This is an authentic and traditional, spicy rasam specifically made in Iyengar Tamil Brahmin's wedding feast. Tastes heavenly with steamed rice and papad.
Ingredients
3 tomatoes
3 green chillies
3 tsp oil
1 tsp mustard
2 sprigs of curry leaves
2 slit green chillies
4 crushed garlic cloves
1 tsp tamarind pulp
1 tsp jaggery powder
Salt to taste
Roast and powder :
3 tsp daniya / coriander seeds
1 tsp jeera/cumin seeds
1/2 tsp peppercorns
2 tsp Toor dal
4-5 dry red chillies
Roast these ingredients on a medium flame and make fine powder and keep aside.
For the tempering:
2 tsp oil
1 tsp mustard
1 tsp jeera/ cumin seeds
1 sprig of curry leaves
Pinch of hing / asafoetida powder
Procedure
Wash and chop finely one tomato and make puree of the remaining two tomatoes and keep aside
Heat oil in a pan, add mustard, once it starts crackling add curry leaves, crushed garlic, green chillies chopped one tomato and fry. Once it is cooked add the tomato puree, fry for 3-4 mins.
Now add 3-4 cups water, and let it boil.
Now add the ground masala powder as per taste, salt to taste, jaggery powder and tamarind pulp.
Let the rasam boil well for 5- 10 mins, turn off the flame.
Temper with the ingredients mentioned and garnish with chopped coriander leaves.
Serve with steamed rice and papad and enjoy.
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