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Rasam   
M. Anantharaman, Vinayaka Caterers, Kochi
 Story Dated: Tuesday, July 29, 2014 15:39 hrs IST 
Rasam
   
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Rasam, like sambar, is a popular curry. It is very thin in consistency, and goes well with rice.
Ingredients 
01. The water that was used to boil the dal for the sambar – 1 ½  litres
02. Tamarind extract – 15 ml
03. Water – 15 ml
04. Turmeric powder – 1 tsp
05. Chilli powder – 1 ½ tsp
06. Asafoetida – 5 g
07. Jaggery – a  little
08. Cumin seeds – ½ tsp
09. Fenugreek seeds – ¼ tsp
10. Tomatoes (chopped) – 50 g
11. Curry leaves – a few
12. Salt – to taste
13. Tomatoes (chopped) – 50 g
14. Sambar masala paste (refer sambar recipe) – 2 tbsp
15. Coriander leaves (chopped) – 25 g
16. Coconut oil – 1 tbsp
17. Mustard seeds – ½ tsp
18. Dry red chillies – 4
19. Curry leaves – 2 sprigs
Preparation 

01. Add water to the tamarind and then add the turmeric powder, chilli powder, asafetida, jaggery, cumin seeds, fenugreek seeds, chopped tomatoes, curry leaves and salt.

02. Boil it well till the liquid content reduces and it thickens.
03. To this, add the dal water kept aside earlier when preparing the sambar, and also add the chopped tomatoes.
04. Add the sambar masala paste and when it bubbles well, add the chopped coriander leaves.
05. Heat coconut oil, add the mustard seeds, dry red chillies, and curry leaves.
06. Fry well, add it to the pan contents and mix well.
07. If required, roast a little pepper, coriander, cumin seeds and curry leaves. Powder it well and add one small spoon of it into the rasam for extra flavour.

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