Indian

Rasam – not all of them are created equal. This one is a specialty of my Mom who used to make it whenever i get cold/fever during my childhood days (well, even now). There is so much medicinal value in it which is useful during the winter/cold season and helps immunity. From Toddler to Elderly, it just works to cure cold.

SERVING SIZE – 3

INGREDIENTS:

• Tamarind Paste – 2 tsp. (Mix it with 1 cup of water)
• Tomato – 1 ripe
• Turmeric powder – ¼ tsp
• Asafoetida – ¼ tsp
• Curry leaves – 1 sprig
• Coriander leaves – for garnishing
• Salt – to taste

To Grind:

• Toor dal – 1 tbsp
• Red chili – 1 number / to taste
• Whole black pepper – 10 numbers
• Cumin seed – 2 tsp
• Ghee/oil – few drops

For Seasoning:

• Ghee – 1 tsp
• Mustard seeds – 1 tsp
• Curry leaves- few
• Garlic cloves – 2 numbers (optional)

PREPARATION:

• Take the Eeya Chombu (refer to Note section first)/any vessel and add the Tamarind water, Turmeric powder, Asafoetida, chopped Tomato, Curry leaves and Salt. Cover it with lid. Bring in to a boil until raw smell is gone.
• Take a kadai, add few drops of Ghee/Oil, add the Toor dal, red chili and fry for few minutes and add Pepper.
• Fry until Dal gets golden color (No need to fry cumin seeds). In the Mixie, add the cumin seeds , fried item and grind until powder consistency.
• Add the powder into the boiling Tamarind water and add 2 cups of Water and mix it well. Boil until when you see foam on the top. Switch off the flame.
• Take a Kadai, add the Ghee/Oil and heat it. Add the Mustard seeds. When it splutters, add the chopped Garlic and fry for 1 minute and add curry leaves. Pour it into the Rasam. Garnish it with Coriander leaves.
• Serve it hot with Rice. You can drink it like soup as well.

Note:

• If you use Eeya Chombu (Controversial topic as its Lead based), the Rasam will taste much better. It’s iconic use in Brahmin families over centuries is well documented.
• A word of caution – if using Eeya Chombu, do not keep the vessel empty on the flame/heat. It should always be kept with water/content in it. Also cook only in low medium heat. If not properly followed, the vessel will melt right away.