Rasam रसम

Name: Rasam रसम
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: South Indian
Ingredients: Tomato

Prep Time: 10 minutes Cook Time: 25 minutes

Total Time 35 minutes

Servings: 2

4 medium Tomatoes – cut in big cubes (टमाटर)

1 sprig Curry Leaves – chopped (कड़ी पत्ता)

3 tbsp Coriander Leaves with stems – chopped (धनिया के पत्ते और डंठल)

4-5 cloves Garlic – chopped (लहसुन)

1 tbsp freshly ground Black Peppercorns (ताज़े पिसे हुए काली मिर्च के दाने)

¼ tsp roasted Cumin Powder (भुना जीरा पाउडर)

Salt to taste (नमक स्वादानुसार)

2 cups Water (पानी)

2 tbsp Tamarind Pulp (इमली का गूदा)

1 cup Dal Water (दाल का पानी)

2 tbsp Coriander Leaves – chopped (धनिया पत्ता)

For Tempering

1 tbsp Ghee (घी)

1 tsp Mustard Seeds (सरसों के बीज)

1 sprig Curry Leaves (कड़ी पत्ता)

¼ tsp Fenugreek Seeds (मेथी के दाने)

2 dry Red chillies – broken in half (सूखी लाल मिर्च)

For Rasam Masala

1 cup Coriander Seeds (धनिया के दाने)

1 tsp Black Peppercorns (काली मिर्च के दाने)

1 tsp Cumin Seeds (जीरा)

¼ cup Urad Dal (उड़द दाल)

¼ cup Chana Dal (चना दाल)

10-12 Dry Red Chillies (सूखी लाल मिर्च)

¼ tsp Fenugreek Seeds (मेथी के दाने)

In a bowl add tomatoes, curry leaves, coriander leaves, garlic, black pepper powder, roasted cumin powder, salt and crush all of this with your hands as much as you can.
Now add water and pour it in a pot and cook this until the tomatoes are soft.
After that add tamarind pulp, dal water and mix everything properly and let it simmer for 2-3 minutes.
Meanwhile in a pan heat ghee and add mustard seeds, curry leaves, fenugreek seeds, dry red chillies and add this to the rasam, mix and boil for a minute and switch off the flames and garnish with coriander leaves. Serve hot.

For Rasam Powder