Rasam Recipe (Without Rasam Powder)

First, soak tamarind in ½ cup of water for 20-30 minutes.

Later, squeeze the soaked tamarind into a pulp. Strain and set aside.

In a grinder, ground 3 tsp cumin seeds, 2 tsp whole black pepper, & 6 to 7 roughly chopped garlic (medium-sized) to a semi-fine consistency.

Heat 2 tbsps oil & add 1 tsp mustard seeds. When the mustard seeds splutter, add two pinches of asafoetida, 2 to 3 dry red chilies, & 10 to 12 curry leaves.

Next, add the chopped tomatoes & sauté until they soften. Add the ground cumin seeds, black pepper & garlic, & ½ tsp turmeric powder.

Mix well & add the strained tamarind pulp along with water and salt. Let it come to a gentle simmer on a low heat. Do not boil, but let it slowly come to a point of gentle boil.

Now, switch off the heat.

Finally, add two tablespoons chopped coriander leaves.

Stir & serve rasam hot with steamed rice or as a soup. Enjoy! Visit vegrecipesofIndia.com for more techniques.