Rasam

Rasam is a South Indian soup, kinda dish made with hot tamarind broth, toor daal and tomatoes. It is very popular in Andhra, Tamil and Karnataka cuisine. Other than tomatoes that are commonly used; vegetables that are used in special festive versions are- mulakkayalu/drumsticks. Horsegram /ulavalu, is a another classic ingredient used in this dish in traditional Andhra. The spices used in this are a very good remedy to treat colds and making it a soothing and comforting dish when suffering from a cold. Nothing compares to this soup as an excellent winter warm up. Its aroma makes it irresistible for anyone, anytime, anyways. Here’s my version of it. Try it and enjoy.



Ingerdients:
2 big tomatoes diced (or use canned diced tomatoes)
1 cup toor daal precooked
4 cups water
Tamarind Juice (made by soaking a lemon sized ball of tamarind in hot water)
2 tbsp Rasam powder
3 tbsp oil
2 red peppers
8-10 curry leaves
1 tsp ginger paste (optional)
2 tbsp grated jaggery
Salt to taste
A pinch of hing
1 twig of cilantro
For tempering:
2 tsp cumin seeds
1 tsp mustard seeds
2 teaspoons urad daal
A pinch of turmeric

Method:
Heat oil in a pan for tempering. Add the ingredients in order, followed by red pepper, and curry leaves. Add the tomatoes when urad daal is golden brown. Let cook till tender and add the cooked toor daal and 1 cup water and let cook. When the daal blends in well add the rest of water, tamrind juice, grated jaggery and rasam powder. Let cook till it starts to boil. Add hing mix and take off the flame. Garnish with cilantro


Serve hot as accompaniment with rice.