Rasam is a spicy South Indian soup-like dish which is usually served with rice. Making authentic South Indian rasam at home involves using fresh ingredients and spices to achieve the classic flavour. Here’s a simple recipe to get you started:
Soak the tamarind in warm water for about 15 minutes. Extract the juice and discard the pulp.
In a pot, combine chopped tomato, tamarind juice, turmeric powder, and salt. Bring this mixture to a boil.
Add cooked and mashed toor dal to the pot. Stir well and add 2 cups of water to adjust the consistency. Let it simmer for 5-10 minutes.
Add rasam powder and a pinch of asafoetida to the pot. Simmer for another 5 minutes.
In a small pan, heat the ghee or oil. Add mustard seeds and let them splutter. Then add cumin seeds, dried red chillies, curry leaves, and crushed garlic (if using). Fry for a few seconds until fragrant.
Pour the tempering mixture into the rasam and mix well. Garnish with chopped coriander leaves. Serve hot with rice or as a soup.