Rasam is an essential part of South Indian cuisine, especially in Tamil Nadu. This is a simple Rasam recipe, without the use of dal. You can drink this Rasam as soup or it can also be had with rice.
- 100 ml Tamarind Juice
- 0.5 litre Water 2 glasses
- 1 Tomato small (chopped)
- 1.5 tbsp Rasam Powder
- Haldi Powder a pinch
- Hing Asafoetida – a pinch
- Salt as required
- Coriander Leaves for garnishing
- 1 tbsp Ghee
- Rai ½ tsp
- Jeera ½ tsp
- Curry Leaves few (as per requirement)
- Red Chilli 1 (optional)
Take 2 glasses of water in a steel vessel.
Add tamarind juice, chopped tomatoes, rasam powder, haldi powder, salt, and hing.
On a medium flame, let this mixture boil.
When it reduces a little, bring the flame to low.
Heat another small pan and add ghee.
Add rai, jeera, curry leaves and hing and red chilli.
When it splutters, pour this tadka in Rasam.
Add a little water and dhaniya leaves and bring it to a boil. Switch off the flame.
Serve hot with rice or drink it as a soup.