Quick and Easy South Indian Style Rasam

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

For tempering:
2 teaspoon mustard seeds
6-7 fresh curry leaves
Coconut oil

METHOD:

1. Quarter the tomato and blend until lump-free and runny.
2. Transfer into a bowl. Add equal amounts of water, or till desired watery consistency.
3. Add the masala powders and salt. Mix well and set to boil for about 5-7 minutes.
4. Later, add the chopped coriander.
5. 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.
6. Add the tempering to the rasam mix. 
7. Mix well and serve hot with steamed rice, poppadoms and ghee.