Rasam/ Tomato Rasam

Rasam/ Tomato Rasam

Rasam has something to do with common cold, flu, throat infection etc... It is amma vaidyam. Plain rasam without rasam powder is good for digestion too. Have this not only as an analgesic but also a regular item in every other day meals especially during winter.

Ingredients:

Tamarind – soaked 1 lemon size

Asafoetida powder – ½ tsp

Coriander powder – 1tsp

Black pepper  powder – 1 tbsp

Water – as required

Salt – for taste

Oil – to fry

To grind:

Cumin seeds/ jeera – 1 tbsp

Garlic – 2-3 nos

Coriander leaves – 2-3 sprigs

Tomato – 1

To temper:

Coconut oil – 2 tbsp

Mustard – 1 tsp

Curry leaves – a sprig

Coriander leaves – to garnish

Method:

Grind the items listed under ‘to grind’ in the order. Tomato should not ground into paste. In a bowl, add the grinded paste, pepper powder, asafoetida powder, coriander powder and salt. Squeeze the tamarind – add  the required amount. Add water and maintain the taste consistency. Heat oil in a pan – splutter mustards and curry leaves. Now add the rasam to it. Allow the rasam to boil. Swtich off the flame and garnish with  chopped coriander leaves. Serve hot with rice.

Note :

• Well ripe tomatoes will be sour and you can reduce the tamarind paste as per your taste.
• No need to keep on boiling the rasam. You may loose the flavour.