Rasam or Chaaru is a South Indian Soup. It is prepared with tamarind and seasonings like black pepper, cumin etc. It can be relished with hot white rice or as a soup. There are so many different types of rasam. This type is a simple yet delicious one. Potato Poriyal is an excellent combo to this.
There are few things we should note while preparing rasam. We should not allow it to boil. When it forms a froth we should remove it immediately. And always keep it closed. My grandma used to say that we should immediately close the lid after transferring it to a serving bowl. She says the taste and smell may reduce if we keep it open. I do not know whether this is true. But I keep following this.
Tamarind - small lemon sized
Tomato - 1 ( large)
Black pepper - 1 tsp
Cumin / Jeerakam - 1/2 tsp
Garlic - 4 cloves
Rasam powder - 2 tsp
Turmeric - 1/4 tsp
Asafoetida / Perungayathool - a pinch
Dry Red Chilli - 1
Coriander leaves - few
Salt - to taste
Oil - 1 tsp
Soak tamarind in warm water, extract its juice and remove any unwanted pulp.
Cut tomato into two halves. Squeeze one half in tamarind water and grind the second half in a food processor. Mix the ground tomato along with it.
Add in enough water and salt.
Pound pepper and cumin in a mortar and pestle. Crush garlic and keep aside.
Heat oil in a pan, add red chilli, crushed garlic, pepper, cumin and asafoetida. Add in rasam powder. Sauté for a while.
Add the tamarind water and turmeric. Simmer for 5 mins. When it forms a froth on the top, add coriander leaves and remove from heat immediately. Don't allow it to boil.
Serve with rice.
|Keep all your ingredients
|Soak tamarind in warm water and extract its juice
|Pound pepper with a mortar and pestle
|Also pound garlic
|Grind half tomato in a mixer
|Add salt to taste
|Squeeze the other half tomato
|Heat oil in a pan, add red chillies
|Add crushed pepper and garlic and saute for a min
|Now add the rasam powder, add little tamarind extract and saute for 30 secs
|Pour the tamarind extract over it and simmer for 5 mins
|Garnish with some coriander leaves
|When it forms to froth at the top, remove from flame