Rasam can be prepared in many ways.I love my moms tomato rasam. She makes the tempering with ghee,I think thats the secret of such delicious flavor.
Preparation time: 20 minutes
Preparation time: 20 minutes
Serves: 6
Ingredients:
4 ripe tomatoes pureed
1/2 teaspoon tamarind paste
3 cloves of garlic minced
1/2 teaspoon cumin seeds
dash of black pepper powder
6 green chilis minced(or pureed with the tomato)(you can reduce the green chili and add red chili powder too- to your spice level)
1 teaspoon of ghee
1/2 teaspoon mustard seeds
A pinch of turmeric powder
1/2 cup onion diced
1 spring curry leaves
salt to taste
pinch of hing / asafoetida powder
1/2 teaspoon rasam powder
2 tbsp of chopped cilantro leaves, for garnish
Procedure:
1.Heat ghee in a pan add the chana dal and urad dal and let brown lightly.Add mustard,garlic and cumin seeds and curry leaves and let splutter.
2.Now add the onions,turmeric and green chili and saute for 2 minutes.
3.Add tomato puree and 2 cups of water,salt, rasam powder, black pepper powder, tamarind paste and hing and let boil for 15 minutes until onions are soft.
4.Turn off the stove and add cilantro for garnish.
Tips:
If tomatoes are too acidic , add a pinch of sugar / jaggery to tone it down.
This can be served with rice or had as is as a soup.
This also goes very well with chicken curry.
Prathima Koneru 
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