X- (e)xtra simple chintapandu rasam/tamarind rasam

Today is letter X for journey through the cuisine and there are no dishes or vegetables that start with letter X. I thought about X-mas dishes but couple of our neighbors and friends who made good cakes for the holiday were from Kerala. Andhra Christians make regular sweets like payasam and cooked non-veg at least 17 years ago.

So, my only choice became to twist the name of this super simple rasam that I make all the time but never posted for some reason.

This rasam goes well with white rice, I love to drink as is too.

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves : 4

Ingredients:

For boiling:

Water : 5 cups 

Tamarind : medium lemon size

Tomato: 1 medium diced

Rasam powder: 1 heaping teaspoon full

Dry red chilies: 2

Cumin seeds/jeera: 1/2 teaspoon 

Turmeric: 1/2 teaspoon 

Curry leaves: 1/2 sprig 

Salt to taste 

For Tempering:

Dry red chilies: 1 broken in half

Urad dal : 1/2 teaspoon 

Mustard seeds/Aavalu: 1/2 teaspoon 

Garlic cloves : 2 minced

Curry leaves: 1 sprig 

Coriander leaves/cilantro: for garnishing 

Method:

Add All the ingredients listed under for boiling in a saucepan and bring it to a boil. It should take about 20 minutes.

Heat oil in a small pan and add the ingredients listed under tempering except  curry Leaves and fry for 1 minute. Add curry leaves and turn off the stove. Add the tempering to the rasam.

Garnish with chopped cilantro and serve hot with white rice or serve as soup.

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