Rasam

(Serving - 3 to 4 cups)

Ingredients

• 1. Coriander seeds - 2 tsp
•     Cumin seeds - 2 pinch
•     Green chilly - 1
•     Shallot - 5 or 6 nos
•     Garlic - 4 cloves
•     Ginger - 1 inch piece
• 2. Tomato - 1 medium
•     Curry leaves - 2 sprig
•     Salt - to taste
• 3. Mustard seeds - 1/4 tsp
•     Tamarind - 1 (lemon sized) + 1/2 cup water
•     Water - 2 cups
•     Turmeric powder- 1/4 tsp
•     Pepper powder - 1 tsp
•     Hing - 2 pinch
• 4. Coriander leaves - 2 tsp (chopped)

Method

1. Soak the tamarind in 1/2 cup of water and then squeeze the pulp out. Strain and keep it aside.
2. In a grinder, grind the 1st ingredients coarsely.
3. Heat oil in a pan and crackle the mustard seeds. Add the curry leaves and the grounded shallot mixture. Stir it for a minute. Then add chopped tomato and saute till the tomato becomes mashy. Add turmeric powder and hing. Stir and then add tamarind pulp, water and salt. Let the rasam come to a gentle boil. Switch off the flame and coriander leaves. Close the lid and keep it for 5 minutes. Serve it hot.