Instant rasam...sluurrrpp

Instant Rasam..slurrp
Every one usually crave for something that warms up their soul on a rainy day or cold wintery night!! Well I'm one among them..
This is a recipe which I learned pretty much during my 'newly married' days! This rasam accompanied by rice and a hot omelette was an instant hit For the two of us! So here comes the recipe with lots of warm love...

Ingredients:

A small handful of tamarind ( size of a lime or pingpong ball)soaked and the pulp strained finely.
Tomato- 1 big or 2 medium sized ones diced into small piece , pulsed

To grind:SPICES (in dry mixy)
2-3cloves of garlic with the skin
1 dried red chillies
1/4 tsp asafoetida
1/2 tsp peppercorns( whole black pepper)
1/2 tsp cumin seeds/ jeera
Tomatoes 1 big diced into small piece , pulse them in the end seperately

Tempering:
Oil-1/2 tbsp
Mustard- 1/2 tsp
Curry leaves 4/5 leaves

Garnishing:
2 sprigs-Coriander leaves destalked and chopped finely.

PREP:
In a wide bowl, add the tamarind pulp, mix in the grinded mixture of spices. Add salt,asafoetida and turmeric powder and mix well. Then add in the tomato pulp and add 1/2 of water more.Now set aside.
Method:
In a sauce pan or wide kadai, heat some oil and add the mustard curry leaves and let them crackle, until the aroma fills in the air. Turn off the flame,then pour in the mixture that we prepped up before tempering.At times the sizzling effect may spread the flame onto the surrounding which is why we need to turn off the flame.
Turn it back on, then let it simmer for a 2-3 min, until you see an off white or light yellow ring forming near the rim of the vessel. Then turn off the flame and garnish with coriander leaves. 

Serve with hot rice and pappad/pappadam.
This is a simple remedy for a common cold or a quickfix for a rainy day soup. 

So do drop in a mail inacase you have some question and I shall be happy to get back to you. Oh Im just getting to know my new partner in this venture CANON 600D, so I shall post the pictures as soon as possible



Devi