Spicy Rasam

Ingredientsfor 5 servings

• 2 nos Tomato — cut into small pieces, medium
• Tamarind Add a little water and squeeze out the pulp (Puli)
• Asafoetida A small piece (Kayam)
• 5 Cloves Garlic
• 2 tbsp Coriander Seeds
• 10 nos Peppercorns
• 1/4 tsp Cumin Seeds (Jeerakam)
• 1/4 tsp Turmeric Powder
• 1/4 tsp Chilly Powder
• 2 tbsp Coriander Leaves — cut into very small pieces
• 2 tbsp Sunflower Oil
• 4 nos Shallots — cut into small round pieces, kunjulli
• 1/4 tsp Mustard Seeds
• 2 nos Dry red chillies broken into 2 pieces
• 1 sprig Curry leaves

Preparation

1. Step 1

   Get the tomato pieces in a cooking pot. Add 3 teacups water and a small asafoetida piece. Boil and cook till done.

2. Step 2

   While it cooks, in a blender bowl take 2 tbsp coriander seeds, 10 nos peppercorns and 1/4 tsp cumin seeds. Powder all 3 in the blender till finely powdered.

3. Step 3

   To this, add 4 garlic cloves, 1/4 tsp chilly powder and 1/4 tsp turmeric powder. Spin till the garlic blends well.

4. Step 4

   Next add 1/4 teacup water to the blender. Blend well till it becomes a smooth watery mixture.

5. Step 5

   Add the above masala to the boiling tomato. season with salt to your taste.

6. Step 6

   Add the tamarind juice to the pot.

7. Step 7

   Add 2 tbsp coriander leaves that have been cut very small.

8. Step 8

   Let it all boil. Reduce flame and Let it cook for 5 minutes.

9. Step 9

   For seasoning add 2 tbsp sunflower oil to a seasoning pan and let the mustard seeds crackle. Add 2 dry red chillies(broken into 2 pieces).

10. Step 10

    Add shallots and sautT till shallots become brown color. Add curry leaves.

11. Step 11

    Add the above seasoning to the Rasam.

12. Step 12

    Your rasam is ready to be served along with hot hot ricea.