Rasam Recipe

Ingredients    Tamrind - lime sized Tomato - 1 (finely chopped or crushed) Garlic - 3-4 cloves (crushed) Green Chilly - 1 Turmeric powder - 1/4 tsp Water - 3 cups Salt - to taste Oil - 2 tblsp Mustard seeds - 1/2 tsp Curry leaves - 7 leaves Asafoetida powder - 1/2 tsp Coriander leaves (cilantro) – handful (chopped) Rasam Powder ingredients Black Peppercorns - 3 tsp Cumin seeds - 2 tsp Corriander Seeds - 1/2 tsp Toor Dal - 2 tsp Red Chilly - 2   Method  1. Dry roast and grind everything under ‘rasam powder ingredients’ very coarsely. This is the Rasam powder. 2. Soak the tamarind in warm water for 5 minutes to get tamarind juice. 3. Heat little oil in a pan, add the garlic, green chilly and tomatoes. Let the tomatoes cook for while, until they become soft and juicy. 4. Now add tamarind juice,  turmeric, salt, cilantro and water. 5. Bring it to a boil then reduce the flame. 6. Add the rasam powder and asafoetida. Let it simmer for about 5 minutes. Do not let it boil. 7. In the meanwhile, heat oil in pan, add  mustard seeds and curry leaves. 8. Once it splutters add it to the rasam. Garnish with some fresh chopped cilantro. Tasty rasam is ready to serve. Plain rice with rasam and paapad is an excellent combination.