Every family in South India has a special household recipe and this one is mine and arguably the best because when someone gets to try this rasam they keep asking for more almost like an indulgence that has no going back.Sick or not , they drink it like they mean it.
Though rasam powder is readily available in the market I strongly recommend to make your own because it is worth it.Just coarsely crush it on your cutting board ,no powdering required.
Toor dal- 1/4 cup(optional)
Tomato -2 - each cut into 8 pieces
Tamarind- a small lime size soaked in 1 cup water,if paste 1-1/2 tsp
asafoetida- a pinch
Chili powder- 1/2 tsp
To crush coarsely
Garlic - 6 -8 pieces
Black pepper-2 tsp
Cumin seeds- 1/2 tsp
Cumin seeds-1/4 tsp
Whole red chili- 2
Curry leaves- a few
Coriander leaves- a few(do not chop,just wash add put as it is :))
Lime -1/4 of 1 whole
Jaggery- 1/2 inch piece
1.Pressure cook toor dal in cup water.Mash well and keep aside
2.Heat 1 tsp of oil add mustard when it splutters add cumin,whole red chili and curry leaves after a minute add the tomatoes ,chili powder and turmeric powder mix gently and let it cook for a few minutes till tomatoes are slightly tender.
3.Then add the crushed spices keep the pot covered and cook for two minutes then add tamarind water/paste and 1 cup water too/or the toor dal mashed with the water ,salt asafoetida powder let this boil till the tamarind's raw smell goes (may take five minutes).Remove from heat put the coriander leaves,jaggery piece,squeeze the lime on top mix and close lid.
4.Serve piping hot with rice .OR drink it in a glass and remember to eat all the spices that hit ur taste buds including the coriander leaves.
- Drinking rasam piping hot when u have a cold or when u are feeling feverish makes u feel better because of the spices .
- Seasoning with mustard red chili and curry leaves can be done separately and added to the rasam in the end but I like it as a one pot curry so I do it together.
- I add chili powder but all the heat comes from the pepper,adjust according to ur tolerance level.
- Toor dal is added to make rasam lil thick even then it should be runny like water .
- Do not omit any ingredient here because it all about flavors and aroma that will twirl ur senses.
Do let me know if you have nailed on the recipe you have been looking for years.The perfect rasam !!Just kidding write to me guys if u liked it.