Serves 2 people
1 large tomato (large diced)
2 tbsp tamarind pulp (mix with 4 cups water)
2 tsp rasam powder
1 tsp chilli powder
½ tsp turmeric powder
1 tsp black mustard seeds
1 sprig curry leaves
1 sprig coriander leaves (rough chopped)
1 tbsp ghee
salt to taste
sugar to taste
temper ingredients:

2 tbsp ghee
2 tsp black mustard seeds
1 tsp sajeera
1 tsp coarse black pepper
4 pcs dried chillies (whole)
1 sprig curry leaves
1 tbsp chopped coriander leaves

Recipe Courtesy of
Asian Food Network

Tantalizing Tangy Rasam

A light broth with a punch of flavour, this dish promises to get rid of your blues... and your flu-like symptoms! The tanginess of Rasam aids in cleaning out your respiratory tract while the curry leaves help you deal with the symptoms. A common dish in South Indian cuisine, Rasam is prepared using tamarind juice as a base, and gently simmered with tomatoes, pepper, cumin and other spices.

Difficulty: Easy

Preparation: 5 min
Cook: 15 min
Clean up: 10 min

Steps: 4 steps
18 Ingredients

Difficulty: Easy
Steps: 4 steps
18 Ingredients

Preparation: 5 min
Cook: 15 min
Clean up: 10 min

Instructions

Saute vegetables
- Heat up pot over medium heat
- Add ghee.
- Add diced tomato and curry leaves, coriander leaves and pinch of salt. Leave to cook till tomato softens a little about 3 mins.

Add in mustard seeds and tamarind juice
- Add black mustard seeds. Stir well.
- Add tamarind juice. Stir well.
- Add rasam powder, chilli powder and turmeric powder. Stir.
- Leave to simmer about 10 mins.
- Add to the rasam soup.

Add tempering ingredients
- Heat up pan over medium heat.
- Add all tempering ingredients. Leave to brown till fragrant about 1 to 2 mins.
- Switch off heat.

Plate and Serve!

Garnish with coriander leaves and serve immediately with steamed rice.

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Name: Tantalizing Tangy Rasam
Prep time: P0Y0M0D0H5M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H20M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 1 large tomato (large diced); 2 tbsp tamarind pulp (mix with 4 cups water); 2 tsp rasam powder; 1 tsp chilli powder; ½ tsp turmeric powder; 1 tsp black mustard seeds; 1 sprig curry leaves; 1 sprig coriander leaves (rough chopped); 1 tbsp ghee; salt to taste; sugar to taste; temper ingredients: 2 tbsp ghee; 2 tsp black mustard seeds; 1 tsp sajeera; 1 tsp coarse black pepper; 4 pcs dried chillies (whole); 1 sprig curry leaves; 1 tbsp chopped coriander leaves