Rasam is mostly referred to South Indian Soup by Non-South Indians and Foreigners. But it is rare to see a South Indian having Rasam as Soup. It is watery like a Soup but mostly served with Rice. Rasam is prepared more during Rainy Season as it is believed to help not getting affected from Colds. It is served the last normally and during any feast (Virundhu) as it helps in digestion because of the Cumin and Garlic used. It also helps to get relief from Cough and Colds because of the Pepper used.
Here is the easy recipe:
Ripe Tomato (Medium) 1
Pepper Corns 1 ½ tsp
Jeeragam / Cumin 1 tsp
Curry Leaves 12
Asafoetida Powder ¼ tsp
Turmeric Powder a pinch
Mustard Seeds 1 tsp
Peel off Garlic. Cut Tomato into two halves.
Soak Tamarind for 5 mins in water. Extract its Juice.
Grind Together coarsely: Pepper Corns, Cumin, Garlic, Curry Leaves (6) and few coriander.
Chop the remaining Coriander.
In a Vessel (or Serving bowl), add extracted Tamarind Juice along with its skin. Squeeze Juice from Tomato and add this too along with its skin. Add the ground Powder, Asafoetida & Turmeric Powder, Curry Leaves and Chopped Coriander. Add enough Water, Salt and stir well.
Heat Oil in a pan. Add Mustard Seeds. Wait till it stops popping up, pour the unboiled Rasam prepared in the bowl into the pan carefully.
Bring it to a boil which would take 5 mins or less. Rasam need not be boiled for a long time.
Serve with Rice and/or Dhal Curry along with any Spicy Dry Curry/ Egg Fry.
Cooked Toor Dhal can also be added before boiling Rasam. I prepare Dhal Curry along with Rasam as both can be mixed together while serving or can be had separately.
If Rasam is served for babies, add 1 tsp Pepper and ¾ tsp Cumin.
Rasam stays fresh for more than one day without refrigerating. But if Toor Dhal is added while cooking, it is a must to refrigerate.