Simple Rasam

             

  

        Rasam is very simple one and easy to cook. This is having many health benefits since we add methi, garlic, asafetida, cumin and pepper. It helps for digestion. Also good to take when you get cold and fever. Here is recipe to prepare rasam.

Ingredients:

Tamarind – Lemon sized

Tomato – 2 Nos

Water – 2 cups

Salt – 2 tbsp or as per your taste

Coriander leaves

To Grind:

Cumin – 1 tbsp

Pepper – 1 ½ tbsp. (depends on your taste bud)

Garlic – 5 to 6 cloves

Methi – 1 tsp

Toor dal – 1 tsp

Asafetida – ½ tsp

Curry leaves – 2 sprigs

Coriander leaves

For seasoning:

                Oil – 1 tsp

                Mustard – 1 tsp

                Red chilly – 2 Nos

                Curry leaves

Preparation:

1.       Wash and soak tamarind in hot water for 5 mins.

2.       Chop tomatoes.

3.       Extract the pulp from tamarind and keep aside.

4.       Take a wide mouth pan and heat it.

5.       Dry roast methi seeds and toor dal for 2 mins and keep aside.

6.       Add oil to the same pan

7.       Once the oil is hot add mustard let it sputter

8.       Add curry leaves and red chillies and fry for 3 seconds

9.       Add the chopped tomatoes and cook till it is gooey

10.   Take the dry fried Methi seeds and Toor dal into mixer, powder it and add to the tomato and let it cook for 2 mins by adding 2 tbsp. of water.

11.   Meanwhile take pepper and cumin in mixer and powder it coarsely

12.   Then in the same powder, Add 1 sprig curry leaves and little coriander leaves and pulse for 3 times

13.   Now add garlic into the same and give pulse 2 times.

14.   By this time the tomato will be cooked nicely along with dal. Now add the tamarind extract into it and Cook for 2 mins till the raw smell goes.

15.   Add 2 cups of water into it.

16.   Now add the powdered cumin, pepper, garlic, curry leaves and coriander leaves

17.   Add salt as per your taste

18.   Mix well

19.   When you see the froth on the top turn off the stove. Don’t leave it to roll boil

20.   Add the chopped coriander leaves and asafetida and transfer to serving bowl and close with lid immediately.

21.   Serve after 20 mins.