For k, rasam is “sick food” to be had when you are really under the weather…..and for me….i can eat rasam and rice practivally every day…..problem is on the rare occasions that I make rasam, it remains in the fridge for a couple of days…..even in the smallest of quantities, I cant seem to finish it…..and my loathing for wasteage is legendary………a couple of things from the pantry and I was slurping on the most surprisingly wonderful soup!!
I don’t think this will be made again only if I have some leftover rasam for the soup…..with some rasam powder on hand, this can be whipped up anytime…..and with the rains coming on full blast here…..this is perfect food for this time of the year…throw in some boiled pasta…or pair it with some crusty bread….and dinner is served!!
For the rasam – Makes 3 cups
Rasam powder: 2 T coriander seeds, 1 t cumin seeds, 6-7 peppercorns –dry roast these and crush ina blender jar till It becomes a coarse powder.
2 c water
1 ½ c ripe tomatoes, cut in cubes
2 pods garlic
2-3 T fresh coriander leaves
½ c tamarind extract
1 slit green chilly
Add the tomatoes, garlic and coriander leaves and whizz a few seconds till it gets roughly crushed. Add this to the water, add the tamarind extract, salt to taste and the slit green chili and bring to the boil. Simmer for 10 minutes, stirring a couple of times till the tomatoes have turned to mush. Temper with curry leaves, cumin and mustard seeds in ½ t oil and serve hot with rice.
For the soup – Makes 2 cups
2 cups rasam
2-3 T tomato puree
Twist of lime
¼ t freshly ground pepper
Chopped Celery / mint / coriander for garnish
Blend the rasam in a liquidizer and pass it through a sieve, discarding the solids and reserving the liquid. Mix the tomato puree with this liquid and simmer for 3-4 mins, add the pepper and simmer for another couple of minutes. Add the lime juice, garnish with celery / mint / coriander and serve