Spicy Hot Rasam
Ingredients
1 teaspoon Peppercorns.
1 teaspoon Cuminseeds.
1 lime sized ball of Tamarind or 1 teaspoon Tamarind paste.
1 medium Tomato finely chopped.
1/2 teaspoon Coriander seeds.
1/2 teaspoon Fennel seeds.
1/2 teaspoon Ginger powder.
1/2 teaspoon Garlic powder.
2 teaspoon Rasam powder.
2 cups of Toor dal
Coriander leaves for garnishing.
1/2 teaspoon Mustard seeds.
1/2 teaspoon Cumin seeds and 2 teaspoon ghee for tempering.
Method:
- Boil the dal and puree it.
- Grind all the dry ingredients.
- Soak the tamarind in two cups of hot water and puree.
- In a vessel take the tamarind puree add the dry ingredients powder, the ginger and garlic powder, the rasam powder, the finely cut tomato and salt to taste and allow to boil till the raw smell of the tamarind goes (approx 10 mnts).
- Then add the dal puree and add water if necessary till its of desired consistency.
- Heat a heavy bottomed vessel add the ghee and when it heats add the mustard and cumin seeds. When they splutter add them to the rasam.
- Boil the rasam once more till it froths add the finely chopped coriander leaves and remove.
This can be served hot as a soup or with rice and ghee. If more sourness is desired the juice of a lemon can be added in the end after removing from the fire.
To give a richer taste just before serving a teaspoon of ghee can be poured on
top of the hot rasam.
