A fairly simple recipe for Rasam.. sans any off-the-shelf rasam powder!
Courtesy: Vijaya
Ingredients:
Rai (mustard seeds), Uluva/Methi (fenugreek seeds), Red chillies
Tomatoes, Ginger, Garlic, Jeera (cumin seeds)
Tamarind
Hing (asafoetida), Black pepper powder
Grind the tomatoes, ginger, garlic and jeera to a paste. Add just a little hot-water to the tamarind and 'mush' it with your hands, to effectively get tamarind paste/water. Add this to the ground tomatoes.
Vaghar (saute) in oil the rai, methi, and broken red chillies (and optionally, curry leaves). Add the tomato-tamarind paste to this, and bring to a boil.
Add the hing and black pepper powder. Optionally add fresh-cut dhaniya (corriander/cilantro) leaves.
Variations:
-- The recipe as above is a good drinking-consistency, perfect for cold winter evenings!
-- If you prefer to have it with rice, to give it a little body, you can cut about 1/3 of the tomatoes and grind the rest.
-- To thicken the consistency, and add to your proteins, add boiled tuvar daal to the recipe above (add it to the saute mix, before bringing to a boil).
