Serves: 3
Ingredients:
Tomato - 2 small
Tamarind - 1 tbsp
Garlic clove - 3
Curry leaf - 3-4
Coriander leaf - 1 tbsp
Salt - as required

To Grind:
Toor dal - 1 tsp
Black pepper whole - 1 tsp
Cumin seeds - 1 tsp

For Tempering:
Oil/ghee - 1/2 tbsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp

Prep-work:

  1. Soak tamarind in 1 cup of warm water for 10 mins. Mash well till extract is released and throw away pulp.
  2. Finely chop tomato and 1 garlic clove.
  3. Finely chop coriander leaf.
  4. Coarsely grind all ingredients under To Grind.

Procedure:

  1. Add tamarind water, tomato, chopped and whole garlic cloves, curry leaves, salt, and ground mixture into a pot and mash together a little.
  2. Simmer on low heat till raw tamarind smell goes.
  3. Add 1.5 – 2 cups of warm water and simmer on low till a foam forms on top. Remove from heat – do not let it boil.
  4. In a separate pan, heat oil/ghee.
  5. Add cumin seeds and mustard seeds and wait for them to crackle.
  6. Add this to the rasam pot.
  7. Garnish with chopped coriander leaves.
  8. Serve hot as a soup, or with rice.
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