Rasam

Rasam is a South Indian soup that I love. It's great for colds...especially when you have a sore throat and can't taste anything because it's so spicy I guarantee you'll be able to taste it. This is the recipe I got from my friend's mother and it's awesome. I always make a ton of the rasam powder at once so that I have it ready when I get sick. I also always double the amount of rasam I make.

RASAM POWDER

1) DHANIA (coriander)--250 gms
2) PEPPER--------------------------------------50 gms
3) JEERA (cumin)-----------------------------------------50 gms
4) THUVAR DHALL----------------------------50 gms
5) DRY RED CHILLIES ----------------------20 NUMBERS

SLIGHTLY ROAST EACH ONE OF THE ABOVE INGREDIENTS. ITEM NO 4. THUVAR DHALL ROAST TILL SLIGHTLY REDDISH
GRIND EACH ITEM COARSELY EXCEPT JEERA. MIX ALL THE POWDER WITH JEERA AND GRIND ALL THE ITEMS TOGETHER. RASAM POWDER IS READY! STORE IN AIRTIGHT CONTAINER.



MAKING RASAM FROM RASAM POWDER

FIRST COOK 30 gms THUVAR DHALL WITH A PINCH OF TURMERIC POWDER IN WATER IN A PRESSURE COOKER.
PREPARE TAMARIND EXTRACT USING TAMARIND PASTE OR SMALL GOOSEBERRY SIZE TAMARIND ( 200 TO 250 ML TAMARIND WATER)

PREPARE TOMATO PUREE ONE BIG RED TOMATO

MIX TOMATO PUREE AND TAMARIND WATER IN A VESSEL AND HEAT IT .

ADD ONE TABLE SPOON RASAM POWDER AND LITTLE SALT

KEEP STIRRING WHILE HEATING THE CONTENTS IN SIM POSITION

IN ABT 10 TO 15 MINTS RASAM AROMA WILL COME

NOW MASH THE COOKED THUVAR DHALL AND MIX IT WITH THE LIQUID RASAM

HEAT FOR ANOTHER 5 MINUTES

THEN IN A SMALL PAN HEAT ONE SPOON OIL . PUT MUSTARD (black mustard seeds) , ASAFOETIDA ( IMPORTANT), JEERA SMALL QTY, AND ONE RED CHILLY (dried) AND FEW CURRY LEAVES. (In this part of the instructions she's talking about making popu)


MIX IT WITH RASAM

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Notes: I often add the juice from a few limes, or some okra or extra diced tomatoes when they're in season to the soup. You will need to go to an Indian grocery for many of these ingredients. Thuvar dahl is the same as toor dahl. Also, it is possible to use pre-ground coriander, cumin and pepper if you need to. I use more than one red chilli and some fresh ground pepper when making the actual soup because I like my food really spicy.

Serving suggestion: Pour over white rice