Rasam

The next recipe from the lunch menu that I am putting up is rasam.  Rasam and rice is such a comforting dish.  Even if you do not have the time or do not wish to make a side dish you could have just rasam, rice and papadams.  Or one could just drink it.  So go ahead and do try this wonderful recipe. 

Serves: 4

Preparation time: 10 minutes  
Cooking time: 15 minutes

 INGREDIENTS:

Tomatoes	2 medium
Tamarind	Size of a lemon
Water	2 cups
Salt	1 tsp
Coriander leaves	2 tbsp chopped

To Grind:

Coriander seeds	1 tsp
Cumin seeds	½ tsp
Pepper	1 tsp
Methi seeds	¼ tsp
Curry leaves	5 leaves
Stems of coriander leaves	2-3

 To Temper:

Ghee	1 tsp
Cumin seeds	½ tsp
Asafoetida	¼ tsp
Curry leaves	5-6 leaves

 

METHOD:

1.     Wash and chop the tomatoes into small pieces.  Place them in a vessel and put 1½ cups of water and keep it on medium flame.

2.     Extract juice of tamarind by soaking it in ½ cup of water.

3.     Meanwhile, dry grind the items in a mixer. (from the table, given under to grind)

4.     Add the tamarind water to the tomatoes and let it come to a boil.

5.     In a small wok, add the ground masala and dry roast it.  Once you get a flavour from roasting add the masala to the tomato and tamarind water.  Let it boil for a minute.

6.     Temper the rasam with the ingredients given under the temper table.

7.     Garnish with coriander leaves and serve hot.  You can drink it as an appetizer or have it with rice.