Rasam (Dhal Rasam)

Rasam is a daily dish prepared in most parts of South India especially in Tamil Nadu. Dhal Rasam, Tomato Rasam, Tamarind Rasam, Pepper Rasam and so on are usual. At my home our usual lunch would be Rice + Dhal Sambar + Rasam + Any friend vegetable. Out of all varieties of Rasam I love dhal Rasam which is lite and yummmmmm.Also known as Paruppu Rasam or Paruppu Rasam or Bele Rasa.

Ingredients :

• Dhal water : (Boil Toor Dhal and separate the water, Dhal can be used for Sambar)
• Mustard Seeds : 1 tea spoon
• Red Chillies : 2 to 3 Nos.
• Curry Leaves : 1 string
• Asafotida : 2-3 pinch (Hing)
• Tomato : 1 No. Small
• Turmeric Powder : qtr tea spoon 
• Tamarind extract : 1 - 2 table spoon (if you are using thick paste then half tea spoon)
• 5 pods of Garlic + 1 tea spoon cumin seeds + 1 tea spoon black pepper (use a hand grinder and smash all these coarsely)
• Oil : 1 table spoon
• Salt
• Coriander Leaves

Method of preparation :

• In a pan heat oil, add mustard seeds, broken red chillies, curry leaves and Asafotida. 
• Before the red chillies get burnt add finely chopped tomato (preferably seqeez the chopped by hand tomato while putting it into the pan), fry it for 2 min 
• Add tamarid extract and once it comes to boil, add the pepper+garlic+cumin paste, turmeric powder, Dhal water and Salt. If the Dhal water is thick then add extra water. Bring this to boil, as soon as it comes to boil add finely chopped coriander leaves and remove from flame. 

Note : Add less tamarind extract first and once you pour the dhal water you can check taste and add more of tamarind if required. When the Dhal water comes to boil, you can see the froth, immediately remove from flame and dont boil it more.
Many of them use rasam powder instead of grinding cumin and pepper. It tastes great when you make it fresh.
Servie with Rice and pickle or any side dish. Rasam is good for Digestion