Rasam is a very popular south Indian traditional dish,which is healthy and easily digestible. It is eaten with rice or separately served as a spicy soup. this rasam is quick and easy to make recipe which tastes sour and spicy, prepared without rasam powder.
To dry roast –
Cumin – 1 1/2 tsp
Pepper – 1/2 tsp
Methi seeds – 1/4 tsp
Red chilly – 1
For seasoning –
Mustard – 1/2 tsp
Asafoetida – 2 pinch (powdered)
Curry leaves – 2 springs
Chilly – 2 no’s (broken into pieces)
Onion – 1 medium chopped
Tomato – 1 -2 no’s chopped
Tamarind – 1/2 inch
Turmeric powder – 1/2 tsp
Coriander leaves – 2 – 3 tbs chopped
Oil to fry
Heat a pan, when it is hot dry roast all the ingredients to light brown in a medium flame.
Remove it from the flame, allow it to cool and crush it to a coarse powder and keep ready.
Soak tamarind in 1/4 cup of warm water, when it is soft squeeze and remove the waste from it and keep the juice ready.
Heat oil in a vessel, when it is hot add mustard seeds, allow it to sizzle in oil, add curry leaves, chilies and asafoetida, saute for few second, then add chopped onion and fry until onion turns to translucent,
Add chopped tomatoes into it and fry until tomatoes becomes soft,
Add roasted and crushed powder and fry for a while, add 3 to 4 cup of water, add tamarind juice and salt, stir and bring it to boil for 5 min. Switch off the flame.
Add chopped coriander and stir
Enjoy it with plain white rice, accompany it with papad and sandige’s.