To be very frank, South Indian delicacies are not my favourites - even though I am a South Indian, by birth. Though I grew up on South Indian staples like Idli, Dosa, Sambhar, Rasam and Coconut based curries, my taste-buds are more partial towards North Indian, Oriental and Continental flavours. However, there are days that I crave for a piping hot and satiating meal from the South. And the lazy person I am, (a total Garfield sometimes) I would rather make a quick and easy version of the otherwise seemingly arduous delicacies from the South of India.
And so, for the days when I crave a satiating rasam rice with a dollop of ghee on top, this recipe is what I stick to. I bring to you a classic, the quick and super easy recipe of South Indian style rasam.
Serves: 2
Time: 15 mins
INGREDIENTS:
For the rasam:
1-2 medium-sized ripe tomatoes
2 teaspoon sambhar/rasam powder
1 teaspoon turmeric powder
1 pinch asafoetida powder or concentrate, diluted with water
2 tbsp fresh coriander leaves, finely chopped
Salt to taste
2 teaspoon sambhar/rasam powder
1 teaspoon turmeric powder
1 pinch asafoetida powder or concentrate, diluted with water
2 tbsp fresh coriander leaves, finely chopped
Salt to taste
For tempering:
2 teaspoon mustard seeds
6-7 fresh curry leaves
Coconut oil
2 teaspoon mustard seeds
6-7 fresh curry leaves
Coconut oil
METHOD:
- Quarter the tomato and blend until lump-free and runny.
- Transfer into a bowl. Add equal amounts of water, or till desired watery consistency.
- Add the masala powders and salt. Mix well and set to boil for about 5-7 minutes.
- Later, add the chopped coriander.
- In a tempering vessel, heat 2-3 tsp coconut oil. When hot add mustard seeds. When they start spluttering, add curry leaves and switch off the heat.
- Add the tempering to the rasam mix.
- Mix well and serve hot with steamed rice, poppadoms and ghee.
