Serving:4 |Type: Soup
Ingredients:
| Tomato | -1 (Diced) |
| Turmeric | -¼tsp |
| Tamarind | -small lemon size |
| Water | -3 cups |
| Salt | -to taste |
| Coriander Leaves | -1tbsp |
| Green chili | -1 |
For Grinding:
| Kollu (roast) | -Hand full |
| Black Pepper | -1 ½ tbsp. |
| Cumin | -1tsp |
| Red chili | -2 |
| Garlic(optional) | -2 |
| Curry Leaves | -few |
Seasoning:
| Oil | -2tsp |
| Mustard | -½tsp |
| Red Chili | -1 |
| Asafotida | -¼tsp |
Method:
- Soak the tamarind in ½ a cup of water take out the juice and keep it aside.
- Take a pan dry roast the kollu without burning. It will take 4 to 5 minutes on low flame.
- Then add the grinding ingredients with roasted kollu in a mixie and grind it into a coarse powder and keep it aside.
- Take a pan heat with oil add seasonings fry without burning.
- Now add tomato, green chili sauté for a minute then add the ground powder mix it well for 30 seconds.
- Then add tamarind juice, turmeric powder and coriander leaves and water.
- Boil on high heat and turn off the stove when it foams on the top. Finish off by adding salt.
- Serve hot with white rice. This rasam is is very spicy but you can reduce the pepper if you want.
Note:
- This rasam is very good for cold, cough and fever.
- You can add ½tsp pepper and cumin powder fry with little ghee add on top of the rasam for extra taste.
- If you want you can add 1tsp of sugar or jaggery to minimize the spiciness.
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