The five course or six course menu for lunch in traditional South Indian Homes, Rasam is one of the main course along with Sambar, Dal etc. There are many varieties of Rasam like Milagu (Pepper) Rasam, Lemon Rasam, Tomato Rasam etc. Tomato Rasam is also called as Tomato Charu in the local language. Rasam, mixed with steamed Rice, is the regular way to serve this dish. But, All the Rasams can be had as a standalone soup also.
Oil – 1 tbsp
Mustard (Rai) – 1 broken
Cumin Seed (Jeera) – 1 tsp
Curry Leaves – 1 strand
Crushed Garlic – 5 pods
Grated Ginger – ¼ tsp
Green Chilli – 1 (slitted)
Asafoetida (Hing) – ¼ tsp
Tomato (medium sized) – 3 (finely chopped)
Rasam Powder – 1 tsp
Turmeric (Haldi) Powder – 1/8 tsp
Water – 750 ml
Tamarind Pulp – 1 tsp
Sugar – 1.2 tsp
Salt to taste
Cilantro ( Dhania Leaves) – 2 tbsp (chopped)
Heat the Ghee or Oil in a pan. Add Mustard and allow it to crackle. Add Cumin Seed and allow it to crackle. Add Chilli and Curry Leaves. Stir for a few seconds. Add the crushed Garlic and grated Ginger. Stir for a minute. Add Asafoetida. Stir for 5 seconds.
Add Tomatoes and cook till it becomes mushy.
Add Water, Turmeric Powder, Tamarind pulp, Sugar, Salt and slitted Green Chilli. Once it starts boiling, cover and simmer for 5 minutes.
Now, add the Rasam Powder and allow it to boil.
Just allow one boil. Do not allow to boil for a long time. Add Dhania and mix. Cover the pan. Switch off the flame.
Keep the Rasam covered till you serve.