Rasam

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Rasam is traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. 

Ingredients:

Ripe Tomatoes – 2 medium-large, chopped

Pearl onion – 5 – 6, chopped

Garlic – 6 – 7 cloves 

Green chilies – 2 – 3, slit

Whole pepper corns – 15 – 20

Tamarind – Goose-berry sized or to taste

Curry leaves – 2 sprigs

Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Coriander powder – 1/2 tsp

Fenugreek powder – 1/4 tsp

Hing / asafetida – 2  pinches

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 2 – 3

Coriander leaves – 2 tbsp, chopped

Oil – As required

Salt – To taste

Method:

1. Crush the pearl onion, whole pepper corns, garlic, 3 -  4 curry leaves and cumin seeds in a mortar and pestle or mixer. Soak the tamarind in warm water and extract its juice. 2. Heat oil in a pan. Splutter mustard seeds and fry dry red chillies. Then add the crushed pearl onion, crushed garlic, pepper corn and cumin seed mixture. Saute for 30 seconds, add the green chillies and chopped tomato. Mix well and cook for 2 – 3 minutes stirring in between, at medium heat. Now add the turmeric powder, chilly powder,  coriander powder, fenugreek powder and hing. Mix well and add the tamarind extract and around 3 – 3.5  cups of water. Add enough salt.  Bring to a boil, then lower the flame and simmer for 6 – 8 mts. Add the chopped coriander leaves and a  few curry leaves. Finally add a pinch each of fenugreek powder and hing. Close the pan with its  lid. Keep aside for at least 10 mts for the flavors to set. Serve hot with rice or have it as a soup.

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