I learned this yummy rasam from my mother. I’m a great fan of this rasam and can have it regardless of being healthy or sick(amma told to avoid this dish when we are down with cold or sore throat though I’m not sure of the reason). This rasam call for ingredients that are readily available in the kitchen and the dish will be ready in less than 10 minutes. Shallots taste great in this rasam. If you don’t have shallots available, you can settle for a medium size onion.
Tamarind: size of a lemon; soak and squeeze the juice
Peanuts: 3-5 tablespoons; roast and skin the peanuts (amount can be varied depending on your taste)
Dry Curry Leaves: 1 twig; dry roast slightly
Salt: as per taste
Chilli Powder: as per taste
Cumin Seeds: ½ teaspoon
Mustard Seeds: ¼ teaspoon
Coriander Leaves: 1 tablespoon finely chopped leaves
Shallots: as per taste; roughly chopped
Oil: 1 tablespoon
1. Grind peanuts, roasted dry curry leaves, salt, chilli powder into a paste.
2. Add this paste to tamarind juice along with the chopped coriander leaves.
3. Add sufficient amount of water to adjust the spiciness and sourness of the mixture.
4. In a pan, heat oil. Add mustard seeds and let them splutter.
5. Add cumin seeds and saute for 5 seconds. Add chopped shallots or onion and saute till they turn transparent.
6. Add the tamarind – peanut mixture and leave on medium heat. Switch off the flame as the rasam just begins to boil.
7. Serve hot with rice and a dollop of ghee.
Note: You can also dry roast the cumin seeds and grind along with peanuts and curry leaves. It tastes the same either way.