1 to 2 tbsp oil
1/4 tsp mustard seeds optional
1/2 tbsp coriander seeds
1/2 tbsp cumin seeds
1/4 tsp peppercorn or more to taste
1/4 tsp asafoetida
1 to 2 dried red chillie
1/4 tsp turmeric
1 tbsp curry leaves
1/4 cup onion
2 tbsp garlic or to taste
1 tsp ginger grated
1/4 cup tomato
1 tbsp tamarind
3 to 4 cups water
1/2 tsp salt to taste
2 tbsp coriander leaves chopped
With a mortar and pestle crush the coriander seeds, cumin seeds and peppercorns and leave aside. Pulp the tamarind using some water and leave aside.
Heat oil if using mustard seeds add and then add the crushed seeds, asafoetida, dried red chillie broken into two, turmeric, curry leaves, onion, garlic, ginger then tomatoes with the salt. Saute a little then add tamarind and water. Let it boil and simmer in medium high heat for about 10 minutes till the water is reduced a little and soup water is flavoured and the ingredients are soft. Add the coriander leaves in the end and serve hot. It can be strained and served if you prefer a clear soup and not to have the whole spice seeds while drinking.
Can drink this on its own or with rice, usually rasam is served as a starter when serving rice and curries.
For a variation add 2 tbsp of cooked dal I use mysoor dal cooked till it is soft with water, turmeric and salt and add it to the rasam this gives a creamy texture.
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Rasam goes to fast food not fat food at Vardhini's kitchen, cooking concept appetizers, monsoon medley, flavours of south India, souper sunday and MLLA event # 38 hosted at Write food.