My grandmother, (late) Mrs. Lakshmi Suryanarayanan used to make this rasam for dinner during the rainy season and her children (read: my uncles and aunties) still vouch for its taste.
As this rasam does not have any powdered spices, and is made with whole spices, it is very easy to make.
Try to use coconut oil and whole asafoetida to get the authetic taste.
Ingredients:
Coriander seed / kothamalli / dhania - 1 tbsp
Split channa dal / kadala parippu - 1 tsp
Red chilli - 3 broken into pieces
Fenugreek seeds / uluva / methi - 1 tsp
Asafoetida powder / kayam- 1 tbsp or 1 small ball of asafoetida (fried and powdered)
Tamarind - gooseberry size
Oil - 1 tbsp
Mustard seeds / kadugu - 1 tsp
Curry leaf - 5
Salt
Turmeric powder - 1 tsp
Jaggery - 1 tbsp
Heat oil and splutter mustard.
Now add the coriander seed, channa dal, red chilli, fenugreek seed and fry till dal becomes red.
Add water. Then tamarind, salt, turmeric powder, curry leaf and asafoetida.
Boil on medium high flame for 5 minutes.
Add the jaggery and 2 cups of water.
Boil for a minute and serve hot.
Some people sieve this rasam and add spluttered mustard and curry leaf.
I prefer it the way my grandmom made it!
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