Another one buried in my drafts. Rasam is common in any South Indian meal and is made fresh every day in most houses. Rasam powder is normally made in bulk to whip up rasam easily. My mom usually roasts and grinds cumin seeds, peppercorns and toor dal to make rasam powder and that was the only rasam I knew until I got married. Searching for recipes introduced me to a myriad of rasams and Mysore rasam was one of them. The aromatic spices in this rasam is sure to blow people away. You can have rasam with rice or as a soup.
I make sure there is rasam every day since K and my son both love it. My 3 yr old on the other hand is satisfied just by plain rice and normally throws a fit if there is some flavor in it. It is easy for me to persuade my son into eating something, but my daughter a big no no. Hoping someday she will appreciate the flavors in our food
Ingredients – For rasam
1 small lemon size tamarind
1 medium tomato
2 tbsp toor dal cooked and mashed
1/2 tsp mustard seeds
2 green chillies (optional)
Salt to taste
Ingredients – For masala
2 red chillies
2 tsp coriander seeds
1 tsp peppercorns
2 tsp channa dal
2 tsp toor dal
1 tsp cumin seeds (Do not roast)
Roast the ingredients under masala. Do not roast the cumin seeds.
Take in a blender and add cumin seeds.
Grind to a powder.
Extract juice from the tamarind and take in a pot. Add asafoetida and salt.
Bring to a boil. Add tomatoes. Let it boil for 5 minutes.
Add the ground masala.
Let it boil for 8 – 10 minutes.
Add the cooked toor dal. Mix well.
Garnish with curry and coriander leaves.
Season with mustard seeds and green chillies. (Green chillies are optional)
Comforting and tasty rasam ready.
Linking to Dish it Out – Tomatoes and Chilly hosted by Reva of Kaarasaaram.