Rasam Easy

Ingredientsfor 6 servings

• 1 tbsp Red gram (Thuvaraparippu)
• 2 nos Tomatoes — optional
• Tamarind paste, as needed
• 2 nos Green Chillies
• 1 tsp Rasam Powder
• Salt, to taste
• Coriander leaves A, a few
• Curry leaves A, a few
• Asafoetida A pinch (Kayam)
• ½ tsp Mustard Seeds
• ¼ tsp Ghee
• 1 Measure Dry red pepper (Kollamulaku)
• 2 tsp Cumin Seeds (Jeerakam)
• 1 Measure Coriander seeds
• 4 tsp Red gram (Thuvaraparippu)
• 4 tsp Whole Black Pepper
• 2 tsp Bengal gram (Kadalaparippu)
• 4 tsp Turmeric powder

Preparation

1. Step 1

   For making rasam powder: 1)Make sure the ingredients are dry.

2. Step 2

   Grind them into a smooth powder(except for turmeric powder).

3. Step 3

   Add turmeric powder and Stir everything together thoroughly.

4. Step 4

   Avoid moisture content and you can keep it for months.

5. Step 5

   For making rasam: 1)Cook the red gram in a pressure cooker and mash it well.

6. Step 6

   Get 11/2 cups of water in a vessel and add salt and rasam powder to it.

7. Step 7

   If tomatoes are being used, cut them into small pieces and cook for a few minutes in this water along with green chillies.

8. Step 8

   When it starts boiling, add tamarind paste and let it bubble for 5 more minutes.

9. Step 9

   Add the cooked red gram and boil further for 5 minutes.

10. Step 10

    When the rasam starts emitting a very good aroma, turn off the heat.

11. Step 11

    Add curry leaves and coriander leaves.

12. Step 12

    Sprinkle asafoetida powder.

13. Step 13

    Finally, crackle mustard seeds in ghee and add to the rasam.