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.
Ingredients:
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
Method:
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.
Pictorial:
![TamarindTomatorasamingredients TamarindTomatorasamingredients](https://farm6.staticflickr.com/5766/21329383352_e921d4833a_o.jpg) |
Keep all your ingredients |
![TamarindTomatorasamstep1 TamarindTomatorasamstep1](https://farm1.staticflickr.com/635/20717399224_88695ce86d_o.jpg) |
Soak tamarind in warm water and extract its juice |
![TamarindTomatorasamstep2 TamarindTomatorasamstep2](https://farm6.staticflickr.com/5710/20719007713_1c065177c0_o.jpg) |
Pound pepper with a mortar and pestle |
![TamarindTomatorasamstep3 TamarindTomatorasamstep3](https://farm1.staticflickr.com/763/21313826746_896455a198_o.jpg) |
Also pound garlic |
![TamarindTomatorasamstep4 TamarindTomatorasamstep4](https://farm1.staticflickr.com/595/21340105245_0b2fd48749_o.jpg) |
Grind half tomato in a mixer |
![TamarindTomatorasamstep5 TamarindTomatorasamstep5](https://farm6.staticflickr.com/5751/21348348471_dacd87cd9e_o.jpg) |
Add salt to taste |
![TamarindTomatorasamstep6 TamarindTomatorasamstep6](https://farm6.staticflickr.com/5652/21313825166_6516705fbf_o.jpg) |
Squeeze the other half tomato |
![TamarindTomatorasamstep7 TamarindTomatorasamstep7](https://farm1.staticflickr.com/618/20719004813_d77d72f7d2_o.jpg) |
Heat oil in a pan, add red chillies |
![TamarindTomatorasamstep8 TamarindTomatorasamstep8](https://farm6.staticflickr.com/5664/21313824196_894a48fa27_o.jpg) |
Add crushed pepper and garlic and saute for a min |
![TamarindTomatorasamstep9 TamarindTomatorasamstep9](https://farm1.staticflickr.com/601/20717394184_282bb39056_o.jpg) |
Add turmeric |
![TamarindTomatorasamstep10 TamarindTomatorasamstep10](https://farm1.staticflickr.com/686/21153216969_24ce60b93b_o.jpg) |
Now add the rasam powder, add little tamarind extract and saute for 30 secs |
![TamarindTomatorasamstep11 TamarindTomatorasamstep11](https://farm6.staticflickr.com/5677/21329377332_4a05149519_o.jpg) |
Pour the tamarind extract over it and simmer for 5 mins |
![TamarindTomatorasamstep12 TamarindTomatorasamstep12](https://farm1.staticflickr.com/624/21151993630_933ee37ee1_o.jpg) |
Garnish with some coriander leaves |
![TamarindTomatorasamstep13 TamarindTomatorasamstep13](https://farm6.staticflickr.com/5620/21348344191_254d71ab60_o.jpg) |
When it forms to froth at the top, remove from flame |
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