Rasam(My style) | Tomato Rasam | Sadya Menu

Rasam is one of the simplest,quickest curry in a South Indian meal without which the meals/sadya is incomplete.This is so simple to prepare that any beginner can make with a very few ingredients,yet tastes delicious.One of my first learnt curries after marriage and by now you know the reason.I think most of us would agree to that.A glass of rasam after a heavy meal is perfect to digest food easily.My better half loves to drink rasam rather than as a curry,I love rasam with khichadi and pappad or steamed rice,rasam and fish fry.I love these combinations the best to enjoy rasam.You may be having a different set too to devour rasam,anyways lets get started to my style of preparing this rasam.

Ingredients
tomato 1 large chopped
*garlic clove 2 crushed with skin
*homemade rasam powder 1.5 tbsp
cilantro chopped 2tbsp
tamarind 1 goose berry size soaked
water 3-4 cups
salt to taste
oil 1tbsp

to temper
mustard seeds 1/2 tsp
red dry chilli 2-3 broken
curry leaves a sprig
oil 1tbsp

Method

• Heat a pan and add oil.Add in chopped tomatoes,saute until mashed lightly.Add in the water and bring to a boil with rasam powder,salt and squeezed tamarind pulp.When it is rolling boil and froth appears at the surface,add the crushed garlic,boil for a minute and then,switch off flame.
• Add in chopped cilantro and leave covered for 15 mins.
• In another pan,heat oil for tempering.Add mustard seeds,splutter and then add in red dry chillies and curry leaves.Pour this over boiled rasam.
• Leave for another 5 minutes and then serve warm with steamed rice or moongdal khichadi.

Servings~ 3-4 cups of rasam

NOTES

* Don't over boil rasam,it doesn't taste good.

* Always wait for the solid contents to settle down before serving,tastes best.

* A perfect rasam is a true blend of all flavors,so adjust accordingly.

* Adding garlic adds flavor but you can omit if you wish to.

* You can even add cumin seeds(1/4 tsp) while tempering too though rasam powder has cumin in it.

* You can use ghee for tempering instead of oil too.

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