When I was looking at Sadya menus, a Rasam is also a part of it. Just like the sambar which is prepared in the Kerala style, the rasam is also different from the Tamil style. So I checked some recipes and finally settled down on this, since it didn't require any rasam powder. Tomatoes are the main ingredient for this rasam and we add both ginger and garlic to it, the rasam tasted very good and had a different flavor, do try it when you want a change from your regular style of rasam..
Need To Have
- Tomato - 1, medium, chopped
- Tamarind - little bigger than a blueberry
- Chilly Powder - 1/4 teaspoon
- Turmeric Powder - 1/8 teaspoon
- Cooked Tuvar Dal - 1 teaspoon
- Asafoetida - 1/4 teaspoon
- Jaggery - 1/2 teaspoon
- Mustard Seeds - 1/4 teaspoon
- Fenugreek Seeds - 5
- Dried Red Chilly - 1, broken
- Curry Leaves - 5
- Chopped Coriander Leaves - 1 teaspoon
- Coriander Seeds - 1 teaspoon
- Cumin Seeds - 1/4 teaspoon
- Green Chilly - 1 small one
- Garlic Cloves - 2
- Ginger - 1/2" piece
Original recipe here
Grind together all the ingredients given under ' to grind ' and keep. Soak the tamarind in 1/4 cup warm water, then extract the juice and keep. Cook the tomatoes with the chilly powder, turmeric powder, salt and little water, simmer till the tomatoes are cooked. Now add the ground paste to the cooked tomatoes.
Add the asafoetida, tamarind juice and 1/4 cup water, jaggery and cook for 3 to 4 minutes and remove.
Heat a little coconut oil, add the mustard seeds, when it starts sputtering, add the fenugreek seeds, dried red chilly and curry leaves. Saute for a minute and add it to the rasam. Garnish with the coriander leaves and serve.
You can have this rasam as soup too.
You can use other oils, but coconut oil gives the unique flavor.
The quantity of rasam is enough for 2 to 3 persons.
I have used country tomato ( naatu thakkali ) which is more tangy than the plum variety.