Rasam is a cold weather favorite, tastes heavenly as well as warms the body and the taste buds. I always look forward to drinking rasam even though I prepare it almost every other day, well, at least 4 days a week. To me, its the best part of the meal. Yes, you read right. My meal would be incomplete without rasam. Even more so, today, since we had a cold, breezy and rainy morning. The aroma of tempered spices is enticing to say the least and as it sizzles its way into the boiling spiced broth, it gives a totally different flavor dimension to the rasam. Fresh coriander leaves improve and enhance the flavor.
Ripe tomato - 3-4
Tamarind - 1/2 lemon size
Salt - as per taste
Rasam powder - 2 tsp
For seasoning -
Oil - 1 tbsp
Curry leaves - 1 string
Coriander leaves chopped - 1 tbsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic pods - 1 or 2 pounded
Dry chili - 1 or 2
Chop into big chunks and boil the tomatoes and tamrind by adding 1 cup of water. You can also steam them in microwave with out adding any water for about 4-5 minutes.
Allow it to cool down and squeeze the mixture and remove the unwanted tamarind pulp. It's up to you, if you want to keep the tomato skin, you can keep it, if not you can remove it. Add about 2 cups of water and keep it aside.
Heat a deep sauce pan, and add oil to it.
When the oil is warm enough, add crushed garlic pods, dry chili and then mustard, cumin and curry leaves.
When the garlic gets slightly roasted, pour the tomato mixture.
Add salt, rasam powder and bring it to boil.
Just before removing from the fire add chopped coriander.
Serve it with rice.
Rasam annam with omlette