Simple Rasam II (charu)

Ingredients:

Water - 2 and 1/2 cups
Tamarind - 1 small lemon size
Tomatoes - 2 (cubed)
Curry leaves - 7 no.
Cilantro - handful (for garnish)
Salt - as per taste
Turmeric powder - 1 tsp

For tempering:
Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tbsp
Cumin seeds - 1 tbsp
Asafoetida - 1 tsp
Dried red chillies - 1 (broken)

Procedure:

1. In a vessel take water, tamarind, tomatoes, curry leaves. Bring them to boil till the tomatoes are cooked.
2. Add salt and turmeric powder, continue to cook.
3. Meanwhile in a small pan take oil for tempering. Once it is hot add mustard seeds, when they start to splutter add cumin seeds. Add the asafoetida and red chillies.
4. Add the tempering to the Rasam. Garnish with Cilantro.
5. Serve with Plain rice or coconut rice.

Simple Rasam (charu)

Ingredients:

Water - 2 and 1/2 cups
Tamarind - 1/2 lemon size
Tomatoes - 1 (diced)
Drum sticks - 1 ( cut into 2 inch pieces)
Salt - as per taste
Turmeric powder - 1/2 tsp
Black pepper powder - 1 tsp
Coriander powder - 1 tsp
Curry leaves - 12 no.

For tempering:
Oil - 1 tbsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Dry red chillies - 1 (broken)
Asafoetida - 1/2 tsp

Procedure:

1. In a vessel take water along with tamarind, tomatoes, drum sticks and curry leaves. Let them boil until drum sticks are soft (well cooked).
2. Add the salt, turmeric powder, black pepper powder and coriander powder and continue to cook for another 8 to 10 min.
3. Mean while in small pan take oil and once it is hot add mustard seeds. Once they start to splutter add cumin seeds and dry red chillies. Fry till red chillies are puffed. It will take hardly 1 min. Add Asafoetida and turn off the stove.
4. Add the tempering prepared above to the Rasam. Serve hot with rice.