Rasam normally forms the second course in a traditional south India
n menu. There are various way of preparing it. It is normally mixed with plain cooked rice and eaten with different side dish. It makes for a very good appetizer or soup also when taken all by itself. Rasam has many spices and is considered to be good for health. During winter season pepper rasam is common at my home. You can also add lentils to it if you don`t want it to be spicy.
Tamarind paste 1tps
Garlic 2 pods
Dry red pepper 1
Curry leaves 4-5
Salt to taste
Toor dhal 1tsp
Cumin seeds 1tsp
Pepper corns 1tsp
Grind whole pepper, toor dhal, and cumin seeds. Cut the tomatoes and make into a paste. Mash the garlic with a whisk.
Add 1 cup of water to the tomato paste and mix well. Add the tamarind paste, grinded items, garlic`s, a pinch of asaefoetida and salt. Cook them for about 10-15 mins. Don`t allow them to boil, turn off the heat once the form appears.
Meanwhile heat oil in a pan, add mustard seeds and cumin seeds. Let mustard and cumin seeds splutter, add the dry red pepper and curry leaves. Pour it over the tomatoes. Now add some cilantros for the aromatic rasam