Instant Rasam - without Rasam Powder or Grinding
Ingredients:
For Rasam:
1. Tomato / Thakkali - 1 medium
2. Cumin Powder / Jeeragam - 1 tablespoon
3. Pepper Powder / Milagu - 1 tablespoon
4. Garlic / Poondu - 3 to 5 pods
5. Green Chilli / Pachai Milagai - 1 small
6. Curry Leaves / Karuvepilai
7. Coriander Leaves / kothamalli illai
8. Asafoetida / Perungayam - A pinch
9. Tamarind - lemon sized ball
For Tempering:
1. Oil - 2 tablespoons
2. Mustard Seeds / Kadugu - 1/4 tablespoon
3. Cumin seeds / Jeeragam - 1/2 tablespoon
4. Curry Leaves - Few (Optional)
1. Soak the tamarind in water and extract the pulp. Keep it aside.
2. In a pan, mix all the ingredients given under for rasam and mix it well. Tomates and garlic should be crushed and added. Check for salt, tanginess and adjust the water.
2. Heat the pan with the mixture on low flame for 15 mins and let it cook completely.
3. In a small pan add oil and heat it on low flame. Addin mustard, jeera, and let it splutter.
4. Add the tadka to the rasam and mix it well.
5. Switch it off and garnish it with chopped coriander leaves.
As it is very mild in spice, it is well suitable for small kids to drink and have it along with rice.
This is the no.1 dish in south India during the rainy season. It tastes heavenly when it is served hot with smashed rice with a hint of ghee on it. It has the power to reduce sore throat and soothes. This goes well with side dishes like Potato Fry, Ladies finger fry, Any kootu varieties, Papads, Paruppu Thovaiyal, etc.
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