Sunday, November 02nd, 2008 | Author:

Ingredients:

  • Tomato ½
  • Lemon juice from 1 lemon
  • Whole black pepper 1 tsp
  • Cumin 1 tsp
  • Garlic 2 cloves
  • Red chili powder
  • Asafetida 1 pinch
  • Mustard seeds 1 tsp
  • Urad dal 1 tsp
  • Jeera 1 tsp
  • Green chili 1 (slit lengthwise)
  • Red chili 1
  • Curry leaves 4 or so
  • Cilantro

Procedure:

  1. Grind black pepper, cumin, and garlic into coarse paste and mix to 4 cups water
  2. Crush the tomato and add it to the mix along with turmeric and salt
  3. Garnish: Add oil to a pan and fry mustard seeds, urad dal, and cumin. Once it starts to splutter add asafetida and curry leaves and then immediately pour the mix from step 2 into the pan
  4. When the rasam starts to boil turn off the stove and add the lemon juice and cilantro

Notes:

  • Once you add the lemon juice taste the rasam; if the lemon taste is less then add more lemon juice
  • Do not add lemon juice to the rasam when it’s boiling. It will give the rasam a bitter taste.
Category: Main Course (V)
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