Basic Rasam with Home made Rasam powder

Rasam is an integral part of south indian lunch. It is very simple and healthy recipe. There are many different types of rasam and each has its unique flavor. During my Korba days mostly we used to return from office around 8 PM. So I used to make rasam very often as it can be prepared in a jiffy. When I told my roommate about my blog her first request was to post rasam recipe. So here goes the recipe Chandhini !

Basic Rasam

Cuisine: Indian Category: Main Course Difficulty level: Easy Prep Time: 10 mins Cook time: 10 mins Servings: 3

Ingredients Tamarind 3 inch piece Tomato 1 medium sized Salt 1/2 Teaspoon Turmeric Powder A small pinch Rasam Powder 1 heaped teaspoon Corriander leaves 1 spring For Tempering Ghee 1 teaspoon Mustard 1/2 teaspoon Jeera 1/2 teaspoon Asafoetida A generous pinch Curry leaves 1 spring Preparation     1.     Soak tamarind in hot water for 10 minutes and extract a thin juice. I made 2 cup juice for this tamarind. Chop tomatoes roughly.

Method             1.     In pan add the tomatoes along with 1/2 cup water and little salt. Boil it.     2.  Once the tomatoes become soft and mushy add the tamarind juice, turmeric powder and salt.    3.  Boil till the raw smell of tamarind goes off. Add the rasam powder and mix well.     4.   In one or two minutes the rasam will become frothy. Switch off the flame and transfer to another vessel.     5.  In pan add ghee and once it becomes hot add mustard, jeera, curry leaves and asafetida. Temper rasam and garnish it with coriander leaves.     6.  Serve with steamed rice and any vegetable stir fry or papad. Tastes yummy as such too!!                                         Notes

·         Rasam does not require more tamarind. You can even skip tamarind and use 3 tomatoes.       ·         We usually don prefer adding thur dhal to rasam. If you like that taste add 1 or 2 spoons of mashed thur dhal at last.