Rasam is one of my favorite South Indian dish when I travel to Bangalore, India. Rasam is mainly prepared with tomatoes and spices. Its served with steamed rice or can be enjoyed as a soup. Rasam is absolutely comforting and a perfect meal during cold winter days for kids and adults. My friend Sneha Jain makes the best Rasam for her friends and family. Sneha’s Rasam recipe will truly keep you warm this winter and you will crave to make it often.
6 to 7 plum tomatoes
2 cups water
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1-2 dry chili
3-4 curry leaves
6 garlic cloves
1 tablespoon rasam powder (MTR)
1/2 teaspoon vegetable oil or ghee
1 tablespoon cilantro, chopped
salt and pepper
Boil the tomatoes in hot water for 6 to 8 minutes. Its optional to add 1 or 2 pieces of tamarind. Grind the tomatoes and strain.
In a small heated pan roast the cumin seeds, coriander seeds, red dry chili and curry leaves for 1 to 2 minutes. Grind all the ingredients coarsely
In a medium pot, heat the oil or ghee add mustard seeds, cumin seeds, garlic and curry leaves. Saute for 1 to 2 minutes until the garlic is cooked. Add the roasted/grinded mixture and rasam powder. Next add pureed tomatoes, salt and pepper. Boil it for 4 to 5 mintures. Garnish with chopped cliantro.