Simple Rasam

Table of contents

1. About the dish
2. Preparation time
3. Cooking time
4. Ingredients
5. Preparation

1. About the dish

Rasam is an authentic dish of South India, and there are many varieties of rasam. The recipe I posted here, is my own version of rasam. I generally make the rasam with only tomato and I don't prefer to add tamarind water to it. I like the flavor of mashed tomato with pepper and cumin. 

2. Preparation time

The general time to prepare the dish is 15 to 20 minutes as to cook the pigeon peas dhal (toor dhal) in a cooker.

3. Cooking time

The cooking time takes around 5 minutes.

4. Ingredients

Ingredient listed below serves upto two

1. Tomato                                           - 1 small tomato
2. Pigeon peas (toor dhal) water        -  2 cups
3. Curry leaf                     
4. Coriander          
5. Cumin and pepper powder             -  1 teaspoon
6. Hing 
7. Turmeric                                         -  1/4 teaspoon
8. Salt
9. Sambar powder                              - 1/2 teaspoon

For seasoning

1. Mustard seed  -1 teaspoon
2. Cumin seed    - 1 teaspoon
3. Red chili        - 1 

5. Preparation

• First start with preparing pigeon peas (toor dhal) water. In a pressure cooker, add 2 table spoon of Pigeon peas (toor dhal) and 2 cups of water in it, and add a pinch of turmeric, let it cook for 4 whistle.
• I will always prefer to prepare the rasam with toor dhal water instead of tamarind water, so add water as required to keep the rasam.
• After four whistle, strain the cooked toor dhal and its water separately, using the strainer. Keep the toor dhal water as side.
• Now take a vessel or kadai to keep the rasam. Add the toor dhal water, one chopped small tomato and 1/2 teaspoon of sambar powder, and add 1/4 turmeric powder, hing and salt to it.
• Let all the ingredients cook for 5 minutes on low flame or yellow foam starts appearing in rasam. Now, add cumin pepper powder on the top and switch off the flame. Finally add some chopped coriander leaf to it.

• For cumin and pepper powder, roast 1 table spoon of pepper and cumin each separately and grind them to a coarse powder. 
• For seasoning: To pan or kadai, add some ghee, and add 1 tea spoon of mustard seeds, 1 teaspoon of cumin, and 1 red chili and curry leaf. Let all get cracked and switch off the flame. 
• Add these seasoning to rasam. Now the rasam is ready to serve.

Rasam taste good when served hot.