Ingredients:
Tamarind: 1 small lemon-sized ball or 1 tablespoon of tamarind paste)
Tomatoes: 2 medium-sized, chopped
Toor Dal (Pigeon Peas): 2 tablespoons (optional)
Garlic: 2-3 cloves, crushed
Green Chilies: 2, slit
Curry Leaves: 10-12 leaves
Coriander Leaves: A handful, chopped
Mustard Seeds: 1 teaspoon
Cumin Seeds: 1 teaspoon
Black Peppercorns: 1 teaspoon
Turmeric Powder: ¼ teaspoon
Asafoetida (Hing): A pinch
Dry Red Chilies: 1-2, broken into pieces
Rasam Powder: 1-2 tablespoons (adjust to taste)
Ghee or Oil: 1 tablespoon
Water: 4 cups
Salt: To taste
Instructions:
- Soak the tamarind in 1 cup of warm water for about 10-15 minutes. Squeeze out the pulp and strain it to get tamarind water. If using tamarind paste, dilute it in 1 cup of water.
- If you’re using toor dal, cook it in a pressure cooker with enough water until soft. Mash it well and keep it aside.
- Dry roast cumin seeds and black peppercorns in a small pan until aromatic. Grind them into a coarse powder.
- In a deep pot, heat 1 tablespoon of ghee or oil. Add mustard seeds and let them splutter.
- Add cumin seeds, crushed garlic, dry red chilies, and curry leaves. Sauté for a few seconds until fragrant.
- Add chopped tomatoes and cook until they soften.
- Add turmeric powder, asafoetida, green chilies, and rasam powder. Sauté for another minute.
- Pour in the tamarind extract and let it simmer for 5-7 minutes.
- Add 3 cups of water (or more depending on the desired consistency) and bring it to a gentle boil.
- If using cooked toor dal, add it now and mix well.
- Add the ground spice paste and salt to taste. Let it simmer for another 5 minutes.
- Once the rasam is aromatic and has reached the desired consistency, turn off the heat.
- Garnish with chopped coriander leaves.
