January 11, 2013

Quick Rasam

Dedicating this rasam to my Appa who loves this tooooooooo much....


Tomato, ripe – 1
Tamarind extract – 2 tbsp
Dal cooked water / Water – 1 cup
Garlic flakes – 3
Sambar powder – 1-1/2 tsp
Mustard seeds – 1/2 tsp
Curry leaves – 4 to 5
Asafoetida – 1/8 tsp
Coriander leaves – 2 tbsp
Salt – to taste
Oil – 1/2 tsp


1. In a vessel pour the water or the excess water that you may have after cooking dal for sambar, tamarind extract. Crush and squash the finely chopped tomatoes with your hands and add the pulp to this water.

2. Heat a pan with oil. Add mustard seeds and when they crackle add asafetida, crushed garlic and sauté over high heat for 1/2 minute. Simmer and add curry leaves.

3. Pour the tomato water to the seasoning. Add sambar powder, salt, mix well. Let it come to a bubbling boil over medium flame. Cook for a minute and take off fire.

4. Place finely chopped coriander leaves in the bowl in which you are going to serve. Pour the cooked rasam over the leaves and immediately close with a lid.

5. Serve hot with rice.


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