Make South Indian style rasam with this simple recipe

Lucknow| Winters have started with slight coolness in the weather. In this season, people often adopt many measures to keep themselves warm. People often try to keep themselves warm in this season by making changes in everything from their clothes to their eating habits, so that their health remains healthy. In such a situation, most people like to drink tea in winter, but drinking too much tea can cause serious harm to health.

In such a situation, soup etc. is a good option, which not only makes you tasty but also benefits your health. However, drinking the same type of soup can be quite boring every time. Therefore, this time you can try the famous rasam of South India, which many people drink like soup. It is very easy to make and it is also very tasty, so let us tell you a simple recipe for making South Indian style rasam.

Content
1. Tamarind- 2 tbsp (soaked in hot water)
2. Tomatoes- 1 (cut or pureed)
3. Cooked tur dal (arhar dal) – 2-3 tablespoons (optional, for thickening)
4. Garlic cloves – 3-4 (cut, optional)
5. Rasam powder- 1-2 tsp
6. Turmeric powder – 1/4 tsp
7. Asafoetida-a pinch
8. Water – 3 cups
8. Salt as per taste

To temper:
1. Mustard seeds – 1 tsp
2. Cumin – 1 tsp
3. Dry red pepper – 1-2
4. Curry leaves – a fist
5. Ghee or oil – 1 tbsp

Garnish:
1. Fresh coriander leaves – chopped
2. Pepper (freshly crushed) – 1/2 tsp

Method of making
1. First of all, soak the tamarind in hot water for 10-15 minutes and then drain the water and separate its pulp.
2. Heat a pot and add 3 cups of water, tamarind juice, chopped tomatoes, turmeric powder, rasam powder and salt.
3. Let it simmer for 8-10 minutes until the raw tamarind smell disappears.
4. Now if you are using cooked toor dal, beat it and mix it in boiling rasam. Then mix well and thicken it as per requirement with water.
5. Heat ghee or oil in a small pan. Then add mustard seeds and let them burst.
6. After this add cumin, dry red chilli, curry leaves and asafoetida. Fry it for a few seconds until it smells. Pour this tempering over rasam.
7. Next add crushed garlic (optional) and freshly crushed pepper.
8. After this garnish with chopped coriander leaves. Serve hot with rice or vada or enjoy it as a soup.