Rasam

Ingredients
Black pepper - 3 tsp
Cumin seeds(Jeerakam) - 3 tsp
Garlic pods - 5 nos
Ripe tomatoes - 2 nos
Green chillies - 3 nos
Curry leaves - 1 sprig
Coriander leaves - 1/2 cup
Grated jaggery(Sharkkara) - 1 tsp
Red gram(Thoor dhal) water (optional)
Mustard seeds - 1/2 tsp
Fenugreek seeds(Uluva) - 1/2 tsp
Asafoetida(Kayam) - 1/4 tsp
Tamarind(Puli) - 2 lemon sized balls
Salt - As reqd
Oil for seasoning
Preparation Method
1)Heat 2 cups of water in a vessel.

2)Add the tamarind and largely chopped tomatoes to it.

:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.

3)Pound the black pepper and cumin seeds, followed by the garlic pods with the skin and finally the green chillies until they just break.

:- Freshly pound pepper and cumin seeds always gives a better flavour than stored rasam powder.

4)Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.

5)Add the pound mixture, curry leaves, chopped corriander leaves, grated jaggery, thoor dhal water (optional) and salt to taste.

:- Jaggery is the secret thing that most caterers use.

6)Heat about 3 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.

7)Splutter the mustard seeds.

8)Add the fenugreek seeds and the asafoetida.

9)Pour the prepared rasam mixture into the vessel.

10)Add 2 more cups of water or as desired.

11)Check for salt.

12)Keep an eye on the rasam coz it just takes about 5 - 6 mins to be done.

13)When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.

:- You get the best flavour of rasam only if it has not boiled fully. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.

:- Serve hot with rice.

:- It is very good for digestion.

:- Since there is no turmeric powder added to it, this rasam will have a natural color to it.