How to Make Rasam

This is a spicy, soupy dish that usually forms the second course of a south Indian meal. It is one of the most popular main course dishes in the South, next only to sambhar! It can be mixed with rice and eaten, but many prefer to drink it just like that

Instructions

Difficulty: Moderate

Things You’ll Need:

• Many ingredients (all listed below)
• Guests to help you enjoy the soup!

1. Rasam Ingredients :
   
   Tamarind juice : 2 cups
   Tomato : 1
   garlic : 2 pods
   curry leaves : 5
   coriander leaves (finely chopped) : 2 tbsp
   turmeric powder : a pinch
   salt : to taste
   oil : 2 tsp
   mustard : 1 tsp
   cumin : 1 tsp
   red chilli : 1 small
2. For the powder :
   pepper : 1 to 1.5 tbsp
   cumin : 1 to 1.5 tbsp
   red chilli : 1 (medium size)
   Thoor dal : 1 tbsp ( available in any Indian store).
   
   (Grind the above ingredients into dry powder).
3. Take 1 medium sized tomato, mash it and add it to the 2 cups of tamarind juice/extract.
4. Heat oil in a wok, and add mustard.
5. After the mustard splutters, add cumin.
6. Once the cumin becomes brown pour in the tamarind juice with tomatoes , and add salt, turmeric powder, mashed garlic, curry leaves, 1 red chilli split into two and rasam powder.
7. Bring it to a boil, switch off the stove and add the coriander leaves.
   
   You can either drink this as hot soup, or serve with white steamed rice.

Tips & Warnings

• There are many ways to cook rasam. There are many recipes on the internet for you to use!