This is my hubby’s favourite rasam. We usually prepare it whenever we prepare any non-veg dishes. Pepper and cumin used in this rasam make it a comforting dish. It is perfect if you’re down with cold or indigestion. We also prepare it as a part of diet post-delivery for mummy as it is believed to help increase milk secretion.
Tamarind: small lemon size
Onion: 1 small; finely sliced
Dry Red Chillis: 2 – 3 (adjust as per taste)
Garlic: 5 – 6 flakes
Coriander Leaves: 2 – 3 sprigs; finely chopped
Salt: as per taste
Sugar: 1/2 teaspoon (Optional)
Pepper Corns: 1 teaspoon
Cumin Seeds: 2 teaspoons
Fenugreek (Methi) Seeds: 1/4 teaspoon
Mustard Seeds: 1/2 teaspoon
Curry Leaves: 1 twig
Ghee (or) Oil: 1 tablespoon
1. Soak tamarind in a cup of water and extract juice. Add sugar and salt. Combine well.
2. In a pan, dry roast pepper corns, cumin seeds and fenugreek seeds. Grind into a fine powder.
3. Add garlic flakes to the ground powder and crush lightly.
4. Heat ghee in a wok. Add mustard seeds and let them splutter.
5. Add curry leaves and chopped coriander leaves. Saute till curry leaves turn crispy.
6. Add torn dry red chillis and saute for few seconds. Add sliced onion and saute till it turn transparent.
7. Add the ground mixture and saute till the raw smell is gone.
8. Add tamarind extract, sufficient water and combine well. Remove from heat as rasam is about to boil and serve hot with steamed rice.