Rasam

Rasam is a spicy and healthy soup of South Indian origin.  It is normally added to the rice or sometimes just had as a soup. There are different varieties of rasam. The one I am presenting here is the one I learnt from my maid in Chennai.

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients: 

Tomatoes - 3

Shallots - 6 or 7 (you can use one small onion instead)

Coriander roots - 6-7 with 2'' long stalks

Curry leaves - 8-10 with tender stalks

Cumin seeds - 1/2 tsp

Mustard seeds - 1 tsp

Pepper corns - 8-10

Red chillies - 3, broken

Turmeric powder - 1 tsp

Tamarind - marble size

Curry leaves - 1 sprig

Coriander leaves - 1 tbsp, chopped, for garnishing

Oil - 2 tbsp

Salt - to taste

Method:

1. Cut the tomatoes. Wash the coriander roots and curry leaf stalks well.

2. Soak tamarind in half a cup of water.

3. Blend together the cut tomatoes, shallots, garlic, cumin seeds, pepper corns, curry leaf stalks and coriander roots to a smooth paste. Keep aside.

4. In a kadai, heat oil. Add the mustard seeds and when they start to splutter, add the broken red chillies and curry leaves.

5. Now add the ground masala. Saute well. Add turmeric and saute for 3-4 minutes.

6. Add the tamarind water. You can adjust the consistency by adding water. Add salt.  Let the liquid bubble for 5-6 minutes. Take it off the heat.

7 Garnish with coriander leaves. Serve hot with rice.