It sounds like you could use a straightforward approach to making rasam, something that’s not too overwhelming, especially with those spices and tamarind. Let’s try breaking it down.
First off, let’s start with the tamarind since it seems like that was a sticky spot for you. Use about a small lemon-sized ball of tamarind. Soak it in warm water for about 10-15 minutes and then extract the pulp. It’s best to start with less and adjust later after tasting — it’s easier to add more tamarind if needed than dilute it down.
Now, about the spices — they’re key to a good rasam. The basic spices you’ll need are mustard seeds, cumin seeds, fenugreek seeds, dry red chilies, black pepper, turmeric powder, and asafoetida, along with curry leaves. It’s ideal to prepare a rasam powder in advance. You can dry roast cumin and coriander seeds, along with a few black peppercorns and blend them into a powder. This ensures you don’t miss anything at the heat of moment.
For the rasam itself, heat a bit of oil and add mustard seeds. Once they pop, add cumin seeds, fenugreek seeds, and dry red chilies. Make sure the heat isn’t too high to prevent burning. Next, add the asafoetida and some curry leaves. You’ll want this base to be aromatic but not burnt.
Add finely chopped tomatoes, cook them till soft, and pour in the tamarind extract. Mix in turmeric and salt. Let it simmer briefly before adding your homemade rasam powder. Taste and adjust salt or tamarind as needed. Finally, garnish with fresh coriander leaves.
For a perfect consistency, avoid over-boiling as that can make it too thick. Serve hot, possibly with rice or as a standalone soup. If it feels overwhelming, don’t hesitate to take your time between steps. Remember, a bit of practice will refine your touch and recreate that cherished rasam flavor. Happy cooking!
