Rasam is a daily affair at most households in South India. We generally have rasam with rice.
This rasam that I tried is more of an appetizer like soup and is slightly different from the normal rasam one prepares. It does not have dal in it. I learnt this recipe from a friend.
It is very spicy and tangy. This is one of the favorites at home.
Below are simple steps to make this yum appetizer:
Preparation time 20 minutes
4 big red tomatoes.
1 small size carrot
A small piece of ginger
1 tsp rasam powder
1 tsp Red chilly powder (adjust as per your taste)
Salt to taste
1 tbsp ghee. ( do not use oil)
1/4 tsp turmeric powder.
1/4 tsp asafoetida powder
3 pods of garlic chopped
1/2 tsp mustard seeds
1/2 tsp jeera
1 red chilly
2 stem of curry leaves
1/4 bunch of dhaniya leaves
Boil the tomatoes and carrot in two cups of water.
After cooling grind the tomatoes, carrot with a very small piece of ginger into fine paste.
In a pan add ghee . When it is hot add mustard seeds. Let it crackle. Then add jeera, chilly and chopped garlic. Fry this.
Let the garlic turn golden brown after which add asafotedia,turmeric powder and curry leaves. Saute this.
Now add the ground paste of tomatoes and carrot. Add 2 cups of water with the mixure. Check the thickness of the soup. If it is thick add some more water.
In the end, add sugar, rasam powder and red chilly powder. Let it boil.
Now add chopped dhaniya leaves.(around 1/4 cup chopped dhaniya leaves). Boil for a minute and serve hot.