Cooking Time : 30 minutes micro cooking.
Preparation & Cooking
- Soak tamarind for 15 minutes in 1 cup warm water; mash well; strain and collect its water.
- Roast all the dry ingredients for the rasam powder, except turmeric and asafetida powder. Place the dry ingredients in a paper bag and roast on micro HIGH for 2 minutes, shaking once after 1 minute. Cool. Mix turmeric and asafetida, grind everything together, powder and sieve. Store in a dry bottle.
- Cook tuvar dal with 2 cups water for 20 minutes on HIGH, covered; mash with a rotary beater; add 4 cups boiled water and strain the dal soup gently, leaving the thick sediments in the vessel.
- Mix lemon juice and tamarind water with dal soup; add rasam powder in it and boil for 8 to 10 minutes on HIGH. Adjust salt to taste and temper rasam.
- For tempering, heat 1 tsp ghee in a ladle and crackle mustard in it; add curry leaves and a pinch of asafetida and pour over soup.
Serve hot garnished with a little chopped coriander.
Tomato Rasam: Instead of lemon juice use ½ cup tomato purée and follow rest of the procedure.
Rasam is one of the typical South Indian spicy appetisers but it is light in nature. Generally, it is served along with meals but it can also be served as a starter. Here, a recipe of authentic, fresh rasam masala is provided, but readymade masala is also available in the market to be used immediately. The choice is yours.
*All the images are indicative.