Rasam with rice is very much a comfort food for me. I like many types of rasam and I always look forward to learn more varieties. I learnt this rasam from my sister Uma.
This is almost like pepper rasam ( a very therapeutic rasam), but varies in the quantity of spices used in making the rasam powder.
It’s very easy to make and absolutely divine.
All of us loved it at home. Hope you all would like it too:)
Tamarind- gooseberry sized
Tomatoes- 2 medium sized
Turmeric powder- 1/2 tsp
Grated jaggery – 1 tsp
Salt to taste
Ghee- 1 tsp
Mustard – 3/4th tsp
Jeera – 1/2 tsp
Fenugreek seeds ( methi) – 1/4th tsp
Asafoetida ( hing) – pinch
Slit green chillies- 2
Chopped coriander leaves- 1 tbsp
To make the rasam powder
Coriander seeds- 1 tbsp
Tuvar dal – 2 tsp
Pepper – 1 tsp
Jeera – 1/2 tsp
Red chillies – 4-5
Soak tamarind in a cup of water for 15-20 mins. Squeeze well and take the extract.
Wash and cut the tomatoes into cubes.
Dry roast the ingredients mentioned for rasam powder till you a get a good aroma. Cool and grind to a powder.
Add the tamarind extract, tomatoes, turmeric powder, jaggery and salt to taste in a pan.
Let it boil well till the tomatoes become soft and the raw smell of tamarind goes away.
Mix the rasam powder in 2 cups of water and add the tamarind mixture. Mix well and check for the seasonings.
Let it just simmer. Do not boil after adding the rasam powder.
Heat ghee in a pan. Add mustard. When it starts spluttering add jeera, fenugreek seeds, green chillies and hing. Sauté for few seconds and then add to the rasam. Garnish with chopped coriander leaves.
Serve the rasam hot with steamed rice drizzled with little melted ghee. It can be served as a light soup too 🙂