Rasam is very popular in South Indian cuisine. It is basically a sour and mildly spicy tomato soup, made with Tamarind. Nowadays there are many variety of organic rasam masala available in the market. This is a very simple recipie you can make if the masala is readily not available.
INGREDIENTS:
1. Tamarind, soaked and mixed with warm water.
2. Two tomatoes, diced.
3. Urad dal, one tablespoon.
4. One teaspoon mustard seeds.
5. 3-4 sprigs of curry leaves.
6. A pinch of hing
7. Coriander, finely chopped.
For the rasam masala:
1. Black pepper kernels
2. Cumin seeds
3. Dry red chillies
4. Coriander seeds
5. Chana or Urad dal.
How to make the masala:
1. Roast all the ingredients without oil till aroma starts coming out.
2. Put in a blender and grind to a fine powder.
METHOD:
1. Heat oil in a pan, once hot add two dry chillies, curry leaves, urad dal and mustard seeds.
2. Once the mustard seeds start sputtering, add a pinch of hing and the tomatoes and stir. Add salt as required.
3. When the oil starts coming out of the tomatoes, add two teaspoons of the rasam powder and mix thoroughly.
4. Add the tamarind paste or water, without the seeds and pulp. Check the sour and saltiness while adding. Add some normal water to make it soupy.
5. Add coriander and bring to boil.
6. Serve hot in a glass before or during a meal.
TIPS: Serve with dosa/idli.
Recipe by: Rohit Chakraborty
INGREDIENTS:
1. Tamarind, soaked and mixed with warm water.
2. Two tomatoes, diced.
3. Urad dal, one tablespoon.
4. One teaspoon mustard seeds.
5. 3-4 sprigs of curry leaves.
6. A pinch of hing
7. Coriander, finely chopped.
For the rasam masala:
1. Black pepper kernels
2. Cumin seeds
3. Dry red chillies
4. Coriander seeds
5. Chana or Urad dal.
How to make the masala:
1. Roast all the ingredients without oil till aroma starts coming out.
2. Put in a blender and grind to a fine powder.
METHOD:
1. Heat oil in a pan, once hot add two dry chillies, curry leaves, urad dal and mustard seeds.
2. Once the mustard seeds start sputtering, add a pinch of hing and the tomatoes and stir. Add salt as required.
3. When the oil starts coming out of the tomatoes, add two teaspoons of the rasam powder and mix thoroughly.
4. Add the tamarind paste or water, without the seeds and pulp. Check the sour and saltiness while adding. Add some normal water to make it soupy.
5. Add coriander and bring to boil.
6. Serve hot in a glass before or during a meal.
TIPS: Serve with dosa/idli.
Recipe by: Rohit Chakraborty