Rasam is a type of thin and spicy lentil soup which is an integral part of any South Indian meal but is different from the popular sambhar.There are many version of rasam, some are made with lentil and some are made without using any lentil ,taste almost like a spicy tomato or vegetable broth.
- Dry roast red chillies, coriander seeds, chana dal, peppercorns, urad dal and saute it.
- Then add cumin seeds, curry leaves, grated coconut, roast all the ingredients and grind to powder by transferring to a blender.
- Heat water in a pan, add green chillies, turmeric powder, salt, tomato puree, tamarind juice, dal water and boil for 5 minutes with a closed lid then add 2-3 teaspoons of prepared powder, let it boil. When once it comes to boil, add jaggery, salt.
For tempering:
- Heat ghee in a pan, add mustard seeds when mustard seeds splutter.
- Add cumin seeds, asafoetida, curry leaves to the same pan and pour the tempering to the above rasam.
- Then add chopped coriander, grated coconut, mix it and switch off the flame.
Serve it with rice.