Ingredients
- Tamarind - 6 grams deseeded and without any discard
- Tomato - 135 grams
- Water - 2 + 1/2 cup
- Pepper cumin powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Coriander leave + curry leaves - few
- Turmeric powder - 2/8 tsp
- Salt - as required
To temper:
- Ghee- 8 grams
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Red chili - 2
Instructions
- Add tamarind, and tomato; mash it well with your hands
- Add warm water, turmeric powder, hing, coriander powder, and salt; mix well
- Add coriander leaves and curry leaves and cook the rasam for 12-15 minutes on low flame till raw smell goes off
- Add 1/2 cup of water, pepper cumin powder; mix well
- Cook till rasam turns frothy
- Add hing and chopped coriander leaves; mix well
- In a small pan add ghee, when the ghee is hot add mustard seeds and let it crackle. Add cumin seeds and red Chilli; mix well
- Add the tempering to the rasam
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Notes
- If tamarind has impurities, extract the tamarind extract and make rasam
- Tomato can be cut into pieces and added, but mushy tomatoes give nice taste to the rasam
- Add cumin pepper powder after the raw smell goes off. Since we don't add many spice powders for rasam it is better to add the powder towards the end to avoid the over-powering cumin smell
- Adjust the Chilli according to your taste
- For postpartum rasam avoid red chilli
- Garlic can be added while tempering
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!