Rasam is a South Indian soup and it is called saaru in Kannada. It is traditionally prepared by using tamarind juice as a base with the addition of tomato, chilli, pepper, cumin, garlic and other seasonings. This recipe is for poondu rasam which my grandma makes. I still remember that when she grinds the masala we get the aroma in the whole house and it just amazing :-) Enough of this rasam story coz there is a lot to talk about and I cannot keep mum :-) It is eaten with rice or separately as a soup. Enjoy making this flavourful rasam :-)
INGREDIENTS:
Tamarind - lemon size
Tomato - 2
Garlic - 5 to 6 cloves
Red chillies - 2
Green chilli - 1
Pepper - 1 tsp
Cumin seeds - 2 tsp
Asafoetida - a pinch
Curry leaves - 1 string
Coriander leaves - 2 strings
Salt - as needed
To temper:
Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Toor dhal - 1/4 tsp
Asafoetida - a pinch
HOW TO MAKE:
Soak tamarind in a cup of water for 10 to 15 mins. Extract tamarind juice and keep aside.
In a mortar (Ammikal) or in a mixie add cumin seeds, pepper, garlic and red chillies and give a stroke or two to make a grains. Do not add water. Just make it a coarse powder. Add the coarse powder in the tamarind juice. Add chopped tomatoes and turmeric powder.
Squeeze tomatoes by hand and add needed salt. Keep aside for 5 mins. Add curry leaves and chopped coriander leaves. Heat ghee in a kadai splutter mustard seeds and add cumin seeds, toor dhal. Add asafoetida. Add the tamarind mixture.
Slit the green chilli and add into it.
In 5 to 6 mins the rasam starts getting bubbles. Do not allow to boil. When it form a bubbles turn off the stove. Close the lid so that the fragrance will stay until you serve.
Poondu rasam is ready to serve. Serve with hot rice or drink it as a soup.
TIPS:
This rasam is very good for cold. Drink it as a soup to feel better.
Tempering with toor dhal and cumin seeds will give nice flavour.
Adding green chilli can be avoided and I add coz of the flavour.
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