Rasam – The one of the main cuisine of South Indian Sadhya. Rasam is one kind of soup made out of Tamarind juice and tomatoes in which a typical grounded homemade masala is added which makes the taste of this recipe very spicy and tangy. In Kerala and Tamil Nadu, this dish is even given as medicine during cold and cough as it has pepper added to it which clears our throat. There are different methods for making Rasam. I have prepared this rasam in typical traditional style which is the original version of Rasam. Add a little curd/ yogurt to one glass of rasam and drink it, the best combination and way to have Rasam. You will love to have it often. Can be a combination with hot rice too.
- Tomato – 2nos
- Tur Dal – 1tbsp
- Tamarind – 1 small lemon size.
- Curry leaves – 3to4 strands
- Coriander leaves – ¼ cup (finely chopped)
- Hing – 1tsp
- Salt as per taste.
Ingredients For Masala:
- Cumin Seeds – ½ tsp
- Coriander Seeds – 2tsp
- Tur Dal – 2tsp
- Pepper – 1tsp
- Dry Red Chilies – 3nos
- Ghee – 1tsp
Ingredients For Seasoning:
- Mustard Seeds – 1tsp
- Ghee – 1tsp
- Soak tamarind in water for 15mins and extract the juice.
- Clean tur dal nicely and the pressure cook and smash it to a fine paste.
- Heat a frying pan, add all the above mentioned ingredients under masala.
- Fry till the dal turns golden brown in color. Remove it from flame. Allow it to cool. Grind it to a fine powder.
- Add the tamarind juice into a deep bottom vessel. Smash the tomatoes nicely. Add it to the tamarind juice. Add 2 glass of water with adequate salt and boil it till the raw smell of tamarind and tomatoescompletely goes off.
- Add the smashed tur dal and allow it to boil for another 5 minutes
- Finally add the grounded powder and mix well and allow it to boil for 5minutes.
- Switch off flame. Garnish with coriander leaves.
- Heat ghee in a pan and splutter mustard seeds and add it to rasam and Serve hot with rice.