This is a very common dish in every Andhra household. Its prepared almost every day. This is said to be good for digestion, that’s the reason it’s prepared so frequently.
3 medium sized Tomatoes
½ Cup Onions
Marble sized Tamarind
3 tsp Rasam Powder
½ tsp Jaggery powder/Sugar
5-6 Garlic Cloves
A pinch of Asafetida/Hing
½ tsp Mustard seeds/Avalu
1 tsp Cumin seeds/Jeera
1 tsp Bengal gram dal/Pachisenagapappu
1 tsp Black gram dal/Minapappu
8-10 Curry leaves/Karvepaku
- Firstly, clean tomatoes and tamarind. (choose ripe tomatoes for good taste)
- Cut tomato into four pieces, drop them into cooking vessel. Add tamarind and 3-4 cups of water.
- Now cook them for 10-15 mins until tomatoes turn soft.
- Remove from flame and keep it aside till it cools down.
- Now mash them thoroughly or grind it so that you get a thick tomato juice. Throw away tomato & tamarind skin (in case you are mashing it by hand).
- Now add salt and rasam powder to this and check for taste. Add some more water, if required. Adjust the taste to your requirement.
- Now heat 2-3 tsp of oil in a pan, add mashed garlic cloves (with outer skin of garlic), jeera, mustard, Black gram dal, Bengal gram dal and Curry leaves. Allow them to splutter.
- Add chopped onions and cook till they turn soft. Now add a pinch of Hing/asafetida and add the rasam to it.
- Now add turmeric powder and jaggery, mix well and bring it to boil. Cook for 5-6 mins on low flame.
- Garnish with Coriander & Curry leaves and serve with hot steamed rice.
- You know it tastes good with idly too [Idly Rasam is served in restaurants in Hyderabad]. Try it..