RASAM

This recipe is foolproof. It comes together quickly and gives out that authentic rasam aroma. Rasam is like sambar sans the vegetables.

INGREDIENTS

1. 1/2 onion sliced (50 gms)
2. 2 tomatoes chopped (250-300 gms)
3. 1/4 tsp fenugreek seeds and cumin seeds
4. 1/2 tsp each of chili powder and pepper powder
5. 1/4 tsp turmeric powder
6. 1 Tbsp coriander powder
7. 1/4 tsp cumin powder
   
8. 4 garlic cloves and a handful of coriander leaves, chopped
9. 1/2 plus 4 cups water plus more as required
10. 1 tsp. oil
11. 25 gms. wet tamarind soaked in water
12. salt to taste (1-1/2 tsp) 

For seasoning

1. 1 Tbsp. oil
2. 1/2 tsp mustard seeds
3. 1 dry chili
4. 1 tsp asafoetida
5. 3/4 tsp fenugreek powder

METHOD

• Heat a small pressure cooker. Add 1 tsp oil. Add a pinch of fenugreek seeds and cumin seeds. Wait for a few seconds for the seeds to bloom.
• Then add 1/2 onion, chopped and chopped tomatoes, curry leaves. Add 1/2 cup water. Pressure cook for 1 whistle. 
  
  
  
  
  
  
  

• After the pressure completely releases, open the lid and add 1/4 tsp turmeric powder,1 tbsp. coriander powder, 1/2 tsp chili powder , 1/2 tsp pepper powder, 1/4 tsp cumin powder. Mash the pulp with all these powders.
  
  
  
  
  
  

• Add 2 cups boiling water and salt. Bring to a boil, and then add chopped garlic and coriander leaves. When the garlic and coriander are put into the boiling rasam, that's when the authentic aroma comes. The rasam should boil vigorously when you put in the chopped garlic and coriander leaves.
  
  
  
  
  
  
  

• Add tamarind pulp. Dilute, if necessary, with water.
  

• Prepare seasoning with 1 tsp oil, 1/2 tsp mustard seeds, and 1 dry red chili; add the seasoning. Then, on top of this, add a pinch of asafetida and fenugreek powder. Pour this into the rasam.
• Serve with rice and avial.