Rasam is a tangy, spiced, herby and soupy preparations from the South Indian cuisine. Rasam is a staple in many South Indian households and has a base of various herbs, spices, lentils, veggies/fruits and tamarind. My quick Rasam recipe is made without rasam powder and lentils (dal). This spiced, tangy, and sour rasam is sure to warm your palate and heal your cold if you have any.
Spices To Be Ground
Step 1: Heat Purti refined vegetable oil in a pan. Crackle the mustard seeds first.
Step 2: Add the curry leaves, red chilies & asafoetida and fry for some seconds until the red chilies deepen their color.
Step 3: Fry on a low flame so that the spices don’t burn.
Step 4: Than add the tomatoes and saute until the tomatoes soften.
Step 5: Then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
Step 6: Stir and then add the tamarind pulp. Add water and stir well. Season with salt.
Step 7: Just let the entire rasam come to a gentle simmer uncovered on low heat.
Step 8: Then switch off the fire and add chopped coriander leaves.
Step 9: Serve rasam hot as a soup or with steamed rice.
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