Rasam!
Traditional South Indian Food
Rasam is a South Indian soup made with basic spices, ripe tomatoes tamarind and herbs. The go-to food for recovering from illness whether it’s cold, flu, cough or sore throat. It is very soothing to the tummy and helps in digestion.
Ingredients
Daal 1/2cup (lentils) split pulses
Garlic 1 -2 clove
Fenugreek 1 tsp
Peppercorn 2 tsp
Coriander seed 3 tsp
Turmeric powder 1/2 tsp
Mustard seeds I tsp
Tomatoes 2–3
Curry leaves a spoon-full
Red chilly 2
Cumin seeds 1 tsp
Tamarind a lemon size
Coriander leaves a bunch
Cooking oil and salt as required
Asafoetida a pinch
Jaggery powder 1 to 2 tsp
Method
To make Rasam powder: Heat a pan. Add 1/2 tsp of oil half a spoon of cumin seeds 1/2 tsp fenugreek seeds 2 tsp of coriander seeds, one clove of garlic, one dried red chilli, and 1 tsp peppercorn. On a low flame dry roast them. Coarsely crush it and keep it aside.
Cook half a cup of daal and keep aside.
Heat a pan and add 1 tsp oil 1/2 tsp cumin seeds 1/2 tsp mustard seeds, after they splutter add tomatoes, curry leaves and a pinch of asafoetida. Saute well add 2 cups of water and bring it to boil. Sprinkle salt as required. When cooked add tamarind juice 1 cup, let it simmer, and add cooked dal along with 3 cups of water. Add crushed rasam powder. Let it boil in low flame. Temper it with mustard seeds, coriander leaves and crushed red chilly. Add jaggery powder. Always cover and cook. Check the salt. Serve it hot.
