If you are organizing a party or a get together and you are thinking of an appetizer to serve – here is a quick, easy, delicious rasam that you can prepare especially if the gathering is over 20-30 people.
It is said that some of the wedding chefs in the South of India use this recipe as not only is it a delicious rasam but economical as well if you have to serve hundreds of people!!
Cooked Dal and Rasam Powder are NOT used in the preparation of this rasam and hence has its own unique taste and flavour!!!
Rasam is a thin gravy, which is tamarind or tomato based.
Dal may or may not be used.
Rasam requires lesser quantity of Dal when compared to the preparation of Sambhars.
Ingredients to serve 6 people
1 inch Piece Tamarind
¼ Cup Hot Water (to soak the tamarind)
¼ inch Piece Asafoetida or
½ Tsp. Asafoetida Powder
5-6 Cups Water
Few Finely Chopped Coriander leaves
Few Curry Leaves (Optional)
2-3 Tsp. Salt
Ingredients to grind
2 Small Size Tomatoes (chopped in quarters)
2 Tbs Toor Dal
1 Tsp Peppercorn
2 Tsp Cumin Seeds
1 Red Chilli (Dry)
2 Tsp Coriander Seeds
For Seasoning
1 Tbs. Oil
1 Tsp. Mustard Seeds
½ Tsp. Cumin Seeds
Preparation
Soak the Toor dal, Cumin Seeds Peppercorn, Red Chilli and Coriander seeds for 15-20 minutes in warm water
Soak the tamarind in a bowl in ¼ cup of hot water for 10 minutes
Extract the tamarind juice by adding ½ a cup of water little by little and keep aside
Grind the dal, cumin seeds, peppercorn, red chilli and coriander seeds with the chopped tomatoes and water
Pour it into large deep based dish, place it on the stove and bring it to the boil
Add the the extracted tamarind juice, salt, asafoetida, and the remainder of the water
Let it boil for about 10-15 minutes on a medium flame.
The Rasam is ready to be served.
Seasoning
Heat the oil in a small pan and add the mustard seeds.
When the seeds crackle add the cumin seeds and tip it into the rasam
Garnish with the finely chopped coriander leaves.
Note: Garnishing with Curry leaves is optional to suit the palate of the individual