One Time Rasam

Rasam is an essential course of South Indian meal. In this recipe of rasam, dal is not used in any way. Its simple and instant rasam made with few spices and preferably tomatoes. This is called one time rasam because once this rasam is boiled, it cannot be boiled agai

Also locally known as Pongu Saaru, Pulichaar, Rasam is a rustic recipe South India. To make it more powerful and flavored, the ratio of tamarind and tomatoes should be exact or you may add mustard seeds, cumin seeds, and whole red chillies.
Cook time:-30-35 min
level:-Easy
Category:-Veg

Makes

Serve:-4

Ingredients

Tamarind 1 inch sized ball
1 big Tomato
Curry Leaves
Cilantro, few sprigs
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1/2 tsp Black Peppercorns
Pinch of Asafoetida
3 Garlic Buds, Minced
Little Turmeric Powder
Salt to taste

Method of preparation

Extract all the juice from tamarind in half a cup of water by squeezing post boiling for few minutes. Wash, chop and lightly crush the tomatoes. Use tomatoes that are sweet and ripe.

Clean, wash and chop cilantro. Peel and lightly mash the garlic pods.

Grind coriander seeds, cumin seeds, black peppercorns into fine powder using a spice blender.

Take 4 cups of water in a mixing bowl, add ground spice powder, mashed garlic pods, tamarind extract, tomato, cilantro, curry leaves, asafoetida, turmeric powder and salt.Mix thoroughly and put on high flame until the water comes to a boil.

Boil the rasam for less than a minute and remove from heat.

Serve immediately over plain steamed rice and dollop of ghee. Don’t heat the rasam again, mix everything together and heat when necessary.

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