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Main Course

Naadan Rasam

Rasam can be described as a watery or thinned soup like drink spiced with lots of mild spices backed by a few herbs and a few tomatoes or tamarind to add zing to it.

Ingredientsfor 4 servings

3 – large ripe Tomatoes
Jaggery A very small cube (Sharkkara)
Asafoetida/Hing A piece
½ tsp Turmeric powder
Curry leaves Handful
Coriander leaves handful
1 tsp Mustard seeds
2 – broken Dry chillies
4 - small Onions
1 tbsp Oil

Preparation

Step 1
Chop the tomatoes into fine pieces.
Step 2
Lightly dry roast or heat the ingredients for grinding in a small pan. Pls make sure you don¦t roast it too much.
Step 3
Allow it to cool a bit and then grind it to a fine powder.
Step 4
Set a pan over medium heat and pour in the oil.
Step 5
Allow to crackle the mustard seeds and sautT the broken dry chillies, finely chopped small onions and curry leaves.
Step 6
Add the tomatoes and Stir everything together thoroughly.
Step 7
Cook the tomatoes a bit. Pls do not reduce it to pulp. The tomatoes should only be lightly mashed and the chunks should remain as such.
Step 8
Add the turmeric powder and Stir everything together thoroughly again.
Step 9
Add the required amount of water followed by the crushed powder.
Step 10
Add salt and Stir everything together thoroughly.
Step 11
Add chopped coriander leaves and asafoetida and simmer it for some time.
Step 12
Add the jaggery piece to it and give it a good stir.
Step 13
When it starts to bubble, turn off the heat.
Step 14
Cover it so as to lock the flavour.
Step 15
Serve warm with rice.
Step 16
Alternatives available:-.
Step 17
You can also add another chopped lot of fresh coriander leaves before serving.
Step 18
You can substitute the tomatoes with a lemon sized tamarind.
Step 19
You can cook the dhal separately and add it instead of grinding to a powder. But grinding is much easier as it saves a lot of time.
Step 20
You can also alter the quantity of garlic, red chillies and pepper accdgly.
Step 21
You can also substitute the ingredients for grinding with their respective powders and give more of a reddish hue to it. However, I suggest this method for best results.
Step 22
Inclusion of jaggery or a tsp of sugar is a must as it tends to stabilize the taste factor.
Step 23
Though I¦ve started off the cooking procedure with the tempering, you can skip it if preferred, and start out with sautTing the tomatoes and save the tempering part to the end.
Step 24
Anyways, at the end of it all, you¦ll have a pot of fresh n spicy rasam to be guzzled down for lunch with rice and other trimmings. An absolutely naadan treat for a change! A must try delicacy which¦d definitely leave you all with something to cheer about for lunch.
Step 25
And a final word to those down with flu, look no further. Have a glass of piping hot rasam and I¦m sure you¦ll definitely do away with your illness and would be on your way to reinstate your health before long.
Step 26
So, on that get well note, happy cooking!

Tip

Add the tempering last and let the sambar rest for 5 minutes after. The flavours need a moment to settle.

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Preparation

Step 1

Chop the tomatoes into fine pieces.

Step 2

Lightly dry roast or heat the ingredients for grinding in a small pan. Pls make sure you don¦t roast it too much.

Step 3

Allow it to cool a bit and then grind it to a fine powder.

Step 4

Set a pan over medium heat and pour in the oil.

Step 5

Allow to crackle the mustard seeds and sautT the broken dry chillies, finely chopped small onions and curry leaves.

Step 6

Add the tomatoes and Stir everything together thoroughly.

Step 7

Cook the tomatoes a bit. Pls do not reduce it to pulp. The tomatoes should only be lightly mashed and the chunks should remain as such.

Step 8

Add the turmeric powder and Stir everything together thoroughly again.

Step 9

Add the required amount of water followed by the crushed powder.

Step 10

Add salt and Stir everything together thoroughly.

Step 11

Add chopped coriander leaves and asafoetida and simmer it for some time.

Step 12

Add the jaggery piece to it and give it a good stir.

Step 13

When it starts to bubble, turn off the heat.

Step 14

Cover it so as to lock the flavour.

Step 15

Serve warm with rice.

Step 16

Alternatives available:-.

Step 17

You can also add another chopped lot of fresh coriander leaves before serving.

Step 18

You can substitute the tomatoes with a lemon sized tamarind.

Step 19

You can cook the dhal separately and add it instead of grinding to a powder. But grinding is much easier as it saves a lot of time.

Step 20

You can also alter the quantity of garlic, red chillies and pepper accdgly.

Step 21

You can also substitute the ingredients for grinding with their respective powders and give more of a reddish hue to it. However, I suggest this method for best results.

Step 22

Inclusion of jaggery or a tsp of sugar is a must as it tends to stabilize the taste factor.

Step 23

Though I¦ve started off the cooking procedure with the tempering, you can skip it if preferred, and start out with sautTing the tomatoes and save the tempering part to the end.

Step 24

Anyways, at the end of it all, you¦ll have a pot of fresh n spicy rasam to be guzzled down for lunch with rice and other trimmings. An absolutely naadan treat for a change! A must try delicacy which¦d definitely leave you all with something to cheer about for lunch.

Step 25

And a final word to those down with flu, look no further. Have a glass of piping hot rasam and I¦m sure you¦ll definitely do away with your illness and would be on your way to reinstate your health before long.

Step 26

So, on that get well note, happy cooking!