Rasam, also known as sathumadhu in Brahmin households, is a delicious dish that is made with tamarind, toor dhal and a range of spices. The one that I’m making today is called “Kottu rasam” and is one of the easiest. It is definitely hot and spicy and goes very well with rice. Garlic is optional but adds a lot of flavor to this spicy rasam.
Serving size: 6-8 people
Tamarind paste – 2 tbsp
Ripe tomato – 1 (large) diced
Rasam powder – 3 tbsp (You can buy this at any Indian grocery store. I will post the recipe for home made rasam powder soon)
Garlic cloves – 6-8 (finely chopped)
Toor dhal – 1tbsp
Black pepper – 1 tsp
Cumin seeds – 1 tsp
Coriander seeds – 1 tbsp
Mustard seed – 1 tsp
Turmeric powder – 1/4 tsp
Salt to taste
1. Add about half liter of water to 2 tbsp of tamarind paste, add diced tomato, turmeric powder and salt. Boil the contents for about 10 minutes.
2. In the meantime prepare the spices. In a saute pan, add a tbsp of ghee and saute all the spices (medium-low flame) starting with mustard seeds. Once mustard starts splattering add cumin, coriander seeds, toor dhal, balck pepper and saute for a couple of minutes. Now add garlic and saute for an additional minute. At the end add rasam powder and saute for another minute.
3. Now add all the spices to the boiling liquid from step 1.
4. Let the entire content boil for about 10 minutes and once its done garnish with curry leaves and cilantro.
If you think rasam is too thick you can add more water and boil for additional 5-7 minutes.