Rasam by far we consider as a magical soup, a must at least once a week in my house (rasam and benefits, rasam with crab legs, egg rasam, lemon rasam, yoghurt rasam, nandu rasam, coriander leaves rasam and rasam with home made rasam powder. Easily made, between the basic type, rasam can also be elevated in many ways for another version. This one today - curry leaves, coriander leaves, spring onion and of course the rest of the essential ingredients, rasam is simply fantastic with spicy crab parathal, chilli crabs or pepper basil crabs.
1/2 tbsp black pepper seeds
1 tsp cumin seeds
Tamarind juice - as needed
2 sprigs curry leaves
2 sprigs coriander leaves -sliced thinly
2 sprigs spring onions - sliced thinly
1/2 tsp white ulundu (urad dhal)
1 tbsp ghee or oil
Roughly pound pepper, cumin and garlic.
Add in a pot with 1 litre of water.
Pour tamarind juice and season with salt.
Simmer, just to heat through.
Meanwhile, quickly fry the tempering ingredients.
Tip into rasam.
Stir and off the heat.
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