Ingredients for preparing Rasam
- Tamarind (Puli, Imli) – 1 lemon sized ball
- Peppercorns (Kurumulagu, Kaali Mirch) – 2 tsp
- Cumin Seeds (Jeeragam, Jeera) – 1 tsp
- Garlic (Veluthulli, Lahsun) – 5 cloves (Optional)
- Tomato (Thakkali, Tamatar), cut into 4 pieces – 1 no
- Asafoetida Powder (Kaayam, Hing) – 1/4 tsp
- Turmeric Powder (Manjal Podi, Haldi) – 1/2 tsp
- Salt to taste – 1 tsp
- Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp
- Oil or Ghee – 1 tsp
- Mustard Seeds (Kadugu, Rai) – 1/4 tsp
- Dry Red Chillies (Unaka Mulagu, Sukha Lal Mirch) – 2 no
- Curry Leaves (Kariveppila, Kadipatta, Karipatha) – 1 stalk
Steps for preparing Rasam
- Soak the tamarind in warm water for 10 minutes. Kneading with your fingertips, extract juice and discard pulp.
- Crush the Garlic Pods, Peppercorns and Cumin Seeds. Keep it aside.
- In a thick bottomed vessel, mix the Tamarind juice, Tomatoes, Asafoetida Powder, Turmeric Powder, Salt, 2 cups of Water and the crushed ingredients from step 2.
- Heat the vessel and allow the contents to boil for 2 minutes. Now switch off the stove.
- Heat oil in a small pan and splutter the mustard seeds.
- Now add the curry leaves and dry red chillies into the same pan and fry for a minute to prepare the seasoning. Pour it over the Rasam.
- Garnish Rasam with Coriander Leaves and serve it hot.