The aroma of this rasam is so tantalizing that even a person who is not hungry would not mind eating or sipping this rasam. It is a great drink as is too!
The advantages of this rasam are:
- no lentils, hence no pressure cooking the lentils before hand,
- simple ingredients that are available in the kitchen pantry ,
- no grinding & no standing near the stove sweating all the time :)
I learnt this recipe during my Singapore days from a Malayali friend. This post was in draft for almost 2 years!! Was never happy with the pictures clicked previously & did not publish it.
Preparation Time: 5-7 mins
Cooking Time: 20 minsIngredients:
(Serves 4, makes around a liter of rasam!)For the rasam:Tomato: 2 nosShallots/Sambar onion: 1 no or 1 tbsp finely chopped sweet onionGreen chilli: 2 nosCurry leaves: 4-6 nosWater: 4.5 cupsTamarind paste: 1 tsp (thick tamarind extract)Turmeric powder: a pinch Chilli powder: 1/2 tspDhania powder/Coriander powder: 1/2 tspCrushed pepper: 1/2 tsp (actual recipe calls for 2 tsp, adjust according to your family needs)Crushed garlic: 1 tsp Coconut oil: 1 tspMustard seeds: 1/2 tspCumin seeds: 1/2 tspSalt: According to taste
For tempering:Coconut oil or Ghee/Clarified butter: 1.5 tsp (use any oil of your choice)Cumin seeds: 1/2 tspCurry leaves: 4-5 nosSliced garlic: 2 tspDry red chilli: 1 no
Method:Dice the tomatoes & finely chop the shallots/sambar onion.Heat oil in a sauce pan. When oil is hot, throw in mustard seeds & cumin seeds.When seeds turn golden brown, add the finely chopped onion & curry leaves.Saute till the onions are translucent.
Add the tomatoes & chopped green chillies. Saute.
Then pour in the water, tamarind paste, crushed garlic, turmeric powder, red chilli powder, dhania powder, crushed pepper, salt & curry leaves.
Reduce the heat to medium & let it boil. Stir in once a while. The flavors will be infused in the water & the aroma will fill your kitchen. Let it boil for 15-20 mins on a medium-low heat. Turn off the heat.Prepare the tempering.Heat oil in a small pan. When oil is hot, add the cumin seeds. When seeds turn golden brown, add the garlic & allow the garlic to turn golden brown. Finally throw in the curry leaves & broken dry chilli.
Pour the tempering over the boiling rasam & cover the rasam with a lid.Serve the hot rasam with rice or as a drink!