Rasam is a famous South Indian dish(soup) which is had with hot rice, papad and ghee. I have named it as soup because of its watery consistency. I am a huge fan of this dish as it is so easy ,healthy and made with all stomach healthy ingredients like peppercorns, cumin, tomato and hing. On a cold rainy day, it is so divine to just have this rasam with hot rice 🙂 I make this for dinner when it snows in NY as I am lazy to cook(Most of the winter 🙂 🙂 ). I do not have the habit of making rasam powder as it slightly varies from sambar powder since I am using pepper and cumin, I have used sambar powder directly instead of rasam powder, you can use what ever works best for you.
Tamarind – 1 tablespoon(Soaked in warm water)
Rasam/ Sambar powder – 1 tbsp
Tomato – 1 medium size(pureed)
Turmeric powder – 1/2 tsp
Hing powder – 1/4 tsp
Curry/Coriander leaves – As needed
Salt – To taste
To soak for half an hour:
Cumin Seeds – 1 tsp
Black Peppercorns – 1 tsp
Toor dhal – 1 tsp
Authentic vessel used – Tin vessel(metal coated vessel) – it adds special taste to your dish but you can use ordinary stainless steel or non stick vessel as well. I have used tin vessel(eeya sombu) here.
- Add the ingredients mentioned under “To Soak” into a blender/mixer along with chopped tomato’s and grind them into a smooth paste.
- Extract the tamarind juice from the soaked tamarind and discard the chunky part.
- Add the tamarind juice, turmeric powder, hing powder, salt into the tin vessel and allow it to boil for few mins until the raw smell of the tamarind goes.
- Add a table spoon of sambhar powder into the boiling tamarind juice and boil for ten mins.
- Finally add the grinded mixture into it and simmer for 5 mins, close it with a lid when you simmer, this is to ensure the aroma of the rasam does not escape out 🙂
- Once it gets frothy, add the curry leaves and coriander leaves, serve hot with rice and papad.