Rasam is a south Indian curry/soup made with tamarind and tomato as the main ingredients. It is usually watery and does not have a thick consistency. It is a great appetizer and is good for common cold and loss of appetite.
- 2-3 Tomatoes – finely chopped
- Tamarind – about gooseberry size
- 2 Garlic pods – chopped
- ½ teaspoon of sambhar/rasam powder
- Mustard seeds
- Hing/Asafetida powder
- Dry whole red chilies – broken into pieces
- Salt to taste
- Curry leaves
- Coriander leaves
- Drumsticks – if available
- Soak tamarind in water for half an hour. Then mash it and extract the tamarind juice. To hasten the process, one can soak it in warm water. Keep it aside.
- Heat a pan and add 1/2 tsp oil to it.
- When the oil heats up, put mustard seeds. When they start to crackle add the garlic, broken dry red chilies and curry leaves.
- Now, put the chopped tomatoes and stir till they become tender and the skin starts to separate.
- Add the tamarind pulp alongwith 2 cups of water, salt, sambhar/rasam masala.
- Add the peeled and cut drumsticks at this stage, if one has them.
- Boil it for 5-6 minutes on a slow flame. Garnish with coriander leaves.
- Serve it hot.
In case children and elderly find this rasam too tangy, one can add a little bit of jaggery or honey to control the sourness.
It can be served as a warm welcome drink to your guests in winters.