Plain Rasam

Rasam is a tangy, spiced, and soupy preparations from the South Indian cuisine. Rasam is a staple in many South Indian households. It is made using various herbs, spices, lentils, sometime using fruits such as pineapple, lemon too, most made using tomatoes or tamarind.

Ingredients

For Rasam:

  • Tamarind – 1-2 tbsp
  • Toor Dal – 25 grams
  • Tomatoes – 1 or 2 (based on size; use 2 if small, otherwise 1)
  • Turmeric – 1 spoon
  • Curry Leaves – 5-6
  • Coriander Leaves – 5-6 strands
  • Salt – As per taste
  • Sugar (optional) – 1 tbsp
  • Water – 2 glasses
  • Rich Rasam Podi

Preparation

Making Rasam

  • Soak 1 tablespoon of seedless tamarind in ½ cup of hot water for 20 minutes. Later, squeeze out the tamarind pulp and set it aside.
  • In a pressure cooker, cook 25 grams of toor dal with 1.5 cups of water for 7 to 9 minutes, or until it is completely soft and mashable.
  • Making Rasam
  • Add the squeezed tamarind pulp to 2 glasses of water along with cut or mashed tomatoes, and allow it to boil for 5 minutes.
  • At this stage, add turmeric powder, coriander leaves, salt, and Rich Rasam Podi. Allow it to boil until the tomatoes are cooked.
  • Add the cooked dal to this mixture and stir well.
  • Simmer for 7 to 8 minutes until froth forms.
  • Garnish the rasam with some more coriander leaves and serve hot with plain rice, idli, or simply enjoy it as a soup.

Seasoning:

  • Ghee – 2 tbsp
  • Mustard Seeds – 1 small spoon
  • Asafoetida (optional) – A pinch

Note:

  • You could also add freshly ground coconut to the podi and blend it for variation, or add a spoonful of jaggery for a slightly sweet taste.