South Indian "Rasam"

I almost always have Rasam in the fridge, for many reasons-- This is the Indian dish that my son loves the most. He likes it best with slightly smashed white rice, drizzled with a tsp of Ghee and plenty of Rasam, topped with scrambled eggs.. I love to drink it on rainy days and when my tummy needs helps with digestion. Or when I am sick and my taste buds yearns for a little tang. Rasam has it all. Seasoning it with  "Sun-dried Seasoning ball" (Picture posted with a little history here) takes the taste and smell to a whole new level. Now, that is my kind of rasam (and my family's too)!

Ingredients:

• 1/4 to 1/3 Cup Mashed Split-Pigeon Peas/Tuvar Dhal
• Marble-sized Tamarind -> 1-1/2 Cups Tamarind Extract
• 4-1/2 Cups Water
• 1-1/2 Tbsp MTR Rasam Powder
• 2 Campari Tomatoes
• 4-5 Garlic Cloves with Skin
• 1 Tbsp Cumin Seeds
• 1 Tsp Peppercorns
• 1 Stalk Curry Leaves
• 2-3 Green Chilies, poked at several place
• Several Stalk Coriander Leaves

For Seasoning/Tempering:

• 3 Dry Red Chilies
• 1 Tbsp Crushed pieces from the Seasoning Ball "Vadagam"
• Few pinches of Asafoetida ( I use LG brand powder)
• 1-1/2 Tbsp Oil

Procedure:

• Prick the tomatoes in several places. Microwave the tamarind, tomatoes in a cup of water for about 2 minutes. This softens the tamarind to facilitate easy extract of juice/pulp from it.

• Crush the softened tomatoes and add it to a deep sauce pan. Roughly smash garlic cloves with skin, peppercorns, cumin seeds in a mortar and pestle.Add it to the sauce pan.

• Follow-up with the smashed dhal, tamarind juice, turmeric powder, MTR rasam powder, curry leaves and green chilies.

• Add salt and check for taste. Stir well to incorporate. Place it on the stove and bring to a boil.

• Meanwhile, keep the asofoetida, red chili and few pieces of the seasoning ball. Clean and chop the cilantro.

• Once the mixture boils and bubbles which takes about 10 minutes or so, reduce the flame and let it cook for 2-3 more minutes.

• In a small shallow pan, temper the ingredients under "tempering" and pour it over the bubbling mixture in the saucepan.

• Add the finely chopped Cilantro.

• Enjoy it with warm rice and scrambled eggs. 

Enjoy! 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17