Rasam

Rasam Rice is one of my favorite South Indian cuisine.
Rasam means juice in Tamil or Telgu. It can mean any juice, but in South Indian cuisine Rasam is a thin soup made with tamarind, tomatoes and some spices. It is good to have when its a cold weather. 
Rasam can be refrigerated and stored for 2-3 days. 
The recipe I am sharing is without Rasam Powder. We usually get Rasam powders readily available in markets but if you don't have powder available at your home so you can make it easily by following the recipe I am sharing with you all.

Rasam

Ingredients

• 3 ripe tomatoes
• 10-12 black pepper corns
• 1 inch ginger
• 4-5 garlic cloves
• 1 cup tamarind juice
• 5-6 curry leaves
• 1 tsp cumin powder
• 1 cup cooked lentils (toor dal)
• 1 tsp mustard seeds
• Half tsp kasmiri red chili powder
• Half tsp turmeric powder
• 1-2 pinches of asafoetida
• salt as per taste
• 3 cups of water
• 2 tsp oil
• Salt as per taste

Recipe

Roughly chop tomatoes, ginger, garlic and black pepper corns and grind them to a smooth paste.

Heat oil in a pan and add mustard seeds to it. Let the seeds crackle and add curry leaves and grounded tomato paste to it and cook well. Add kashmiri red chili powder to it. Now add cooked dal and half of the tamarind pulp to it and mix well. Add salt as per taste and add water. Now let the rasam boil nicely. Add cumin powder to it. boil for 2-3 minutes more. 

Serve hot with steamed rice. Garnish with coriander leaves.