Authentic south Indian Rasam

Rasam, South Indian style soup made with Tamarind, tomato juice and some fresh blend of spices.Good for digestion after you had heavy meal especially with non-veg. While western meals [ like burger and pizza]  are always come with carbonated drink like coke, Pepsi, 7 up, south Indian meals always serve with this homemade soup which is named as rasam to increase digestion.

If you have tasted rasam in restaurant or hotel they might taste different because they use masala powders. But this version is from my mom which is authentic home style basic rasam made with fresh blend of spices.

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Ingredients:

Oil- 1 Tbsp

Asefotedia – 1/8 tsp

Mustard seeds – ½ tsp

Curry leaves – 3 sprigs

Red chilli – 2

Green chilli – 1

Pearl Onion[shallots] -  3

Garlic – 5 pods

Cumin – 1 tsp

Pepper corns – ½ tsp

Tamarind – ½ lemon size

Tomato -2

Salt to taste –

Coriander leaves – 3 tbsp chopped

Preparation

Soak Tamarind in water for 15 minutes.

Using mortar pestle or blender, grind garlic, cumin and pepper corns along with 1 sprig of curry leaves.

Don’t make them into fine paste. Blend or crush  them coarsely.

Squeeze out juice from tamarind using hand and filter any fibre or skin using strainer.

To this extracted tamarind juice, add tomatoes which are ripe well.

 Make sure your tomatoes are ripen well that makes rasam more tasty.

You don’t have to chop or cut tomatoes. Use your hand to mash well. [ U may watch video for better understanding.

Add 200 ml of water to tamarind and tomato juice and keep it ready.

Method:

Switch on flame and place kadai.

Add oil. Once it is hot add hing and mustard seeds.

Once it is crackle, add red chilli, green chilli, and curry leaves along with onion.

Saute for few seconds and add the masala paste we made with garlic and cumin.

Once you have added the paste, increase your flame to high and start frying it till you get nice smokey flavor.

Take care not to burn but you should fry till you get nice aroma.

At that point of time you will see garlic and cumin has become light crisp.

Add prepared tamarind and tomato juice into it.

Add ¼ cup water and add salt to taste.

Mix well and allow to cook for 7-8 minutes.

Usually we don’t boil rasam for long time. So once you see the rasam started to boil at sides of the  kadai or pan, switch of the flame and garnish with lot of fresly chopped coriander leaves.

Serve it hot with rice and enjoy as it is like soup.

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Deepa Suresh 

Deeps Kitchen. 

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