Rasam with rice is very much a comfort food for me. I like many types of rasam and I always look forward to learn more varieties. I learnt this rasam from my sister Uma.

This is almost like pepper rasam ( a very therapeutic rasam), but varies in the quantity of spices used in making the rasam powder.

It’s very easy to make and absolutely divine.

All of us loved it at home. Hope you all would like it too:)

Ingredients

Tamarind- gooseberry sized

Tomatoes- 2 medium sized

Turmeric powder- 1/2 tsp

Grated jaggery – 1 tsp

Salt to taste

Ghee- 1 tsp

Mustard – 3/4th tsp

Jeera – 1/2 tsp

Fenugreek seeds ( methi) – 1/4th tsp

Asafoetida ( hing) – pinch

Slit green chillies- 2

Chopped coriander leaves- 1 tbsp

To make the rasam powder

Coriander seeds- 1 tbsp

Tuvar dal – 2 tsp

Pepper – 1 tsp

Jeera – 1/2 tsp

Red chillies – 4-5

Method

Soak tamarind in a cup of water for 15-20 mins. Squeeze well and take the extract.

Wash and cut the tomatoes into cubes.

Dry roast the ingredients mentioned for rasam powder till you a get a good aroma. Cool and grind to a powder.

Add the tamarind extract, tomatoes, turmeric powder, jaggery and salt to taste in a pan.

Let it boil well till the tomatoes become soft and the raw smell of tamarind goes away.

Mix the rasam powder in 2 cups of water and add the tamarind mixture. Mix well and check for the seasonings.

Let it just simmer. Do not boil after adding the rasam powder.

Heat ghee in a pan. Add mustard. When it starts spluttering add jeera, fenugreek seeds, green chillies and hing. Sauté for few seconds and then add to the rasam. Garnish with chopped coriander leaves.

Serve the rasam hot with steamed rice drizzled with little melted ghee. It can be served as a light soup too 🙂