Rasam

As tamilians our lunch/dinner are never complete with Rasam and each home in the south has their own version of Rasam. This is my mom's version. As this has a tangy peppery flavour we prefer this.

Ingredients

Tamarind Water 1 cup

Tomato 3 (Medium)

Garlic 5 pods

Pepper 1 tsp

Jeera 1 tsp

Asafoetida A pinch

Rasam Powder 1 tsp (Optional)

Methi Seeds 1/2 tsp

Mustard 1tsp

Dry Chilli

Salt

Curry Leaves

Coriander Leaves

Cooking Method

Coarsely grind Garlic, Pepper, Jeera, Asafoetida, Rasam Powder.

Grind tomato seperately.

Heat oil, add mustard, methi seeds, curry leaves and dry chilli, once the aroma comes, add the coarsely ground garlic mixture.

Add tomato paste and fry till the raw smell is gone, add tamarind water n salt and bring the entire mixture to boil.

Garnish with coriander.

Serve with hot rice n ghee.

Cooking time 30 min

Serves 3