Rasam mixed with rice is a very popular South Indian dish that goes well with most vegetables at the side. A variant of rasam, made with garlic, is especially good for digestion.
- Asafotedia powder- 1 pinch
- A few curry leaves -to taste
- Garlic Cloves sliced thin- 10-11
- Lemon sized tamarind
- Red Chillies2-3
- Mustard seeds- 1 tsp
- Tomatoes chopped 1-2
- Turmeric powder 1tsp
- Take the tamarind pulp and make a juice out of it by soaking and squeezing it in water. Keep this aside.
- Pour about a tablespoon of ghee in a vessel and heat it over the stove.
- Once the ghee is hot, add some mustard seeds to it.
- When the seeds start to splutter, add asafotedia powder, red chillies, garlic cloves and tomatoes. If you are like me and you do not prefer chunks of tomatoes in your food, make a paste out of the tomatoes and add it instead.
- Now let it simmer for a minute before you add the turmeric powder. Stir for a couple of more minutes so the raw smell of the turmeric disappears.
- Add the tamarind juice (without the pulp) and some salt to this mixture.
- Let the rasam simmer in the stove for about 10-15 minutes. Within this time, when you notice that the mixture starts to boil, add some curry leaves to it and turn off the stove. Rasam is ready.
Key to a tasty rasam is that you don't over cook it. Stop the cooking process once you notice the first boil.