The Indian cuisine is closely related to Indian history, with each region developing a unique set of dishes, using diverse ingredients. Rasam was discovered during the Pandiyan times according to ancient tales. When the ruling king’s son fell ill, refusing to eat anything that was fed to him, a decree was sent out that a dish prepared which the prince would eat, would earn a bag of gold coin for the cook. Karunas, a humble Brahmin priest, decided to participate rooting for the bounty. He took it upon him to try his luck with a dish he had invented. He got hold of locally available materials and seasonal vegetables like lemon, curry leaves, gooseberries, pineapple, black pepper, salt, turmeric and ground them together before boiling it in water. It turned out to be an appetizing concoction, and thus when the prince was served with this, he not only recovered, but made this soup a state favorite. Thus, gooseberry, pineapple rasam found its way into the royal kitchens and became a part of Indian history.

INGREDIENTS

FOR RASAM POWDER:(OR USE UDUPI RASAM POWDER)

  • 1 tsp oil
  • 1 tsp coriander seeds / dhaniya seeds
  • ½ tsp jeera / cumin seeds
  • 10 methi seeds / fenugreek seeds
  • 3 dried kashmiri red chili / lal mirch
  • few curry leaves
  • ¼ tsp black pepper / lal mirch

OTHER INGREDIENTS:

  • 1 medium sized tomato, finely chopped
  • 2 green chili, slit lengthwise
  • few curry leaves
  • 1 cup tamarind extract
  • ½ tsp turmeric powder / haldi
  • ½ tsp jaggery
  • salt to taste
  • 2 cups water
  • 1 cup toor dal, cooked
  • 2 tbsp coriander leaves, finely chopped

FOR TEMPERING:

  • 1 tsp oil
  • 1 tsp mustard seeds / rai
  • ½ tsp urad dal
  • 2 dried red chili, broken
  • few curry leaves
  • pinch asafoetida / hing

INSTRUCTIONS

  • firstly, add a tsp of oil and roast coriander seeds, jeera, methi seeds, red chili, curry leaves and pepper.
  • blend to fine powder. keep side.
  • in a kadai take tomatoes, green chili and curry leaves.
  • also add tamarind extract, turmeric, jaggery and salt.
  • cover and boil the tamarind water for 15 minutes.
  • add 2 cups of water and get to boil.
  • now add cooked toor dal and mix well.
  • also add prepared rasam powder or udupi rasam powder.
  • mix well and continue to boil for 2 minutes.
  • meanwhile, prepare for tempering by heating oil.
  • add mustard, urad dal, dried red chili, curry leaves and hing.
  • pour the tempering onto the rasam.
  • also add coriander leaves and serve tomato rasam recipe or easy tomato saaru recipe with rice and papad.