Rasam

Rasam

Ingredients

1. Black pepper - 3 teaspoon
2. Cumin seeds(Jeerakam) - 3 teaspoon
3. Garlic pods - 5 nos
4. Ripe tomatoes - 2 nos
5. Green chillies - 3 nos
6. Curry leaves - 1 sprig
7. Coriander leaves - 1/2 cup
8. Grated jaggery(Sharkkara) - 1 teaspoon
9. Water - As required
10. Mustard seeds - 1/2 teaspoon
11. Fenugreek seeds(Uluva) - 1/2 teaspoon
12. Asafoetida(Kayam) - 1/4 teaspoon
13. Tamarind(Puli) - 2 lemon sized balls
14. Salt - As reqd
15. Oil for seasoning

Preparation Method

1. Heat 2 cups of water in a vessel.
2. Add the tamarind and largely chopped tomatoes to it.
   :- This will soak the tamarind faster and also mash the tomatoes easily.
3. Grind the black pepper and cumin seeds, followed by the garlic pods with the skin and finally the green chillies until they just break.
   :- Freshly ground pepper and cumin seeds always gives a better flavour than stored rasam powder.
4. Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.
5. Add the ground mixture, curry leaves, chopped corriander leaves, grated jaggery, and salt to taste.
   :- Jaggery is the secret thing that most caterers use.
6. Heat about 3 teaspoon of oil in a kadai or the vessel you want to prepare the rasam.
7. Splutter the mustard seeds.
8. Add the fenugreek seeds and the asafoetida.
9. Pour the prepared rasam mixture into the vessel.
10. Add 2 more cups of water or as desired.
11. Check for salt.
12. Keep an eye on the rasam because it just takes about 5 - 6 mins to be done.
13. When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.
    :- You get the best flavour of rasam only if it has not boiled fully. It should get cooked in the steam after closing the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.
    :- Serve hot with rice.
    :- It is very good for digestion.
    :- Since there is no turmeric powder added to it, this rasam will have a natural color to it.