A SouthIndian meals would be incomplete without this rasam. The recipe mentioned here is without rasam powder. Its the plain rasam recipe. I often make this recipe at home and its loved by all. It can be taken as it is when we have cold or cough or some digestive problems.
Tamarind – 1 small lemon size ball
Tomato – 4 (medium sized)
Coriander leaves – 2 tbsp (chopped)
Whole black pepper – 1 tbsp
Cumin seeds – 1 tbsp
Garlic cloves – 6 to 7 nos
Green chilli – 1
Turmeric powder – 1tsp
Curry leaves – 2 sprigs
Mustard seeds & Split urad dhal – 1 tbsp (both mixed)
Fenugreek seeds (Methi seeds) – 1 tsp
Dry red chilli- 1 no
Asafoetida – 1 tsp
Oil – 1 tbsp
Salt – to taste
Water – 3 cups
- Soak the tamarind in ½ cup warm water for 20 to 30 mins.
- Squeeze the pulp from tamarind and keep aside.
- Squeeze the tomatoes using your hand or a mixer jar and keep this also aside.
- In a mixer jar or a coffee grinder, add whole black pepper, cumin seeds, curry leaves, green chilli, garlic cloves and turmeric powder. ( Reserve 4 or 5 curry leaves for tempering)
- Crush all the above ingredients (mentioned in point no.4) to a coarse mixture.
- Now, In a bowl add the tamarind pulp, tomato pulp, coarsely powdered mixture, salt and water. Mix them well and keep the rasam mixture aside.
- Now just taste and check for salt and sourness.
- In a kadai, heat the oil. Add the mustard seeds, split urad dhal. After mustard seeds splutter , the add the methi seeds, red chilli, asafoetida powder and curry leaves.
- Fry all these ingredients for a minute. Now pour the Rasam mixture in to the kadai.
- Once the rasam starts to boil, switch of the flame.
- Add 2 tbsp of coriander leaves for garnish
- Now plain rasam recipe is ready to be served with steamed rice or as a soup.
- Donot allow the rasam to boil too much as It will give a bitter taste to rasam and will spoil it.
- Choose tomatoes that are pulpy so that it can be easily made in to pulp using your hand. My mom usually makes tomato pulp by hand ( it gives a unique taste) . I make pulp both by mixer grinder or sometimes by hand.
- Sourness can be adjusted as per your wish. If you want a tangy rasam, add more tamarind. If mild, reduce it.