Also accompanying these are vegetable side-dishes aka Palya or Upkari. I had earlier blogged the classic sambar powder recipe and various palya/upkari recipes: Tender cashewnut Bibbe Upkari, Garlic Potato Upkari.
Time to prepare: 30 minutes.
- 4 clean washed tomatoes - big sized (or 6 medium)
- 2-3 spoons - Rasam Powder (you can find the recipe here)
- 1/2 tsp - mustard seeds - for seasoning
- 12 curry leaves - - for seasoning
- 6 garlic seeds - for seasoning
- 2 long red chillies - torn to 1/2 inch pieces - for seasoning
- 3 tsps cooking oil of choice - for seasoning
- 3 spoons finely chopped fresh chopped coriander - for garnishing
- Chop the tomatoes and crush it nicely with a pestle - add twice the volume in water.
- Add rasam powder and bring to a boil - lower heat and simmer for 15-18 minutes or so.
- Heat the oil in a ladle and add garlic, chillies, mustard and curry leaves.
- Add this to the rasam and close the lid quickly.
- Enjoy with steaming hot rice!
There are also slight variations in every region - Mysore rasam, Andhra Rasam, Iyengari Rasams. Good luck and best wishes on your culinary journey!