This is a quick rasam. Here we are not going to add any rasam powder. So if you are running out of rasam powder you can make this at home. Its quiet different from other rasam and very simple to make.
This is the first rasam I learnt when I was studying in college. My grandma taught me some recipes and this is one among them. I found very difficult to memorise the ingredients those days. So I used to type it in my mobile, save them as a draft and then transfer it to my pc. Nowadays I feel silly for not remembering these simple list.
Recipe after the jump.
Tamarind - lemon sized
Tomato - 1 (small)
Turmeric - 1/4 tsp
Asafoetida - a generous pinch
Salt - as needed
Red Chilli - 1
Coriander leaves - few
Oil - 1 tsp
Red Chilli -1
Black Pepper - 1 or 2 tsp
Small onion / Shallots - 1
Garlic - 5 cloves
Cumin / Jeeragam - 1/2 tsp
Curry leaves - 1 sprig
First grind the ingredients listed under "to grind" into a coarse paste without adding water.
Soak tamarind in warm water, extract its juice and remove any unwanted pulp. Squeeze tomato in it and add enough water and salt.
Heat oil in a pan, add in red chilli.
Then, add the ground paste, turmeric and asafoetida. Sauté for a min or till the raw smell goes off.
Add the tamarind water and simmer it for 5mins.
Once it forms to froth, add coriander leaves and remove from heat.
Serve hot with rice.