Rasam

Ingredients

• Tomato – 1 large or 3 small, blanched and pureed.
• Toor dal – 1/4 cup
• Turmeric powder
• Water – 3 cups
• Rasam powder – 21/2 tsp, store bought or can be made in advance and stored (instructions at the bottom of the recipe).
• Jaggery powder – 1tsp.
• Salt – to taste
• Asafoetida – a pinch
• Cumin seeds – 1 tsp
• Curry leaves – 1 sprig, finely chopped.
• Dry red chilie – 2
• Cilantro 5 sprigs, finely chopped.
• Ghee – 2 tsp

Method

• Put  toor dal, water, turmeric and 1 tsp. ghee into a pressure cooker, cook  the toor dal too a mushy consistency.
• Let the content in the pressure cooker and then blend.
• In a large pan heat ghee to low, add asafoetida cook until you get an aroma.
• Add cumin seeds let crackle then add curry leaves and dry red chilie.
• Add tomato puree, cook until it turns light pink.
• Add rasam powder, jaggery and salt, cook for 10 minutes.
• Add the blended toor dal and cook till it boils.
• Turn off heat and added cilantro.

Serve with rice or as a soup.  Hot rasam is good for a nice rainy day meal or when you have a cold.

Rasam Powder

Ingredients

• Coriander  seeds – 2tsp
• Cumin seeds – 1 tsp
• Pepper – 10 corns
• Fenugreek seeds-  1/4 of a small tsp
• Asafoetida – a pinch
• Bydagi dry red chilies or any dry red chillie – 5 (https://en.wikipedia.org/wiki/Byadagi_chilli)

Method

• Dry roast the above ingredients and powder it finely.
• Store in a jar and use when needed.

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