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One Time Rasam

11 May

Pongu Charu.

Rasam is an essential course of Indian meal. Rasam rice is preceded by curd rice which is the last course of the meal. Rasam recipe varies mainly in its spice blend. In this recipe of rasam, dal is not used in any way. Its simple and instant rasam made with few spices and preferably tomatoes. This is called one time rasam because once this rasam is boiled, it cannot be boiled again.
Makes: 4 Cups of Rasam


Tamarind 1 inch sized ball
Tomato 1 big
Curry Leaves few sprigs
Cilantro few sprigs
Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Black Peppercorns 1/2 tsp
Asafoetida a pinch
Garlic 3 Pods
Turmeric Powder a big pinch
Salt to taste

Method of preparation:

Soak tamarind in half a cup of water for few minutes and extract all the juice.
Wash, chop and lightly mash the tomato. Use tomatoes that are sweet and ripe.
Clean, wash and chop cilantro.
Peel and lightly mash the garlic pods.

Grind coriander seeds, cumin seeds, black peppercorns into fine powder using a spice blender.
Take 4 cups of water in a mixing bowl, add ground spice powder, mashed garlic pods, tamarind extract, tomato, cilantro, curry leaves, asafoetida, turmeric powder and salt.
Mix thoroughly and put on high flame until the water comes to a boil.
Boil the rasam for less than a minute and remove from heat.
Serve immediately over plain steamed rice and dollop of ghee.
Notes: Don’t heat the rasam again, mix everything together and heat when necessary.

Suggestions: If rasam is too sour, reduce the amount of tamarind or add more sweet tomatoes.
Variations: Some add oil to rasam while its boiling. Some temper the rasam at end with mustard seeds, cumin seeds, and whole red chillies to make rasam more flavorful.
Other Names: Pongu Saaru, Pulichaar, Tamarind Rasam.