Rasam (basic)

Every housewife has own way of making Rasam.

Rasam is thinned out sour curry with tomato and dal. It is served after Sambar in sadya and in many households, it can hold it's own and be the only curry served with a vegetable.
While Garloc is not used in the traditional Tamil Brahmin rasam, there are other versions of this recipe from Tamil Nadu and Kerala on this site.

My Athai (Mrs. Jayalakshmi Vaidyanathan) and my Aunt (Mrs. Seetha Anathakrishnan) make the best rasam. And my recipe is influenced by both.


Ingredients:
Tamarind puree - 2 tbsp (or) 1 inch ball,
Tomatoes - 2 medium

Salt - 1 1/2 tsp
Turmeric powder - 1 tsp
Rasam Powder - 1 1/2 tbsp
(Or Coriander powder - 1 tbsp + Chilly powder - 1 tsp + Asafoetida powder - 1/2 tsp + Pepper powder - 1/2 tsp + Jeera powder - 1/2 tsp)
Cooked tur dal -  2 tbsp
Sugar / jaggery - 1 tsp

Splutter:
Ghee (Clarified butter) - 3tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida powder - 1 pinch
Curry leaf - 3 no:s

Garnish:
Green chilli - 1, chopped
Coriander leaf / cilantro - 1 stalk, chopped
Tomato - 1 small, finely chopped

Method:
Heat 2 cups of water with the rasam powder, salt, turmeric powder and tomatoes.
Add the tamarind pulp (1 cup) once the tomatoes get cooked.
Simmer for about 5 minutes and add the tur dal mixed in 1 cup of water.
Add the sugar / jaggery. Stir well.
Do not Boil.
Once it gets frothy, turn off the flame.
Decorate with coriander leaf and finely chopped tomatoes.

Heat ghee and add mustard seeds to it. Once it splutters, add the rest of the ingredients. Add this to the rasam.

Serve hot.