin seeds and 0.5 teaspoon of fennel seeds.
  17. 17Add 3 broken dried red chilies for a mild spice.
  18. 18Add the tempering to the prepared rasam.
  19. 19Add finely chopped coriander leaves generously and 0.5 teaspoon of asafoetida powder.
  20. 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.