📝 Ingredients:
For Rasam:
- Ripe tomatoes – 3 large (chopped or crushed)
- Tamarind – lemon-sized ball (soaked in warm water)
- Garlic – 5 cloves (lightly crushed)
- Green chili – 1 (slit)
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Jaggery – 1 tsp (optional)
- Salt – to taste
- Water – 3 to 4 cups
- Coriander leaves – a handful (chopped)
To Grind (Rasam Powder):
- Coriander seeds – 1½ tsp
- Cumin seeds – 1 tsp
- Black pepper – ½ tsp
- Dry red chilies – 2
Dry roast these ingredients lightly and grind to a coarse powder.
For Tempering:
- Ghee – 1 tsp (or use gingelly oil)
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Hing – a pinch
- Curry leaves – 1 sprig
- Dry red chili – 1 (broken)
🔪 Method:
- Boil Tomatoes:
- In a pot, boil chopped tomatoes with 2 cups of water until soft.
- Mash well or use a strainer to extract juice and pulp. Discard skin and seeds if you prefer a smooth rasam.
- Add Tamarind:
- Add tamarind extract, turmeric, red chili powder, salt, green chili, crushed garlic, jaggery (if using), and the freshly ground rasam powder.
- Add water to adjust consistency. Simmer for 10–12 minutes till it froths.
- Tempering:
- In a small kadai, heat ghee. Add mustard, cumin, hing, curry leaves, and red chili.
- Pour this sizzling tempering into the rasam. Mix well.
- Finish:
- Turn off heat, sprinkle chopped coriander leaves.
- Cover for 5 minutes to let the flavors infuse.
🍽 Serving Suggestion:
Serve hot with steamed rice and papad, or enjoy as a spicy soup. Pairs well with Andhra-style dry curries or fryums.
