(Plain) Rasam

Tamil: Rasam; Kannada: Saaru; Telugu: Chaaru; Malayalam: Rasam; Tulu:Resa

Rasam in Tamil means "essence," and, by extension, "juice" or "soup". Historically, it was prepared mainly with black pepper and tamarind, both ingredients are native to and abundant in Tamil Nadu, Andhra Pradesh, Kerala, and South India in general. It is also referred to as Chāttamudu by Iyengars.

Sourashtras, an immigrant community living in Madurai from the 16th century, still refer to it as Pulichaar (Puli or Pulipu means tart (tamarind).

It is known as Saaru in Kannada and Chaaru in Telugu. Incidentally, rasam is the basis of mulligatawny soup, which is an Anglo-Indian version of the same.

Source: Wikipedia

Well, that's enough history, Onto the Recipie ! ☺

Ingredients:

• Tamarind - lemon size
  
• Jeera powder - 1tsp
  
• Coriander powder - 1/2tsp
  
• Pepper powder - 1tsp
  
• Red chili - 2
  
• Turmeric - 1/4tsp
  
• Hing - 2pinch
  
• Tomato - 1/2
  
• Garlic - 2pods(crushed)
  
• Curry leaves- 1 string
  
• Coriander few
  
• Salt to taste.
  
• Mustard seeds - few
  
• Oil - 1/2 tsp
  

(Optional - You can add 1 or 2 pinches to elevate it's flavor.)

Method:

1. Soak the tamarind and take out the thick pulp.
2. Add tomato, coriander leaves, coriander powder, jeera powder, pepper powder, turmeric and squeeze it by hand till the tomato is smashed well, now add water and adjust the taste by adding salt.
3. Turn on the stove keep a kadai ,add oil, once oil becomes hot, add mustard seeds , crushed garlic, curry leaves, dry chili and pour rasam mixture to it.
4. Once it gets ready to boil turn of the stove and add hing.
5. Serve with rice.
   

Enjoy.