Rasam

Normally guys have one standard formula for cooking. Top any dish with Onions.

Onions in rasam. NO! NO!

Here is the recipe for healthy soup.

Take one golf ball size of Tamarind and soak it in a bowl of water for 30 minutes. After 30 minutes just dissolve all the tamarind juices to the bowl, trash the seed and chakkai. (?). Alternativey use one laddle of Tamarind paste available in jars.

If you like Garlic, mince 4 or 5 garlic or take one tablespoon of Garlic paste.

Heat the pot, garnish it with oil, mustard, jeera and curry leaves. Crush one juicy tomato to the garnished stuff. Add some salt, a pinch of turmeric and leave the pot for some time until the tomato gets cooked. (it may take 2-3 minutes), then pour the tamarind juice on top of it.

If you have rasam powder, you can add one tablespoon to it though it's not a must.

And boil for 10 minutes. Sprinkle one tablespoon of pepper powder to the boiling rasam. When the rasam is fully boiled it starts to bubble and raise. Turn off the stove and add some minced coriander leaves to it.

Rasam is ready. You can eat it with Rice or drink it in a glass. Helps you come out that of hangover caused since your gulped those beer cans, whiskies and vodkas.

Types of Rasams.
Everything has the same recipe. There are just few variations here and there. Understand whether it's lemon or tomato or tamarind juice, everything you add is for the sour taste. Judge yourself how much you need, mix and match those. You will love it.

Lemon Rasam
The same rasam recipe. You can use the Lemon juice instead of Tomato or the Tamarind Juice.

Tomato Rasam
Here the proportions are different. Use more than one tomato and reduce the quanity of Tamarind juice.

Pepper Rasam
Gotcha! You guys are smart. Yes! I can hear you.
Add one more spoon of pepper than needed. If you guys love garlic, add 5 to 8 pieces of garlic. Garlic is another spice which makes it hot when added with pepper.