Ingredients
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1 tbsp oil
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1/4 tspn Mustard seeds
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10 - 12 pods garlicChoose smaller size
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Few curry leaves
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3 - 4 Whole red chilli
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1/4 tspn turmeric powder
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1/4 tspn asafoetida
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4 cups Strained Tomato juice
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Few coriander leaves
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For adjusting the sour flavour water
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1/2 tspn Black pepper powder
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1/4 tspn Jeera powder
Directions
A tomato soup that can be had with rice—a South Indian delicacy
Rasam is nothing but a soup that is usually served with rice or had after you have finished your meal. There’s a big story behind this rasam that originated during the British era. So rasam is very popular and is an age-old proven remedy dish discovered by our ancestors. There are many different types of rasam, tomato being my all-time favorite.
It is so damn easy that you can prepare in no time and has very few ingredients.
Method:
Firstly, in a blender jar, you have to prepare plain tomato juice. Just cut them all and grind them to a very thin consistency. Strain it and set aside. In a chatty hot oil, add mustard seeds to spatter, followed with garlic pods. Garlic pods should be smaller in size and kept whole. curry leaves, whole red chili, turmeric powder and asafoetida. Add crushed pepper and jeera powder after the first boil.
One of the most important things to note while making rasam is to not burn a single ingredient. Else you will taste a bitter rasam. Just keep the flame low until your entire cooking process. Time to add the strained tomato juice. Check for salt, and the raw smell of tomato rasam needs to be gone. Garnish with chopped coriander leaves and bring it to a good rolling boil. Check for taste; if the raw smell of tomato has gone, you can transfer it to a serving bowl.
That’s it. Simple, authentic and satisfying recipe. Goes well with white rice and stir-fried okra. You can check out my okra recipe suitable to have with rice here.
Have a nice day!
