Mommy’s Rasam

• For the Ground Mixture Ingredients:
  • 2 tbsp whole black pepper
  • 2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 2 garlic cloves
  • A small piece of ginger
  • A few curry leaves (stems included)
  • Stems of coriander leaves (reserve the leaves for garnish)
  • 1/4 tsp fenugreek seeds
• For the Rasam:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 2 whole dried red chilies
  • A few curry leaves
  • 1/2 tsp turmeric powder
  • 1 tomato, chopped (or one canned tomato)
  • 1 tsp tamarind paste
  • 1-2 tsp rasam powder or sambar powder (optional)
  • Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Prepare the Ground Mixture:
   • In a blender or grinder, combine black pepper, cumin seeds, fennel seeds, garlic cloves, a small piece of ginger, curry leaves, coriander stems, and fenugreek seeds. Grind into a fine paste.
2. Heat the Oil:
   • In a wok or pan, heat 2 tablespoons of oil over medium heat.
3. Add Tempering Spices:
   • Add mustard seeds and let them splutter. Then add the dried red chilies and curry leaves.
4. Add Ground Mixture:
   • Once the mustard seeds have spluttered, add the ground mixture and turmeric. Stir and cook for about 5 minutes.
5. Add Tomatoes:
   • Add the chopped tomato (or canned tomato) and cook until the tomato is fully mashed and well combined with the spices. Add water as needed, add tamarind paste and salt to taste
   • Bring the mixture to a boil and then reduce the heat. Simmer for about 5 minutes.
   • Optional Additions:
     • If using, add rasam powder or sambar powder for extra flavor. Adjust the seasoning as needed.
   • Garnish and Serve:
   • Garnish with freshly chopped coriander leaves
6. Enjoy this flavorful Rasam with rice or as a side dish!