rasam

Rasam is a flavorful and tangy South Indian soup or broth, often served as a part of a meal or as a soothing drink. Here's a basic recipe to make traditional Tamil Nadu-style rasam:

Ingredients:

- 1 medium-sized tomato, chopped

- 1 small lemon-sized ball of tamarind, soaked in warm water

- 1 teaspoon rasam powder (a spice blend available in stores or homemade)

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon mustard seeds

- 1/2 teaspoon cumin seeds

- 2-3 dry red chilies

- A pinch of asafoetida (hing)

- 1-2 green chilies, slit lengthwise

- Few curry leaves

- 2 cloves of garlic, crushed (optional)

- 1 tablespoon chopped coriander leaves

- Salt to taste

- Water as needed

- 1 tablespoon ghee or oil

Instructions:

1. Extract the juice from the soaked tamarind by squeezing it in water. Discard the pulp and seeds.

2. In a saucepan or kadai, heat ghee or oil over medium heat. Add mustard seeds and let them splutter.

3. Add cumin seeds, dry red chilies, green chilies, and curry leaves. Sauté for a few seconds until fragrant.

4. Add chopped tomatoes and cook until they turn soft and mushy.

5. Add turmeric powder and asafoetida, and sauté for a minute.

6. Pour in the tamarind juice and bring the mixture to a boil.

7. Add rasam powder and salt to taste. Stir well and let it simmer for a few minutes.

8. Adjust the consistency of the rasam by adding water if it's too thick.

9. Once the rasam is cooked and aromatic, remove it from the heat.

10. Garnish with chopped coriander leaves and crushed garlic (if using).

11. Serve hot rasam as a soup or along with rice as a part of a meal.

Rasam is known for its soothing and digestive properties, making it a comforting dish enjoyed in Tamil Nadu and throughout South India.