Rasam (A South Indian versatile recipe)

I have posted the recipe of Rasam Powder or Rasam Podi in my previous write up.Now I am posting about the real thing itself.I am going to post the wonderful Rasam recipe which has been requested multiple times and which I am going to share.I had a great grandma in Tirupur,Tamil Nadu whose Rasam was an epic in itself and everyone who had it swore by its taste.

Rasam Podi..

As I mentioned in my previous post,Rasam is attributed to having a variety of health benefits and has variations as well.There is Pepper Rasam made with peppercorns as the main ingredient,Tomato Rasam – as I will be posting here and Lemon Rasam which I will post in the future.There are many variations with Pineapple and even Beetroot as the main ingredients but let us first understand the basic recipe of this delicious accompaniment to rice!

Preparation Time : 1 hour

Makes : 4 – 5 servings

INGREDIENTS

A lemon sized ball of Tamarind/2 tbsp tamarind paste

2 Tomatoes – chopped finely

2 tsp Rasam Powder (Here is the link for Rasam Powder – http://thefoodsamaritan.com/rasam-powder-rasam-podi/ )

1 tsp Turmeric Powder

2 tsp Salt

3 tsp Jaggery/brown sugar/white sugar

1 tsp Asafoetida (Heeng)

4 tbsp Tur Dal – boiled and mashed

1 tsp pepper powder (kalimirch)

1 tsp Cumin Powder(jeera)

(TIP : You can dry roast and powder both of them and keep in an airtight container and use as required)

2 tbsp Coriander Leaves – finely chopped

7 – 8 Curry Leaves – finely chopped

For tempering :

1 tbsp ghee

1 tsp Mustard Seeds (Rai)

1 tsp Asafoetida

1 – 2 dried red chillies

METHOD

Soak tamarind in 3 cups water for 15 – 20 minutes and squeeze to get approx 2 cups of Tamarind water.Strain through a tea strainer into a saucepan or cooking pot and add the chopped Tomatoes.Add salt,turmeric powder,1 tsp asafoetida,Rasam Powder and jaggery and put it on medium heat.Let it come to a boil.

Now add the mashed dal and mix well.Boil for a further 10 minutes on low heat and add the pepper and cumin powders.Now add the finely chopped coriander and curry leaves and let it boil for 5 minutes.If it turns a little concentrated then add 1/4 cup water to it (only if it turns concentrated).It neither be too thick or too watery.

The tempering :

Heat ghee and add the mustard seeds,dried red chillies and Asafoetida.When the mustard seeds crackle add the tempering to the Rasam .Cover the pot and let it absorb the flavours for 10 minutes.

Serve with plain rice and papad or just by itself as a healing soup!