Rasam means juice in Tamil. In South Indian cuisine rasam is thin soup made with tamarind, tomatoes and other spices. It can be served for lunch with white rice and dal.

Total preparation time: 25 minutes

Ingredients

1. Tamarind – 1/4 cup(a small gooseberry size)
2. Tomato – 1
3. Coriander leaves – few
4. Salt – 1 teaspoon (as needed)

Sauté

1. Jeera – 1/2 teaspoon
2. Red chili-1
3. Fenugreek-1/4teaspoon
4. Curry leaves – 1 sprig
5. Asafoetida – 1 sprig

Grind

1. Jeera – 2 teaspoon
2. Black pepper – 1 and 1/2 teaspoon
3. Chana dal – 1 teaspoon
4. Garlic – 3
5. coriander – 1 sprig
6. whole red chili -3

Preparation method

1. Wash and soak tamarind in warm water for 10-15 minutes and extract the tamarind juice for 2 cups. ( toor dal broth can be added with these tamarind extract)
2. Grind Coarsely in a mixie/blender dry roasted jeera, black pepper, chana dal, garlic, coriander leaves and whole red chili with salt add little water.
3. Medium heat a pan. Pour oil saute jeera, fenugreek after it splutters add asafoetida, red chili, and curry leaves.
4. pour the ground powder from mixie to the pan. after it starts boiling add the tamarind extract. adjust the water and salt as needed.
5. When the rasam starts boiling for a minute switch off the flame.
6. Garnish it with coriander leaves.