Rasam

Whatever happens the most comforting food that I make is Rasam + rice. This goes with anything - appalam, oorga and chicken and this is how I make it.

Ingredients

  • mustard seeds: 1 teaspoon
  • cumin: 1 teaspoon
  • dhaniya seeds: 1.5 teaspoons
  • Garlic tooth: about 3
  • Red chilly: about 2 ( or chilly powder about 1 teaspoon)
  • Curry leaves: a bunch
  • Coriander: A few leaves
  • Tomato: one
  • Tamarind: a small lemon sized ( or 3 teaspoons of concentrate )

Process

This is a straightforward process, but very rewarding if done right.

  • Take the cumin, dhaniya seeds, garlic tooth and the red dried chillies and grind them in a mixie.
    • This will act as the base masala for our rasam
  • Now take about 300ml of water in a bowl and add the tamarind paste.
  • To this chop the tomatoes into medium sized cubes and add along with the coriander and half of the curry leaves.
  • Now Mash this really well with bare hands till the tomatoes are crushed and everything is nicely ground.
  • In a new pan, pour some oil and add the mustard seeds. Now pour the paste we made in the first step and heat it just a bit without making it too burnt
  • Now pour the water mixture into the pan and heat it in low flame. Do not heat in high flame to avoid the water boiling too fast
  • After about 5 mins you will feel the aroma, and you can decide to add salt to taste.
  • This can now be eaten with rice and appalam in the side

Rasam