To Roast and grind
Pepper – 1 tbsp
Jeera – 1 tbsp
Red chilly – 1 no
Garlic – 3 to 4 (optional Actual recipe wont use garlic Instead they use Toor dal)
Tamarind water – 1 to 1/2 cup (make sure it is not tangy + adjust the water level)
Salt – as required
Ghee – 1 tsp
Mustard – 1 tsp
Jeera – 1 tsp
Turmeric powder – 1 tsp
Rasam powder – 1tbsp
Water – 1/2 to 3/4 cup (adjust according to the need also if u do not water u can use toor dal water else use full of tamarind water)
Tomato – 1 medium size
Coriander leaves – to temper and garnish
Heat the kadai and add the given item under ” To roast and grind ” roast till jeera and pepper crackles, off the flame and allow it cool and then grind it coarsely (do not grind it nicely) , Now heat the kadai and add the ghee once heat add the mustard once cracked add the jeera and then add the chopped tomato and saute till it turns mushy,
Once tomato turns mushy, add the tamarind water along with required amt of water (if needed) then add the turmeric powder and grinded pepper jeera and then a tbsp of Rasam powder, mix well adjust salt, bring it to boil .
Keep the flame in the low flame, allow it boil for 5 to 7 minutes, u can see the frothy rasam just keep it in the high flame and bring it boil , it will take less then 5 minutes, off the flame and add the coriander leaves, serve hot or serve with hot rice with some drizzled ghee.
To make Rasam Powder :
Coriander seed – 200gm
- The Original rasam add toor dal while roasting the pepper and jeera , since i added the rasam powder i avoided.
- Garlic is only for Health reason , the original authentic recipe wont call for garlic.
- Since we are adding red chilly while grinding, so adjust the rasam powder according the taste.
- See to that it is well balanced with Tamarind water and tomato.