Ingredients
30 gms tamarind
1/2 tbsp jeera or cumin seeds
3/4 tbsp black peppercorns
1/2 tsp black mustard seeds
1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1 tbsp toor dal or split pigeon pea lentils
1/4 tsp turmeric
2 dry red chillies
10 curry leaves, freshly plucked
1 tbsp ghee
A pinch of asafoetida
Salt to taste
Method
Soak the tamarind in water for 30 minutes. Squeeze the pulp from it, strain the water and keep aside.
Dry roast cumin seeds, black peppercorn, toor dal, and coriander seeds. Grind them together coarsely in a coffee grinder or in a traditional mortar and pestle. Keep the powder aside.
Boil the tamarind water, asafoetida, turmeric and salt. Let it cook for a while over a low flame.
Once the raw smell of tamarind diminishes, add 2 tbsp of the roasted ground powder.
There should be almost 2 cups of tamarind water, so adjust the water accordingly. Let the rasam cook over a low flame for about three minutes.
For the tempering, heat a tadka pan or a tempering wok, add the ghee.
Once the ghee is hot, add mustard seeds, red chillies and the curry leaves. Once they start spluttering, remove from flame.
Pour the tempering on the rasam.
Serve hot.
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