RASAM...(TAMARIND RASAM)

RECIPE:

Ingr:

Tamarind pulp                  2 tbsp
(lemon size )
Garlic                                5 cloves
Red chillies                      3
Cumin pd                          4 tsp
Pepper  pd                        2 tsp
Tomatoes                         2
Curry leaves                    1 sprig
Coriander leaves             1 sprig
Turmeric                           1/4 tsp
Hing                                   1 pinch
Mustard                             1/4 tsp
Dal/veg stock                    2 cups 

Method:

1. Soak tamarind and filter the pulp.
2. In a deep vessel take dal/veg stock .
3. Add salt, turmeric, cumin pd, pepper pd, crushed garlic, 2 minced red chillies.
4. Chop tomatoes, curry leaves, coriander leaves finely and add to the rasam mix.
5. Mix all together with your hands to mash and blend all the ingr.
6. Add 2 cups of water and let it marinate for sometime.
7. In a pan, heat 1 tsp oil and put in mustard, hing and the remaining red chilli as shown.
8. On crackling add curry leaves and pour the rasam mix.
9. Let it simmer on reduced flame for a while.
10. When bubbles start forming ( as shown above), switch off the flame.
11. See that the bubbles do not break down (otherwise the real taste & flavour of rasam will get lost.)
12. Serve hot with rice or have it as an appetizer.
13. Seasoning can be adjusted according to one's taste.

Note:

1. All the ingr (except tadka ones) can go into a blender also.
2. Dal water will improve the taste otherwise plain water can also be used.
3. Lemon juice, can replace tamarind .
4. Rasam powder is preferred in the south wherein cumin, pepper,dal etc are ground together.
5. This one is the basic recipe which i prefer as it retains the stark flavours of all the ingr.
6. Many variants can be tried viz., pineapple rasam, coconut rasa, plum rasam, tomatoes rasam, lemon rasam, daal rasam etc. (the basics remain the same.)
7. Green leaves/ spinach stock, mixed veg stock, daal stock etc. can be used as base.