Rasam

There was a time I was never used to succeed in making rasam. People say it is very easy to make it. Somehow it dint work for me. And I want to learn the rasam with out using the rasam powder.

When I was in Bglr, one of my collegue and friend Nitya used to bring Rasam for lunch. It is sooo tasty, that all our group(which even includes north indians) liked the rasam.

She shared the recipe. I tried it..It was a super click. :)..After a very long time I thought of making rasam. I am not sure whether i forgot any key ingredient. I got the recipe 🙂 …

You need,
Asafoetida – 1 tsp
Cumin seeds – 1 tsp
Whole pepper seeds – 1.5 tsp
Garlic – 2 big clove
Tamarind – 1 small ball size of a gooseberry
Water – 2 cups
Tomato – 1 small chopped (1/4 cup)
Corriander leaves – 2 tbsp chopped
Curry leaves of 1 string
Oil – 1 tsp
Mustard seeds – 1/4 tsp
Dry chilli -1
Turmeric – 3/4 tsp

You have to,
1. Soak tamarind in 2 cup hot water. Mash and strain after 5 minutes
2. Grind asoeftida , cumin seeds, pepper and garlic to smooth powder

3. Heat oil in a pan. Add dry chilli, mustard and allow mustard to pop up
4. Add turmeric, tomato, coriander leaves, salt and curry leaves
5. Saute till tomato start being soft. (2 min)

6. Add the grinded powder and saute for few seconds and add the tamarind juice.
7. Mix well. and allow to boil.
8. Once it start boiling like fountain, remove from flame.

Rasam is a south Indian soup. It is part of the traditional meal. It can be eaten with rice or seperately had as soup. It aids digestion.