Rasam is one of the easiest thing to make at home. Our generation is so used to the ready made powders available at stores. Of course it comes handy and yes, definitely it tastes good 😉 Its just about finding the right brand! Though I know the advantages of using ready made powders, I often find our generation in an ignorant state of not even know what basic ingredients go into making it. It makes me wonder. We got whatever we know today from our parents, they got it from theirs and so on. However, tomorrow, will we really have enough information to pass to our later generations!!
So, here is a small beginning. I would encourage all of us to try and know the main ingredients that go into making most dishes. The easiest dish to start with, probably is rasam. So here is a simple recipe of one of the most common, popular and healthy South Indian soup. I realized after interacting with other South Indians(non-Keralites) that there can be various varieties of rasam. However, in Kerala, there is only one type of rasam and here is the recipe for that. If you have a cold, put more pepper powder. Rasam helps in digestion too.
Water – 4 cups
Tomato – 1 nos
Tamarind – 1 gooseberry size ball(soak in 1/2 cup warm water)
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Asafetida powder – little over 1/4 tsp
Ginger – 1 inch size
Garlic – 5-6 pods
Curry leaves – 1 strand
Pepper powder – 1/3 tsp
Cumin powder – 1/2 tsp
Coriander powder(raw,not fried/roasted) – 1 1/4 tsp
Coriander leaves – 2 strands
Salt – to taste
Oil(Coconut/Canola/Veg) – 1 tbsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Dry red chilli – 1 nos
Curry leaves – 4-5 leaves
1. Squeeze the tamarind well and take the extract. Crush ginger and garlic using a mortar and pestle.
2. In water, boil thinly sliced tomato, tamarind water, crushed ginger and garlic, curry leaves, red chilli powder, turmeric powder, asafetida, pepper powder, cumin powder and salt. Let it boil well.
3. Then add coriander powder. Continue to boil for 7-8 mins. Remove from heat and garnish with chopped coriander leaves.
4. Temper it with some crackled mustard seeds, cumin seeds, dry red chilli and curry leaves. Use coconut oil for authentic ‘naadan’ taste.