The Family Rasam

It’s a soup! It’s a broth! It’s a staple for people in the Southern parts of India!

Yet, Rasam changes flavor, ingredients and texture in every home I’ve ever eaten it at. Every family makes it a little different and each have their favorite type! Drink it like a warm spicy soup, or mix it with a little rice for a broth-y rice – either way, the definitely the recipe to warm you up this fall and winter! Here’s our family recipe, from my Aunt’s kitchen, to yours!

Ingredients:
Tamarind–10gm (or half teaspoon tamarind paste)
Tomato (soft) — 3
Sambar powder–1.5 tsp (easy to get at a big grocery store/Indian store)
Tuvar dal — 0.5 cup (easy to get at a big grocery store/Indian store)
Tadka/Taste Maker!
Mustard seeds – 0.5 tsp
A few coriander leaves and curry leaves
Cumin powder – a pinch
Pepper (powder) 1/4 tsp
Asafoetida – a pinch
Clarified butter/ghee – 1 tsp
Salt – to taste
Method:
Soak the tamarind in warm water and after a while (5-6 minutes) squeeze out the juice. This step I think is so painful that I usually go straight for the tamarind paste.
Boil the tuvar dal and tomato. The lentils should be soft but still retain their texture. , Boil the tamarind juice with in a big pot that is full to about 1/4 with plain water. Add salt to taste and pop in the sambar powder at the same time. Cook/boil the mix till the really raw smell of tamarind disappates and you are left with a less raw smelling more pungent spicy smell (takes a good 20 minutes or more).
Seperately, take the cooked Toor Dal and tomato and blend it till pulped and add to the tamarind-sambar powder water.
For the Tadka:
Heat the clarified butter, pop in the mustard seeds, along with the cumin & pepper asafoetida.
Drop the Tadka in the main pot of rasam. Add curry leaves and coriander leaves in the boiling rasam to add to the flavour.
Time to make: 45 minutes
Feeds: 4-5
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