Coriander and Tomato Rasam

Rasam, a typical dish that you would find any South Indian household as part of their daily meal. Growing up, i have always found Rasam on a daily basis. However, as times change Rasam is no more a daily accompaniment, reasons most often the Rasam is not finished and ends up wasted. However, rasam  according to me is  a great comfort food be it after a tiring journey or on a rainy day. Just pour a cup of hot rasam over hot bed of rice, a dollop of ghee accompanied by appalam or karuvadu. I am salivating just writing about it, i cannot think of any accompaniment that will not go well with Rasam. There are number of variants and this is just one of it.

Ingredients for Rasam

Tomato 2 nos

Tamarind size of a large lemon

Green Chillies 2 nos

Garlic Cloves 4 nos

Coriander 1/2 cup

Asafoetida 1/2 tsp

Mustard seeds 1/2 tbsp

Urad dal 1/2 tbsp

Curry leaves  

Rasam Powder 1.5 tbsp

Turmeric Powder 1/4 tsp

Dried red chilli 1 nos

Oil 1 tbsp

Water  2-3 cups

For Rasam Powder

Toor dal 1 cup

Pepper 1 cup

Jeera 2 cups

Curry leaves 1 cup

Dried Red Chillies 15 nos

Fenugreek seeds 1/2 tsp

Mustard Seeds 1/2 tsp

Preparing the Rasam Powder

Roast all the ingredients  until they start to brown, take off the heat and let it cool. Grind them to a coarse consistency and store in a jar.

Preparing the Rasam

Place the tomatoes and tamarind in 1.5 cups of hot boiling water. Remove the tomatoes and mash them up. Make a tamarind juice with the water left after boiling, starin and add to the mashed tomatoes.

Heat oil in a pan, add urad dal, red chilli, mustard seeds and asafoetida. Now, add the tamarind and tomatoes mixtures to it, add the curry leave, crushed garlic cloves, whole green chillies, coriander 1/4 cup and turmeric powder. Bring it to a boil, you will see it a bit froth. Turn the heat off and transfer it to a container with the rasam powder in it. Garnish with leftover coriander.

Coriander and Tomato Rasam

Do not overboil as you will lose the flavor of  the rasam.