Rasam (South Indian Soup)
Description
Rasam or charu is traditional spicy South Indian soup served with Rice.
To make Rasam Powder: In a pan dry roast coriander seeds, cumin (Jeera), dried whole red chilies and peppercorns for 3 minutes. Add curry leaves and roast for another minute. Grind these ingredients for 30 -40 seconds into coarse rasam powder in a blender. Keep this rasam powder a side. Alternatively you can also make Instant Rasam powder
To make Rasam: In a cooking pot – mix tomatoes, coriander leaves, green chili, garlic cloves, curry leaves, turmeric and Hing . Add 3 cups of water and salt. Boil these ingredients for 7-8 mins. Then add rasam powder and mix.
Tempering ( Tadka) of rasam: In a separate pan, dry roast urad dal, mustard seeds, whole red chilies, jeera (cumin), curry leaves for 1-2 mins mix these into rasam for tempering.
Serve Rasam with warm Rice.
Ingredients
For Rasam Powder:
1 tablespoon coriander seeds (dhania seeds)
1 teaspoon cumin (jeera)
8 dried whole red chilies
1/2 teaspoon peppercorns
10 curry leaves
1/2 tablespoon grated coconut (optional)
For Rasam:
2 medium tomatoes (each cut into 4 pieces and crushed)
1 tablespoon coriander leaves, chopped
1 green chili (slit lengthwise and cut into 4 pieces)
5 garlic cloves, crushed
5 curry leaves
1/8 teaspoon turmeric
1/4 teaspoon hing (asafoetida)
1 teaspoon salt
3 cups water
For Tempering (Tadka):
1 teaspoon urad dal
1/4 teaspoon mustard seeds
2 whole dried red chilies
1/2 teaspoon jeera (cumin)
5 curry leaves