Spicy Rasam

Spicy Rasam Recipe

Rasam is a staple in our home, my mom always made this and passed it on, my sons relish hot, steaming rice with rasam with a side of egg fry.

My standard recipe for rasam goes like this

Things Needed:

Tamarind - lemon sized

Water- abt 1 litre

Tomato - 1 medium sized

Salt to taste

Chilli powder - 1/2 teaspoon

Rasam Powder - 1 tablespoon (Recipe given below)

Curry leaves - handful

Garlic - 2 cloves

Tempering - Mustard, cumin, coriander seeds - 1/4 teaspoon each

a pinch of asfoetida

Coriander leaves - a handful

Rasam Powder

Toor Dal - 1 cup

Coriander seeds - 1/2 cup

Pepper - 1 tablespoon

cumin seeds - 1/4 cup

Dry  roast the above ingredients and grind them to a coarse mixture 

You can add a handful of dry roasted curry leaves and 1 teaspoon fenugreek seeds.

Method 

Boil tomato, tamarind in the water. Add half the curry leaves and the spice powders and salt to the water. Switch off after coming to a boil.

Temper - heat a teaspoon of oil, add crushed garlic, the seeds, curry leaves and a pinch of asfoetida

Add the tempering to the rasam, add coriander leaves and cover.

Serve with steamed rice and any wet/dry curries.