Rasam - Simplicity at its best..

Rasam is the staple side dish in south Indian cuisine and is a must in every household. There are many different varieties of rasam like adding dal, lemon, and so on. This is served as a appetizer or with hot white rice.

My dad drinks one hot cup of rasam when ever it is made and so I am. Now my daughter does that. I usually make a not- so- spicy rasam for her and she enjoys it.
This is my MIL’s version of Rasam. It tasted so good even without adding any rasam powder. She keeps the ready made spice powder in a bottle and when ever required she makes rasam out of it :-)

Ingredients:

1. Tomatoes (chopped)- 2nos
2. Garlic cloves- 6-7nos
3. Shallots- 5nos
4. whole pepper- 1tbsp
5. Cumin seeds- 1tsp
6. Coriander seeds- 1tsp
7. Red chilli- 1no
8. Tamarind juice- ½ cup
9. Mustard seeds- 1tsp
10. Fenugreek seeds- 1tsp
11. Curry leaves- few
12. Oil- 1tbsp
13. Coriander leaves (chopped)- 2tbsp
14. Salt- as per taste
15. Asafoetida- a pinch

Method:

1. Crush the garlic and shallots and keep it aside.
2. Powder the whole pepper, cumin seeds, coriander seeds in a mortar and keep it aside.
3. In a heavy bottom pan heat oil and splutter mustard seeds, fenugreek seeds, curry leaves and red chilli.
4. In the above add crushed garlic, shallots and salt, stir till the raw smell disappears. In this add the powdered spices and mix well.
5. Add the chopped tomatoes, coriander leaves along with tamarind juice and let it boil till the tomatoes become soft. At last add asafoetida.
6. Add required amount of water and let it boil for 5 to 10 minutes.
7. Serve hot with steamed rice, pappad and pickle.