Rasam

Rasam is a south Indian soup prepared using tamarind juice as a base in addition to several spices. It can be eaten with rice or directly as a soup. Rasam is made with a combination of several spices so it is good for digestion.There are many types of Rasam such as Tomato Rasam, Pepper Rasam, Mango Rasam, Pineapple Rasam, Garlic Rasam, Toor dal Rasam, Kollu (Horsegram) Rasam,etc. In South Indian meals, Sambar is always accompanied with Rasam. Usually eaten after Sambar rice and before Curd rice.The first type of Rasam I am giving is a basic and simple one.

Ingredients:

·         2 tsp Coriander seeds

·         2 tsp Cumin seeds

·         1 tsp Black pepper seeds

·         ¼ tsp Turmeric powder

·         4 Red chillies

·         5 Garlic cloves

·         ¼ tsp Asafoetida

·         ½ tsp Mustard seeds

·         ½ tsp Urad dal

·         1 cup Tamarind juice (1 tbs Tamarind extract dissolved in 1 cup of hot water)

·         Few Curry leaves 

·         Small bunch of Coriander leaves finely chopped.

·         Salt to taste

·         1 tsp Oil.

Preparation:

Making Rasam powder:

·       Roast coriander seeds, cumin seeds and black pepper in reduced heat and grind them to fine powder. (We can also prepare rasam powder in excess and store it in an airtight container for later use).

Making Rasam:

·       In a deep pan, heat oil, add mustard, urad dal, curry leaves, red chillies, garlic, asafoetida and sauté for few minutes.

·       Add the tamarind juice, 2 tbs of prepared rasam powder, turmeric powder, salt, 2 – 3 cups of water and let it stand in medium heat for 5 minutes.

·       When the rasam begins to form foam add the coriander leaves and turn off the heat.

·       Hot rasam is ready to serve with rice.