Rasam is a traditional dish from the south India. Rasam is prepared all over osuth Indian, but in different styles and this a TamilNadu version of rasam with tamarind and tomatoes but with no dal water. Very easy and simple to try rasam for beginners and bachelors. There are varieties of rasam, but here I have prepared this rasam with the pulp of tamarind, tomatoes, peppercorns and coriander leaves. This is served along with steamed rice and some people take it as a soup.
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Rasam is taken after the main course lunch, since it’s very good for digestion. Also it is very light and good for fevers, coughs and cold. This is a must in every south Indian meal.
- Tamarind – a gooseberry size
- Tomato – 1 no
- Coriander leaves – a fistful
- Curry leaves – a string
- Cumin seeds – 1 ½ tsp
- Garlic – 5 cloves
- Black peppercorns – 1 tsp
- Mustard seeds – ¼ tsp
- Split blackgram – ¼ tsp
- Red chillies – 3 nos(pinched)
- Methi seeds – ¼ tsp
- Asafoetida – ¼ tsp
- Salt to taste
- Oil – 3 tsp
Making of Rasam –
- Prepare tamarind extract.
- Squeeze tomato in the tamarind extract. Pour in two cups of water.
- Crush a tsp of cumin seeds and peppercorns. Add garlic to it and crush them again.
- Put these crushed ingredients and coriander leaves to the tamarind water.
- Heat oil in a kadai. Put mustard, blackgram, methi, a pinch of cumin seeds, red chillies and curr leaves. Wait till they crakle.
- Pour in the tamarind water and wait till it starts to boil. (Make sure that it should not get boiled, but note for the bubbles to come).
- Sprinkle the asafetida and salt. Switch off the flame and transfer the rasam to another bowl.
- Put salt and then give a stir.