Tamarind is a quintessential ingredient in any rasam; but too much of tamarind isn’t that good in spite of its digestive properties. In my household, rasam is an inevitable thing and so I seriously consider variations of it. No-tamarind rasam is almost like a soup.
Actually the typical way of having rasam rice is to have steamed rice in a pool of clear rasam and eating with hand, finally lifting the plate to drink off the rasam after rice is done. I know it invites lot of criticism for us from west and even from northern parts of the nation, but I personally don’t let anything or anyone alter my bond with rasam rice. I strongly believe that is how it should be had 🙂
- 1. Tomato - 1
- 2. Pigeon peas stock - 1 cup
- 3. Lemon - 1/2
- 4. Salt to taste
- 5. Rasam Powder - 1 tbsp
- 6. Ghee - 1 tsp
- 7. Asafoetida - 1 pinch
- 8. Mustard seeds - 1/5 tsp
- 9.Curry leaves - 1 sprig
- 10. Dry red chili - 1
- In the eiyachombu (a special vessel for making rasam that is made of tin) or any pan boil together muddled tomato, dal stock, a cup of water and required salt.
- When it starts to boil add rasam powder and turn off heat in a minute.
- In a tadka pan heat ghee, splutter mustard seeds, throw in curry leaves, chili and sprinkle asafoetida.
- Pour tempering on top of the rasam, squeeze in half a lemon and serve with steam rice and any fry of your choice.
அன்புற்று அமர்ந்த வழக்கென்ப வையகத்து
இன்புற்றார் எய்தும் சிறப்பு.
The one’s that live merrily in the world are said to be reaping the fruits of love.