Enjoy this potent south Indian delicacy with the goodness of pepper and garlic! Perfect to lift your spirits up when you are feeling a little down with cold!
Ingredients:
- 3.5 cups ……….. water
- 1 ………………… medium sized tomato
- 1.5 tsp ………….. pepper powder
- 1 tsp …………….. cumin powder
- 1 tsp …………….. rasam powder
- 7-8 ………………. garlic cloves (crushed or chopped)
- lemon sized ……. tamarind ball
- salt to taste
For tempering
- 1/2 tsp ………….. mustard seeds
- 1 tsp …………….. oil
- 2 ………………….. dried button red chili
- a few ……………. curry leaves
- 1/2 tsp ………….. turmeric powder
- 1 tsp …………….. rasam powder
- 1/2 tsp ………….. asafoetida (hing)
Method:
- Soak tamarind in water for 10-15 mins. Strain and keep the juice aside.
- In a large sauce pot, boil water.
- Once the water starts boiling, add pepper powder, cumin powder, rasam powder, garlic cloves, tamarind juice and salt.
- Chop the tomato into small pieces and add to the boiling mixture.
- Cook this mixture on medium heat for 10-15 minutes.
- Now prepare the tempering. Heat oil and add all the tempering ingredients. Once the seeds splutter, pour it over the mixture.
- Now cook it further for 5 minutes. You know the rasam is ready when the mixture has reduced to about 2 cups.
- Serve hot!
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Shuchi Vaishnav Gandhi is a jewellery designer, lover of crafts and a big foodie. She lives in Bangalore with her husband and drew early culinary inspiration from her father, who was a great cook and always got the best out of her. She loves to cook different cuisines and startedhttp://www.spicytangy.com in 2008 to overwhelming response. You can also mail her at shuchi@spicytangy.com