It’s been five days since I posted a recipe 🙁 I went for a vacation to Florida 🙂 🙂. And my vacation is the reason for doing this simple and tasty rasam recipe. Rasam is such a comfort food. The whole five days of vacation I just had the same old pizza and burgers. My tongue almost died out of taste. I couldn’t wait to have home food on the last day. I personally feel hotel and outside foods are good to have once in a while only 😀 Home food is the best food. Don’t you agree 😉 ?
There are lots of ways to do this rasam. And there are varieties of rasam like tomato rasam, lemon rasam, tamarind rasam, rasam with dal, without dal, mysore rasam and so on. Today I will show one of my own rasam recipe. We have more easy ones but I like this one personally so made this today. Try it 🙂 its really tasty and very good for cold because of the pepper we use.
Vegan note: use oil and not ghee! 🙂
- Toor dal – 2 tbsp
- Tomatoes – 2 chopped finely
- Green chillis – 2 sliced
- Turmeric Powder – ½ tsp
- Sambhar Powder – 1 Tbsp
- Rasam Powder – 1 tbsp
- Tamarind –lemon sized
- sugar -1tsp
- salt – 2 tbsp ( as needed)
- 1 inch ginger
- Pepper balls – 10
- Red chillis – 3, broken
- Garlic – 7
- Jeera – ½ tbsp
- Oil/ Ghee/ Butter – 1 tbsp
- Mustard seeds – 1tsp
- Curry leaves – 10
- Asafetida/Hing – a Pinch
- Coriander Leaves – ½ cup
- Soak the tamarind in water for five minutes and remove the juice from it Boil the toor dal in one cup of water for ten minutes on the stove in simmer.
- Now drop the chopped tomatoes,salt and green chillies on that and boil it for five mins.
- Now drop the turmeric powder, sambhar powder, rasam powder and tamarind paste. Boil this for ten mins in medium heat.
- There will be bubbles formed now around this time. Just drop the sugar and switch off.
- Blend the mixture that is listed as “to blend” coarsely. Do not grind them soft. You can either use blender or use a pestle and mortar to grind them.
- Now take a small pan, pour the ghee/oil, drop the mustard seeds, and wait till it crackles. And now add the blended mixture and sauté for a minute and switch off. Drop this on top of the rasam and garnish with coriander leaves.
2. If you do not have rasam powder, skip it.
3. When you gring the mixture under “to blend” , grind them coarsely. You want to taste those spices in your mouth.
4. Adding sugar will boast the flavors.
5. If you want it less spicy, reduce the sambhar powder, rasam poswer and peppers by half.
It goes really well with any curries or papad. Or even you can have it as soup.