Ingredients:
For the Rasam Base:
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
Take fresh coriander leaves, finely chopped
For the Black Pepper Spice Blend:
2 teaspoons black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon toor dal (split pigeon peas)
1 teaspoon chana dal (split chickpeas)
4-5 dried red chilies (adjust to your spice preference)
A pinch of asafoetida (hing)
For the Tempering:
1 tablespoon ghee or vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2-3 cloves of garlic, minced
A few curry leaves
A pinch of asafoetida (hing)
For Garnishing:
A few sprigs of fresh coriander leaves
Salt to taste
Instructions:
Prepare the Black Pepper Spice Blend:
Dry roast the black peppercorns, cumin seeds, coriander seeds, toor dal, chana dal, dried red chilies, and asafoetida in a pan over medium heat until they turn aromatic and lightly browned.
Now grind this mixture into a fine powder after they cool down. Set the black pepper spice blend 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 and 2 cups of water. Bring it to a boil and let the tomatoes cook until they become soft and mushy.
Add the Tamarind Water and Black Pepper Spice Blend:
Now, add the tamarind water and the freshly ground black pepper spice blend to the boiling tomato mixture. Mix well and let it simmer for a few more minutes.
Adjust the Consistency and Seasoning:
At this point, you can adjust the consistency of the rasam by adding more water if it’s too thick. Add salt to taste and continue to simmer for a few more minutes to allow the flavors to meld.
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, minced garlic, curry leaves, and a pinch of asafoetida (hing). Sauté for a few seconds until the spices release their aroma and the garlic turns golden.
Add the Tempering to the Rasam:
Pour the prepared tempering over the rasam and give it a gentle stir to incorporate the flavors.
Garnish and Serve:
Finally, add the finely chopped coriander leaves to the rasam, mix well, and turn off the heat.
