Rasam is the Indian soup which has many different ways of preparing them with some basic ingredients at home. Rasam generally made of jeera and pepper which has good digestion properties. A hearty South Indian meal always has a rasam following the sambhar. Also a simple home food which can be made in minutes as the rice is getting ready would be some rasam and papad.
Preparation time – 10 mins
Cooking time – 10 mins
Serves – 5
Tomatoes – 2
Dhal water – 1 cup
Asafetida – 1/8 tsp
Tamarind – gooseberry size
Tumeric –1/8 tsp
Rasam powder – 1 tsp
Pepper powder – 1/2 tsp
Jeera – 1/2 tsp (either crushed or whole )
Garlic – 7 to 8 cloves
Dry red Chili – 2
Coriander – 2 strings
In a Kadai cut the tomatoes into half and cook them for 5 mins until they are soft and allow them to cool.
Crush the garlic and keep them aside. Soak the tamarind in warm water to get the extract quickly. Purée the tomatoes once they come down to room temperature. Also filter the tamarind from the impurities and seeds if any and take it in a bowl.
In a Kadai heat some oil add in the mustard once they splutter add the Chili. Now add the crushed garlic and saute for a min and then add the asafetida.
Pour in the tomatoe purée, add the dhal water and allow it to cook for a minute. Then the tamarind water is added and then goes in the rasam powder, turmeric powder.
Mix well and add required quantity of water. Now add the pepper powder, pound jeera and salt and give it a good mix. Allow it to boil for a minute and switch off the flame and add the coriander leaves.
Enjoy the rasam with papad, pickle or vegetable of the day!