Rasam

 Rasam by Roopa Padmanabhan

Rasam powder is normally ground and kept for 2 weeks or so. Rasam tastes better with fresh masala.

Ready- made masala is available in the market .

Ingredients

1. Toor  Dal – 1/2 Cup,  cooked
2. Tamarind Juice – 1 Cup
3. Tomato Puree – 1 Cup
4. Rasam Powder – 3 Teaspoons
5. Heeng – ¼ Teaspoon
6. Mustard and Jeera – 1 Teaspoon
7. Salt – To taste.
8. Desi Ghee – 1 Teaspoon
9. Karipattha – 5 leaves
10. Hari Dhania – 1 Tablespoon,chopped

Rasam Powder

1. Toor Dal – 2 Tablespoons
2. Dhania Seeds (Whole) – 4Tablespoons
3. Kali Mirch – 1Tablespoon
4. Jeera Seeds – 3/4 Tablespoon
5. Mustard Seeds – a pinch

Dry roast  all the ingredients together and grind coarsely.

Method

Mix the tomato puree, tamarind juice, salt, heeng, rasam powder and boil till the raw smell goes .

Add cooked dal with 1 cup of water and  boil for 2-3 minutes.

To temper, heat a spoon of desi ghee. Add the  jeera and  mustard seeds ,then quickly mix in the rasam.

Add the karipattha and  chopped dhania .