Rasam is known by many names like Saru, Charu, Sar in different parts of
Southern India but rasam is the most common name. There are also many varieties of rasam like toor dal rasam, tomato rasam, rasam etc. It is just like a spicy soup which you can also eat with rice. It’s quite a comforter in cold weather. I have used freshly roasted spices to make rasam powder but you can also use readymade rasam powder available in the market but to be honest, taste won’t be the same. Mysore
Recipe of rasam
4 tomatoes- finely diced
3 tbsp toor dal (arhar dal/ split red gram)
1/4 tsp turmeric powder
A pinch of hing (asafoetida)
Salt to taste
Few curry leaves
4-5 cloves garlic (optional) - crushed
1 tsp ghee (clarified butter)
2 tsp coriander seeds
3 dry, whole red chillies
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp oil
1. Prepare the rasam powder by heating 1 tsp oil and frying the ingredients of rasam powder on a very low heat till it turns aromatic. Fry for about 3-4 minutes. Blend them in a blender to a fine powder.
2. Boil toor dal till soft. Mash it.
3. Boil 3 cups of water and add tomato. Add salt, turmeric powder; curry leaves and garlic to it. Boil it for few minutes.
4. Add mashed dal, rasam powder and hing. Simmer for 15 minutes. Turn off the heat and add ghee. Serve hot rasam garnished with coriander leaves.