Rasam
is an integral part of South Indian meals. It is a soup made from Tamarind pulp
and various spices. Rasam helps in digestion and it is good for cold and fever.
Ingredients:
- Tamarind
– Lemon size
- Ripe tomatoes - 1
- Whole black pepper - 1 tsp
- Cumin seeds/jeera - 1 tsp
- Garlic – 3 to 4
- Curry leaves - few
- Oil - 1 tsp
- Mustard seeds -1 tsp
- Dry Chili - 1
- Curry leaves - few
- Coriander leaves - finely chopped
- Salt
Preparation Method
Soak
the Tamarind in hot water for 5 minutes.
Dry
grind pepper, jeera, and garlic and keep them aside.
Now
extract the juice from the tamarind as much as possible. Then add the ripe
tomato to the pulp and squeeze well.
Then
add the pepper-jeera mixture to the juice.
Add
enough salt to taste.
Then
in a pan heat the oil, once the oil is heated add mustard seeds & Dry chili,
when it splutters, add curry leaves and pour the rasam juice to it and keep in
flame till the mixture come to boil.
Once
it starts to boil remove from flams and add coriander leaves for garnishing.
Note: Boiled Dal water can also be
used to make rasam to equal the sour taste. To the tamarind juice the dal water
can be added by limiting the usage of normal water.
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