Ingredients:
For the Rasam Base:
1 small lemon (juice extracted)
1 medium-sized tomato, chopped
1 tablespoon tamarind pulp or a small piece of tamarind (about the size of a small lime)
2 cups water
Some Fresh coriander leaves, finely chopped
For the Rasam Powder (Spice Blend):
1 tablespoon toor dal (split pigeon peas)
1 tablespoon chana dal (split chickpeas)
1 teaspoon cumin seeds
1 teaspoon black peppercorns
4-5 dried red chilies (adjust to your spice preference)
1/2 teaspoon fenugreek seeds
A pinch of asafoetida (hing)
For the Tempering:
1 tablespoon ghee or vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1-2 dried red chilies, broken into pieces
A few curry leaves
A pinch of asafoetida (hing)
Salt to taste
Instructions:
Prepare the Rasam Powder:
Dry roast the toor dal, chana dal, cumin seeds, black peppercorns, dried red chilies, and fenugreek seeds in a pan over medium heat until they turn aromatic and lightly browned.
Leave the roasted spices cool down and then grind them into a fine powder. Set the rasam powder aside.
Prepare the Tamarind Water:
In a bowl, soak the tamarind pulp or tamarind piece in 1 cup of warm water for about 10 minutes.
Use your fingers to extract the tamarind juice, then strain it to remove any seeds or fibers.
Prepare the Rasam Base:
In a pot, add the chopped tomatoes, tamarind water, and another cup of water. Bring it to a boil and let the tomatoes cook until they become soft and mushy.
Now, add the freshly prepared rasam powder and salt to the boiling tomato mixture. Mix well and let it simmer for a few more minutes.
Add Lemon Juice and Coriander Leaves:
Once the rasam base is well-cooked and has a harmonious blend of flavors, turn off the heat.
Squeeze the juice from the small lemon into the rasam and mix it well.
Finally, add the finely chopped coriander leaves to the rasam and stir.
Prepare the Tempering:
In a separate small pan, heat ghee or vegetable oil over medium heat.
Add mustard seeds and let them splutter. Then, add cumin seeds, dried red chilies, curry leaves, and a pinch of asafoetida (hing). Sauté for a few seconds until the spices release their aroma.
Add the Tempering to the Rasam:
Pour the prepared tempering over the rasam and give it a gentle stir to incorporate the flavors.
