Rasam - Easy-Breez Recipe

I love rasam for it's simplicity with a burst of great flavors in the mouth. Each family has their own unique ways of preparing it....where you are from also define what goes into the making of this beautifully savory dish.

And so my family also has quite a few ways of making it. Today's recipe is one that is quick and easy to make and yet deeply satisfying. Pair it with deep fried fish and you cannot refrain yourself from going for 2nd and 3rd servings....

Ingredients:

Tomatoes - 4 medium sized, chopped into four each

Onion - 1 medium sized, diced

Veg Oil - 2 Tbsp

Garlic - 5 Pods

Red Chilli Powder - 2 Tsp

Rasam Powder - 2 Tsp 

Tamarind Pulp - 1/3 Cup

Gur Chini/ Molasses - 1/2 Tbsp or a little more

Water - 11/2 Cups

Haldi Powder - 1/4 Tsp

Salt - as per taste

For Tempering:

Ghee - 1 Tbsp

Curry Patta/ Curry Leaf - 1 Stem

Dry Red Chillies - 5

Garlic - 4 Pods

Rai/Mustard Seed - 1 Tsp

Method:
Heat oil in a pot, once hot, flatten the garlic pods and toss it into the hot oil and saute till lightly brown and aromatic
Add the onions and fry till lightly brown, then squeeze the diced tomatoes and put it into the pot
Add all the other ingredients
Bring it to boil and cook it in medium-low flame till the tomatoes are cooked and the flavor is to your liking
Once its cooked, bring flame down to simmer and pour in the tempered ingredients

Tempering:
Heat ghee till hot, put in rai and let it start crackling
Flatten the garlic and put it in and saute till lightly brown
Now add the red chilli and curry patta
Let the chillies be slightly burnt
Put off flame and pour it over the rasam.

Like mentioned...fry some fish as a side dish and you have one complete and truly lovely South Indian meal.