Rasam is a spicy, tangy dish which is served as the second course in a South Indian meal and served with rice.
It can be served as an appetizer too.
- Tamarind - Small lemon sized
- Boiled and mashed toor dhall - 1/4 cup
- (In a pressure cooker boil toor dhall with water,a pinch of turmeric and a drop of oil for 3 whistles)
- Tomato - 1 (finely chopped)
- Rasam Powder - 11/2 teaspoons
- Salt - 1 1/2 tespoons
- Pepper-Jeera Powder - 1 teaspoon (grind around 1 teaspoon of black pepper with 1 teaspoon of jeera with few curry leaves)
- Oil/Ghee - 1 teaspoon
- Mustard- 1/2 teaspoon
- Hing - little
- Green Chilly - 1 (optional).
1. Soak tamarind in water for about 15 minutes.Extract juice and discard the pulp.It should be 11/2 cups of tamarind juice
2. Add around 1 1/2 cups of water to the mashed dhall and blend well
3. In a vessel add the tamarind juice (step 1), a ladle of dhall water (step 2), chopped tomatoes, rasam powder, hing and salt.Mix well.Allow it to boil in medium flame for about 10 minutes
4. You will notice good aroma at this stage and also the boiling mixture will be reduced.The raw smell of the powders will also disappear
5. Add the remaining dhall water at this stage along with pepper-jeera powder.Froth will be seen and do not allow it to boil
6. Season with the mentioned items and finally add chopped coriander leaves
- If you use more tomatoes, tamarind can be reduced
- Can also grind chopped tomatoes along with coriander leaves and a green chilly and boil it with tamarind water.Avoid green chilly as far as possible as it is not good for acidity