These form the soups for the soul and a favorite with the family.
Rasams are soups / broths in a Tamil home. They form the second course of a meal. They can be served mixed with steaming hot rice or had as a soup. Tasty Tips: You may add a few pieces of ginger while boiling the water with the spices. It gives an added aroma and is highly healthy. This is a second course main dish and is served with a green vegetable on the side. Tambram food rocks!
- 1/4 cup pigeon peas / thuvar dal
- 2 medium tomatoes (quartered)
- 2 whole green chillis
- 1 tbs lime juice / lemon juice
- 1/2 tsp turmeric powder
- 1/4 tsp asafetida / hing powder
- 1/2 tsp salt
- 1/4 tsp mustard seeds
- 1 tsp oil or ghee
- Slit the green chillis and soak the dal for 30 minutes in hot water, adding a little of turmeric powder to it.
- Cook it to a mushy softness and keep aside.
- Heat oil in a pan and pop the mustard.
- To this, add 2 cups of water and boil.
- Add chopped tomatoes, popped mustard seeds, green chillis, turmeric powder, asafetida powder and salt.
- Cover and simmer over a medium heat for five minutes or until the tomatoes are tender but remain whole.
- Add the cooked lentil and 1½ cups of water and simmer for three minutes on a medium flame.
- Remove from the stove and stir in the lime juice.
- Garnish with finely chopped coriander leaves.
- Serve with steaming rice or as a soup.