Rasam is one of the most common dish we make in South Indian homes. The very next meal after a trip or after week long eating outside, we South Indians crave for steamy rasam. Yes, that’s our comfort food. I relish eating white rice with hot rasam and papads. This rasam follows the easiest recipe ever. Today I am sharing my mother-in-law’s recipe. She boils tamarind water, little cooked yellow split peas (toor dhal), rasam powder, asafeotida, crushed raw garlic and cilantro together. After a rolling boil, she switches the heat off and lets it settle down. You can disgard the tamarind after extracting or like my mother-in-law we can leave the pulp in it. She then adds salt to taste and serves hot with yam or potato fry.
- 3 cups water
- 1 yellow lemon sized tamarind pulp
- ¼ cup cooked split yellow peas toor dhal / tuvaram paruppu
- 1 tsp asafoetida
- 5 garlic crushed, with skin
- ¼ cup rasam powder
- ¼ cilantro finely chopped
- salt to taste
For Rasam Powder (Dry roast ingredients separately and cool and grind together)
- ¼ cup black pepper corns
- ¼ cup coriander seeds
- ¼ cup cumin seeds
- 3-4 dry red chillies
- ¼ raw yellow split peas
- Soak tamarind in warm water for 10-15 minutes. Remove and discard any seed. Squeeze the tamarind pulp in water to extract all its goodness.
- Add mashed, cooked yellow split peas/ toor dhal/ tuvaram paruppu, asafoetida, crushed garlic, rasam powder, cilantro. Bring it to a rolling boil. Add salt to taste. Serve hot with rice and any vegetable poriyal / curry.