Rasam is a very popular tangy-spicy soup like dish eaten with plain rice specially in sourthern parts of India. I know that at my husband's house, its a staple dish. I personally enjoy eating it with some rice and yogurt.Very easy to prepare, with all healthy ingredients. You could just drink it as a simple soup. Its the best medicine when you have a sore throat , the tangy tamarind water and the heat from the corriander and peppercorns, really soothes your throat.
These days the climate is obviously chilly and there's nothing better than something warm and spicy and tongue tickling right? There are so many different kinds of Rasam, like Tomato Rasam, Pineapple rasam, Moong dal rasam etc etc, its quite endless. I've just done a simple Tomato rasam the same way my MIL prepares but modified a little!
I included Red Radishes (something that I always have in my fridge). I love the mild peppery taste it provides and it becomes quite soft yet has a mild bite to it once cooked. Radishes are very healthy too and one of my favorite reason to eat them (raw or cooked) are - they help in weight loss ;-)Here's some good info on health benefits of Radish.
Isn't it weird how some of my recipes turn up with these unique abbreviations like CCC for my Citrus Checkerboard Cake and now RRR for Red Radish Rasam...LOL! ;-) Now on to my recipe!
Red Radishes - 5-6 (washed and thinly sliced)
Whole corriander seeds - 2 tblsp
Whole Peppercorns - 2 tblsp
Dry Red chillies - 3-4
Garlic cloves - 3-4
Tomato - 2 medium (cut into small cubes)
Tumeric powder - 1/2 tsp
Rasam powder - 1 tsp (optional for taste)
Tamarind water - 1 cup (If using Tamarind pulp - add 2-3 tblsp pulp to 1 cup water)
Water - 1 or 2 cups (use as required)
Oil - 1 or 2 tblsp
Chopped Corriander leaves - for garnish
Salt - to taste
1. Using a mortar pestle , grind the corriander seeds and peppercorns coarsely.
3. Heat oil in a kadai and add the ground corriander seeds, peppercorns, dry Red Chillies and garlic cloves and saute on medium heat for few minutes. (Another method is to dry roast the whole corriander seeds, peppercorns and Dry red Chillies and then grind them to a paste with some water and then add this paste in the oil and saute with garlic.)
4. Add the tomato and cover and cook until the tomato has softened, then mash the tomato into a pulp.
I always prefer to just drink the Rasam as a soup :-) So I just kept aside a glass all for myself. The warmth from the corriander, peppercorns and chilly and the mild tang from the tomato & tamarind
wa, the lovely flavor from the Garlic...mmmm, there's nothing that you won't like about this soup :-).