Rasam

Rasam is yet another item in the sadya menu. Rasams usually vary in the preparation styles and ingredients from place to place. The one that is served during sadyas never have garlic in them. Actually speaking none of the items served during the sadya have garlic in them. Here I am sharing the recipe of the typical sadya rasam ,served in the sadyas at Thrissur.

Ingredients
1 gooseberry size tamarind pulp, soaked in 1 cup of water and strained
1/2 teaspoon chilli powder
a pinch turmeric powder
1 teaspoon black pepper powder
a pinch of asafoetida/kaayam
salt
1/4 cup tuvar dal, cooked well with 2 cups of water, strained and keep the water aside
3 tomatoes , sliced into thick pieces
1/4 teaspoon mustard
2 stalks coriander leaves chopped
 few curry leaves
2 tablespoon coconut oil

 Method

• Into the strained tamarind juice add the chili powder, turmeric powder, pepper, asafoetida and salt. Allow this to boil for 5-10 minutes.
• Now add the water in which the dal was cooked.
• Add the tomato pieces and once the tomatoes are cooked remove from flame.
• Heat the coconut oil in a small pan. Add the mustard seeds. Once they start to crackle, add the curry leaves and switch off the flame. Add this to the prepared rasam.
• Add the coriander leaves. Keep the rasam covered for 5 minutes before serving.