Day 3 of the blogging marathon with theme ‘Rasam”. My mom mostly adds dal and tomatoes to rasam, but we never called it by different names. It was always “rasam”. So it was interesting to research the various rasams for this marathon. This is one of the simplest rasams and is common in most households.
You can use any rasam powder you have on hand. I have not tried store bought ones, but I think that would work too. Again, preparing the rasam powder in bulk saves a lot of time when preparing rasam. Off to the recipe.
Small lime size tamarind (About 1/2 cup juice extracted)
Pinch of asafoetida
1 tbsp rasam powder (Adjust to taste)
1 tomato chopped
2 tbsp toor dal cooked (Thuvaram Paruppu)
Curry and coriander leaves for garnish
1/2 tsp oil
1/2 tsp mustard seeds
2 red chillies
Add about 2 cups of water to the tamarind water and add asafoetida.
Add rasam powder.
Bring to a boil.
Add cooked dal.
Simmer for a couple of minutes.
Turn the stove off and garnish with curry and coriander leaves.
Do the tadka. Heat 1/2 tsp of oil and splutter mustard seeds. Add red chillies.