Here's a basic recipe for making Rasam

Rasam is a traditional South Indian soup or broth that is typically served with rice or enjoyed on its own as a soup. It's known for its tangy and spicy flavors. Here's a basic recipe for making Rasam

Ingredients:

For Rasam Powder:

- 2 tablespoons coriander seeds

- 1 tablespoon cumin seeds

- 1 tablespoon black peppercorns

- 1 teaspoon mustard seeds

- 1-2 dried red chilies (adjust to taste)

- 1/2 teaspoon fenugreek seeds (optional)

- 8-10 curry leaves

For Rasam:

- 1 small tomato, chopped

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

- 1/2 cup cooked toor dal (pigeon peas), mashed (optional)

- 2-3 cups water

- Salt to taste

- A pinch of asafoetida (hing)

- 1 teaspoon turmeric powder

- 2 tablespoons chopped coriander leaves

- 1 tablespoon ghee or oil

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 2-3 dried red chilies

-A few curry leaves

Instructions:

1. Prepare Rasam Powder:

    - Dry roast coriander seeds, cumin seeds, black peppercorns, mustard seeds, dried red chilies, fenugreek seeds, and curry leaves until fragrant. Let them cool down.

    - Grind the roasted spices to a fine powder using a spice grinder or mortar and pestle. Set aside.

2. Prepare Tamarind Water:

    - Soak the tamarind in warm water for about 15-20 minutes. Squeeze out the pulp and discard the seeds and fibers. Keep the tamarind water aside.

3. Make Rasam:

    - In a pot, add the chopped tomatoes, tamarind water, cooked toor dal (if using), salt, turmeric powder, and asafoetida. Bring it to a boil and let it simmer for 8-10 minutes until the raw smell of tamarind disappears.

4. Add Rasam Powder:

    - Add 2 tablespoons of the prepared Rasam powder to the pot and mix well. Adjust the consistency of the Rasam by adding more water if needed. Let it simmer for another 5 minutes.

5. Tempering:

    - In a small pan, heat ghee or oil. Add mustard seeds and let them splutter.

    - Add cumin seeds, dried red chilies, and curry leaves. Fry for a few seconds until fragrant.

    - Pour the tempering over the Rasam and mix well.

6. Garnish and Serve:

    - Garnish Rasam with chopped coriander leaves.

    - Serve hot Rasam with rice or enjoy it as a soup.

Rasam can be adjusted according to taste preferences by varying the amount of spice, tamarind, and other ingredients. Enjoy your homemade Rasam!

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