Name: Rasam recipe by Amrita Iyer at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: A lemon sized ball of Tamarind/2 tbsp tamarind paste; 2 Tomatoes – chopped finely; 2 tsp Rasam Powder/Rasam Podi (see tips for recipe link); 1 tsp turmeric powder; 2 tsp salt; 3 tsp Jaggery/brown sugar/white sugar; 1 tsp Asafoetida (Heeng); 4 tbsp Tur Dal – boiled and mashed; 1 tsp pepper powder (kalimirch); 1 tsp Cumin Powder(jeera); 2 tbsp Coriander Leaves – finely chopped; 7 – 8 Curry Leaves – finely chopped; For Tempering :; 1 tbsp ghee; 1 tsp mustard seeds (rai); 1 tsp Asafoetida; 1 – 2 dried red chillies

ABOUT Rasam RECIPE

I have posted the recipe of Rasam Powder or Rasam Podi in a previous post and am providing the link as well!.Now I am posting about the real thing itself.I am going to post the wonderful Rasam recipe which has been requested multiple times and which I am going to share.I had a great grandma in Tirupur,Tamil Nadu whose Rasam was an epic in itself and everyone who had it swore by its taste.

Ingredients Serving: 6

A lemon sized ball of Tamarind/2 tbsp tamarind paste
2 Tomatoes – chopped finely
2 tsp Rasam Powder/Rasam Podi (see tips for recipe link)
1 tsp turmeric powder
2 tsp salt
3 tsp Jaggery/brown sugar/white sugar
1 tsp Asafoetida (Heeng)
4 tbsp Tur Dal – boiled and mashed
1 tsp pepper powder (kalimirch)
1 tsp Cumin Powder(jeera)
2 tbsp Coriander Leaves – finely chopped
7 – 8 Curry Leaves – finely chopped
For Tempering :
1 tbsp ghee
1 tsp mustard seeds (rai)
1 tsp Asafoetida
1 – 2 dried red chillies

Instructions

Soak tamarind in 3 cups water for 15 – 20 minutes and squeeze to get approx 2 cups of Tamarind water.Strain through a tea strainer into a saucepan or cooking pot and add the chopped Tomatoes.
Add salt,turmeric powder,1 tsp asafoetida,Rasam Powder and jaggery and put it on medium heat.Let it come to a boil.
Add the mashed dal and mix well.Boil for a further 10 minutes on low heat and add the pepper and cumin powders.
Now add the finely chopped coriander and curry leaves and let it boil for 5 minutes.If it turns a little concentrated then add 1/4 cup water to it (only if it turns concentrated).It neither be too thick or too watery.
The tempering : Heat ghee and add the mustard seeds,dried red chillies and Asafoetida.When the mustard seeds crackle add the tempering to the Rasam .Cover the pot and let it absorb the flavours for 10 minutes.
Serve with plain rice and papad or just by itself as a healing soup!

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