Preparation Time: 10 mins
Cooking Time: 20 mins
1 lemon-sized ball of tamarind (Pizhu Puli/Valan Puli)
½ teaspoon mustard seeds
2 tablespoons refined oil
2 dried red chillies
5 shallots, finely chopped
8 garlic cloves, pounded
1 ½ inch long ginger pounded
1 teaspoon red chilli powder
1 ½ teaspoon coriander powder
½ teaspoon jeera or cumin powder
¼ teaspoon fenugreek powder
¼ teaspoon turmeric powder
2 tomatoes, minced
½ teaspoon asafoetida powder
Salt for taste
1 sprig of curry leaves
1 tbsp of coriander leaves, chopped
500 ml water
Soak the tamarind in a cup of warm water for about 10 minutes.
After 10 minutes, squeeze the pulp from the tamarind and keep the tamarind-infused water aside.
Heat two tablespoons of oil in a pan. Splutter the mustard seeds.
Add the dried chilli and sauté for a few seconds. Then add the chopped shallots and sauté until golden brown.
Bring the flame to medium and add the pounded ginger and garlic, sauté till the raw smell dissipates.
Lower the flame, add coriander powder, cumin powder, fenugreek powder, turmeric powder and red chilli powder. Sauté for a few seconds.
Add the chopped tomatoes and sauté well. Add pounded pepper and salt for taste. Sauté for a minute over a medium flame. Add 100 ml of water, then cover and cook until the tomato become soft and mushy. It takes approximately 5 minutes.
Add the tamarind water, then add 400 ml of water. Add a few curry leaves, check salt for seasoning and add if required. Also, add asafoetida powder and allow the mix to boil.
Finally, garnish with coriander leaves.
Stir and serve rasam hot with steamed rice or as a soup.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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