Rasam, chaaru, saaru or kabir is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables. Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. In addition to that, like Iced Tea and Cold Coffee, Rasam is also marketed commercially as Chilled Rasam.
It is eaten with rice or separately as a spicy soup. In a traditional South Indian meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.
This Rasam what we are going to prepare here, is a spicy version of the traditional one, which have the flavors of coriander and pepper on top notch. Serve with hot Rice and Pappad.
- Tomato 1 Nos. Sliced
- Coriander Seeds 2 Tablespoon
- Cumin Seeds 1/2 Teaspoon
- Black Peeper Corns 8 Nos.
- Garlic 2 Cloves
- Turmeric Powder a Pinch
- Tamarind Small Gooseberry Size socked in 1/4 Cup water
- Asafoetida a Pinch
- Fenugreek Powder a Pinch
- Salt as required
- Coconut Oil, Mustard Seeds, Dried Red Chilly, Coriander Leaves, Curry Leaves and Water as required.
- Crush coarsely the Coriander Seeds, Cumin Seeds, Black Peeper Corns and Garlic Cloves; Keep it aside
- Heat up your favorite Kadai on medium flame, Pour the Tamarind pulp, sliced tomato, turmeric powder, salt, curry leaves, Coriander leaves and crushed mixture; Add enough water (2 Cup will be sufficient) and mix well
- Close the lid and Cook for about 15 Minutes on low flame; Stain and Keep it aside
- Take your small frying pan with Coconut Oil and Splutter Mustard Seeds, Dried Red Chilly, Asafoetida, Curry Leaves and Fenugreek Powder
- Garnish with Coriander leaves and Serve Hot!!