I guess you could call rasam a kind of Indian soup. You can either have it with your rice or you can drink it on its own. And rasam has many benefits as it contains lots of vitamins and minerals and helps in digestion too.
My rasam is so very different from the way most people would make theirs. In fact, I have been told many times that my rasam is not really rasam…. ha ha. Probably cos the viscosity is thicker than most rasams as I like mine to be thick enough to have with rice and not so much as to drink it.
Why not give my version of rasam a try and do let me know which style you prefer? 😉
- Tamarind – small sized ball
- Tomato – 2, finely chopped
- Green chilli – 1, slit
- Asafoetida – a pinch
- Ginger – small piece, finely crushed
- Garlic – 1 piece, finely crushed
- Toor dal – 1/4 cup
- Black Peppercorns – 1 tsp
- Jeera – 1 tsp
- Mustard – 1 tsp
- Curry leaves – a bunch
- Rasam powder – 1 tbsp
- Water – 1 to 2 cups
- Coriander leaves – for garnishing
- Lemon juice – from half a lemon
- Soak the tamarind in 1/4 cup of water for about 20 minutes and extract the water.
- Pressure cook the dal for about 3-4 whistles and it should be slightly over cooked.
- In a small wok, cook the tamarind water on a low flame. Add the crushed ginger and garlic, followed by the chopped tomatoes.
- Now add the green chilli, asafoetida powder, salt and rasam powder.
- Add the dal to the tamarind water as it starts to boil and add 1 cup of water (add more water if you want it very diluted).
- Pound the jeera and black peppercorns and add to the rasam as it begins to simmer.
- In a separate wok, temper the mustard seeds and curry leaves in oil and add to the rasam.
- Switch off the flame and add the lemon juice.
- Garnish with the coriander leaves and serve hot with plain rice.