Rasam
This rasam when mixed and consumed with rice is so good for the tummy
Servings 4 people
Ingredients
- 1 big marble-sized ball of tamarind
- 1 medium-sized tomato
- 4 cloves garlic
- 1 cup tuar dal cooked water(paruppu thanni)
- 1½-2 cups water(or as needed)
Spices
- 1 tsp sambar powder
- 1 tsp pepper powder
- ½ tsp cumin powder
- ¼ tsp hing/asafoetida
- a pinch of turmeric powder
- a pinch of jaggery/sugar
- salt as needed
For tempering
- 1-2 tsp oil
- ⅛ tsp mustard seeds
- ¼ tsp cumin seeds
- few curry leaves
- whole red chilly(optional)
For garnishing
- 1 tsp ghee
- a handful of coriander leaves
Instructions
- Get the ingredients ready. Soak the tamarind in a cup of water for some time. Chop the tomatoes and coriander leaves. Peel the garlic and crush them coarsely in a mortar and pestle or a stone.
- Take the crushed garlic, the chopped tomato, and half the coriander leaves in the mud pot or any vessel of your choice.
- Add all the spices and the squeezed tamarind water. Now using your clean hand mash everything together.
- Add the dal water and another cup of tamarind water. Check for spices and adjust as per preference.
- Heat this mixture on the stove-top till you see bubbles appearing at the top. Remove from stove, once you see the rasam becoming frothy.
- Temper using the ingredients given under ' for tempering ' and pour it over the rasam. Garnish with coriander leaves and ghee. Serve with plain white rice or have it as soup.
