This rasam has the predominant flovour of Cumin and pepper.This rasam is devoid of any dal, hence it is easy on digestion too. This is mandatory in most Tamil homes when you are down with fever/cold.They say having a glass of this hot rasam will relieve you of any body pain. Definitely soothes your taste bud when you have a severe cold.
Tamarind marble sized
Curry leaves few
Asafoetida 1/4 tsp
FOR RASAM POWDER
Tuvar dal/ Red gram dal 2 tsp
Red chilli 2
Pepper 1 tsp
Cumin 1 tsp
Oil 1 tsp
Curry leaves fw
Salt to taste
Ghee/ Oil 2tsp
Mustard seeds 1 tsp
Cumin Seeds 1tsp
Soak the tamarind in luke warm water for 15-20 minutes.
Squeeze it well and get the extract. If need be add more water to get the remaining extract. Add water to this to make 2-3 cups of thin tamarind juice. Keep it aside
Heat oil in a pan and roast the dal, pepper, chillies, cumin seeds till the dhal turns light brown in colour. Now add the curry leaves and roast for 1 minute in medium lame. Switch of the fire and let it cool.Powder it coarsely and keep aside
Now transfer the tamarind juice to a small pan and boil it till the raw smell of the tamarind goes away. Add salt and asafoetida to this and boil for 1 minute.
Now reduce the flame, add the above rasam powder and let it cook for another 2 minutes in a low flame. The trick is not to let this rasam mixture BOIl.It should just keep heating.Now add the curry leaves and switch of the fire.
Heat Ghee/Oil in a pan/kadai. Add mustard seeds and when it crackles add the cumin seeds and pour this hot mixture into the prepared rasam
Serve hot with rice and curry!!!!!
Blogging Marathon#13. Please do come with me to see the other marathoners recipes for the day