Rasam is an integral part of south Indian lunch .My mother used to make in many different ways. Whenever I see rasam I always like to have it.Mymother in law makes rasam powder at home which is awesome.The taste and flavour will be damn good. always makes rasam powder at home.Enjoy making this lovely rasam with simple rice and spicy fry.
Check out other Rasam varieties
Cuisine: South Indian
Recipe Type: Lunch menu(Rasam)
1. Soak tamarind in 1/2 cup of hot water and extract tamarind juice, keep aside. Filter the tamarind and boil the tamarind water for 3 to minutes. Fry roast jeera and pepper until nice aroma rises, switch off. Cool down and grind it to a powder.
2. First wash tuvar dal and boil it with 3 cups of water with a pinch of turmeric powder in pressure cooker. Soak tamarind in water and squeeze it out. Keep cooking for some time so it boils well. Take the boiled tuvar dal from the pressure cooker and add water to it so that it becomes more watery.
3. In the meantime, squeeze the tomatoes using your hand and collect in a bowl, add the rasam podi, hing, chopped coriander leaves and the crushed garlic. Mix well and add this mixture to the boiling tamarind water and add 2 cups of water and combine well.
4. Add asafetida and jaggery. Cook this till foam appears and stop cooking immediately. Care should be taken not to over boil. Heat the ghee with a tsp of ghee and does the seasoning add the seasoning mixture to the rasam and mix well.
5. Make sure u don't cook/ bring the rasam to boil, just cook until the foam tops it. Switch off and serve. Add coriander leaves for good flavor.
Plain hot rice
After dhal is added, don’t give more than a single boil.
Soak the tamarind in the water for half an hour and squeeze the pulp. U may add the water and the tamarind together and microwave it for a minute instead of the soaking part so that u may save some time. Crush the garlic and make it ready.
Linking this to Remya Sean’s First blog anniversary