RASAM

  Rasam is a easily digestible ,flavorful , exotic South Indian soup and is called charu is telugu. It is a very good appetizer. It is usually taken with plain rice and as a different side dish. It can be even had  as it is as a soup. Depending upon the predominant ingredient used in the preparation, rasam varies in its name. Tomato rasam ,garlic rasam, ginger rasam, lemon rasam, dal rasam are some of the varieties. Here I present a simple rasam made with homemade rasam powder (recipe given under powders section)

INGREDIENTS

• Tamarind                     a small piece
• tomatoes                     1 no(diced into cubes)
• drumstick                     3 -4 pieces
• rasam powder              1 Tsp
• salt                              to taste
• turmeric                      a pinch
• sugar                           1 tsp
• Water                          1/2 liter

FOR THE TADKA

• Oil/ghee                      1 Tsp
• mustard seed              1/4 tsp
• jeera                           1/4 tsp
• methi seeds                1/8 tsp
• hing                             a pinch
• cilantro                        3-4 sprigs(chopped)

PROCEDURE
In a sauce pan add all the ingredients for the rasam and cook till the tomatoes and  drumstick pieces are well cooked. The frothy layer formed on the rasam should disappear. Heat oil/ghee in a pan add the tadka ingredients and when mustard seeds splutter add it to the rasam. Finally add the chopped cilantro and switch off the flame. Cover the rasam with lid so that the flavor of tadka and cilantro do not escape. Serve hot as a soup or with rice.
TIPS

• For the rasam to be extra flavorful add the freshly ground peppercorns.
• Rasam is a good remedy for indigestion and cold