Flavorful Homemade Rasam Recipe

• 1 small lemon-sized ball of tamarind
• 2 ripe tomatoes, chopped
• 1/4 cup pigeon peas (toor dal), cooked and mashed
• 1/2 teaspoon turmeric powder
• 1 teaspoon rasam powder (store-bought or homemade)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 2-3 dried red chillies
• 1 sprig of curry leaves
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 cups water
• 2 cups vegetable broth or water (adjust to desired consistency)
• 2 tablespoons chopped fresh coriander leaves
• Salt to taste

Instructions:

1. Prepare tamarind pulp: Soak the tamarind in 1 cup of warm water for about 15 minutes. Once softened, extract the pulp by squeezing the tamarind between your fingers. Strain the tamarind pulp and set it aside.
2. Cook the dal: In a pressure cooker or a saucepan, cook the pigeon peas (toor dal) until soft and mushy. Mash the cooked dal using the back of a spoon and set it aside.
3. Create the rasam base: In a large pot, add the chopped tomatoes, turmeric powder, rasam powder, grated ginger, minced garlic, and 2 cups of water. Cook the mixture on medium heat until the tomatoes become soft and mushy.
4. Add tamarind pulp: Pour the tamarind pulp into the pot with the tomato mixture. Stir well to combine the flavours.
5. Season the rasam: Add salt to taste and adjust the consistency by adding vegetable broth or water as desired. Let the rasam simmer on low heat for 5-7 minutes, allowing the flavours to meld.
6. Temper the rasam: Heat a little oil in a separate small pan. Add mustard, cumin, dried red chillies, and curry leaves. Let them splutter and release their aroma. Carefully pour this tempering into the rasam pot, infusing it with a burst of flavour.
7. Add cooked dal: Add the cooked and mashed pigeon peas (toor dal) to the rasam. Stir well to incorporate the dal into the soup.
8. Garnish and serve: Sprinkle freshly chopped coriander leaves over the Rasam, adding a vibrant touch. Serve the Rasam piping hot alongside steamed rice or as a comforting soup on its own.