Easy rasam recipe made without rasam powder

• Vegan

• Produce

  • 2 pinch Asafoetida
  • 2 tsp Coriander
  • 6 Garlic
  • 1 Lemon sized tamarind
  • 2 Red chilies, Dry
  • 1 Tomato, medium

• Baking & Spices

  • 2 tsp Black pepper, whole
  • 1 tsp Mustard seeds
  • 1 Salt as required
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 3 tsp Cumin seeds

• Frozen

  • 10 Curry

• Liquids

  • 2 1/2 cup Water

Found on vegrecipesofindia.com

Description

Directions

• soak the tamarind in 1/2 cup warm water for 20 to 30 mins.
• squeeze the pulp from the soaked tamarind. strain and keep aside.
• in a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.
• heat oil in a pan. crackle the mustard seeds first.
• add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chilies deepen their color.
• temper on a low flame so that the spices dont burn.
• than add the tomatoes and saute till the tomatoes soften.
• then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
• stir and then add the tamarind pulp. add water and stir well. season with salt.
• just let the whole rasam come to a gentle boil uncovered.
• then switch off the fire and add chopped coriander leaves.
• serve rasam hot, plain or with steamed rice.