I make rasam very often and always have relished it to maximum extent. I love it so much that at finishing every rasam meal I complain of feeling bloated. Today when I made this, I decided to include my favorite dish to the list of recipes in this blog. Most people might be very familiar with the recipe and there are variety of variations to this dish. So please do share with me your approaches.
- 2 medium size tomatoes
- 6-8 garlic cloves (if you wish to avoid garlic then use 1/4 tsp hing\asafoetida powder)
- 3-5 small green chillies
- mustard seeds
- methi\fenugreek seeds
- coriander powder
- chilli powder
- turmeric powder
- 1 tsp pepper corns
- 1 tsp urad dal
- 2-3 spoons cooked dal(optional)
- 2-3 dry red chillies
- 1-2 sprig curry leaves
- 1/2 cup coriander leaves
- 1 cup canned tomato puree
- tamarind ball 1 inch (soaked in warm water)
- 2-3 tsp lime juice
- 1 tsp jaggery (optional)
- 4-5 cups water
- Heat about 4-5 cups of water and 1 cup tomato puree.
- To this add chopped tomato, 3-4 finely crushed garlic and chopped 3-4 green chillies.
- Crush or powder about 1/2 tsp pepper corns and 1 tsp cumin seeds and add.
- Next add 1+ tsp red chilli powder, 1/2 tsp turmeric, 1 tsp coriander powder.
- Then add cooked dal and tamarid extract.(you may also use 1 cup of cooked dal water if available and reduce 1 cup of plain water).
- Add 1/2 cup chopped coriander leaves, lime juice and jaggery.
- Cover the vessel and let boil until the tomatoes are very tender. I keep it appox for 30-45 mins on medium.
- Heat about 2-3 tsp of oil.
- When heated add red chillies and 1tsp mustard.
- As mustard crackle, add 1 tsp cumin seeds and about 8-10 crushed pepper corns.
- Next add 1 tsp urad dal, 1/2 tsp methi seeds and 2-3 crushed and chopped garlic.
- Then add curry leaves.
- When the garlic turns slightly brown turn off heat and add 2-3 pinch of hing.
- Pour this onto the rasam above, add salt as needed and stir.