Rasam Recipe is an integral part of the South Indian meal. It is not complete without a bowl of rasam inside. Made without rasam powder and without dal.
Ripe tomato - 2 nos
Tamarind – medium gooseberry size
Red chilli powder – 1/2 tsp
Coriander powder/Dhania powder - 1 tsp
Turmeric powder - 1/8 tsp
Salt & water - as needed
Small onion - 3 nos OR Big onion – 1/2 no
Pepper corns - 1/2 tsp
Cumin seeds - 1 tsp
Garlic cloves – 3 nos
Coconut oil or ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Red chilli - 1 no ( Pinched)
Green chilli - 1 no ( slit)
Curry leaves - few
Coriander leaves - to garnish
1. Soak tamarind in 1 cup of water for 20 minutes.Take the extract.Chop tomato into small pieces. Grind onion, pepper corns, cumin seeds,garlic coarsely without adding water. Set aside.
2. Heat oil or ghee in a kadai and splutter mustard seeds,red chilli, curry leaves and green chilli.Saute for few seconds. Now add the coarsely ground paste. Saute for a minute. Add salt, chopped tomato, turmeric powder, red chilli powder and dhania powder. Saute well till tomato turns mushy .Add the tamarind extract.
3. Boil well for 2-3 minutes till rasam becomes frothy. Add chopped coriander leaves and give one boil, switch off the flame. Transfer to a vessel and cover it with a lid. Let it rest for 15 minutes before serving.It helps for all the flavor to blend well. Serve with hot rice and papapdam.