Rasam is a traditional spicy broth from Tamilnadu. Its thin in consistency and is delicious in taste. Its considered to be healthy during normal fever and cold.


Ingredients:
1 cup tuvar dhal
3 tomatoes
1 tsp sugar or little jaggery( optional for those who avoid spicy food)
coriander leaves (little)
1/2 tsp haldi
5 flakes garlic
2 tsp jeera
1 tsp black whole pepper
2 tsp oil
1 tsp mustard
half tsp jeera
hing (pinch)
curry leaves(kadi patta)
2 or 3 red whole chillies .


Method:

1. Boil tuvar dhal and 2 tomatoes with enough water in pressure cooker (3whistles). Let it cool.
2. Churn it and add 1 cut tomato cut into small pieces, turmeric half tsp, salt 11/2 tsp, sugar, coriander leaves and keep it boil.
3. Mash garlic, jeera and pepper coarsely without adding any water.
4. Heat oil, add mustard, jeera, hing, mashed (garlic, jeera, pepper), curry leaves and red whole chillies ans just fry till it turns brown and to the boiling rasam.
5. Rasam is ready. It is a little bit spicy, but goes very well with steamed rice .
6. Garnish with coriander leaves.

Making Time: 20 minutes

Serves: 4 persons.

Shelflife: 1 day( if stored well in refrigerator, then can be used for 2 days).

Note: As such sugar is not added to rasam, but people avoiding spicy foods can add sugar or jaggery.

Click here to know all about Tamil Nadu cuisines- Introduction To Tamil Nadu Cuisines And Recipes.