Ingredients:
- 1 big tomato
- Few curry leaves
- 1 tsp salt
- 5 cloves of garlic
- 1 cup tamarind extract
- 1 tsp Savouram's Rasam Powder
Optional:
- Toor dal
- 1 tbsp jaggery
- Extra pepper
For tempering
- Coconut oil
- Mustard seeds
- Dry red chilies
- Curry leaves
- A pinch of asafoetida (optional)
Method:
- In a large kadai add 2 cups of water, 1 big tomato, 1 tbsp jaggery (optional), few curry leaves, and 1 tsp salt. Cover and boil for 10 minutes. Boil until the tomatoes turn mushy.
- Add 4 cups of water and 2 cup toor dal (optional). Include 5 cloves of garlic, a dash of pepper (optional for extra spice), 1 tsp Savouram's Rasam powder. Mix well.
- Add 1 cup tamarind extract. Mix well adjusting consistency as required. Boil for a minute, ensuring the flavours are well absorbed. Avoid over boiling once the Rasam powder is added.
- For tempering, heat coconut oil in a pan. Add mustard seeds. Once they splutter, add dry red chilies, curry leaves, a pinch of asafoetida. Pour the tempering over the Rasam. Mix well.
- Serve tomato Rasam hot with steamed rice. Enjoy! Serves 2.
Note from the founder: This recipe, passed down from my mother, Sarada M, is quick, easy and true definition of less is more. Perfect for serving as a warm soup during winter or when someone needs a little extra comfort.
Tip:
Given how diverse India is, simple dish like Rasam tastes different as soon as you cross border of neighbouring states:
- Kerala Rasam is known for its thicker texture and a blend of spices, often incorporating sweetness from jaggery or sugar.
- Karnataka Rasam features a balance of tanginess and spiciness with ingredients like tamarind or tomatoes, prominent curry leaves, and a spice mix including black pepper, cumin and sometimes fenugreek seeds.
- Tamil Nadu Rasam leans towards tanginess and spiciness, with a thinner consistency, using a tamarind base, spices like black pepper and cumin, and commonly incorporating garlic and curry leaves for flavor.