Rasam Rice
This iconic dish harmoniously combines two ingredients: Rasam(a rich and aromatic soup) and steamed rice. Although it may seem complex in nature, the process is easy to manage. For rasam, you need 2 medium sized tomatoes (chopped), 1/2 cup tamarind extract (prepared by soaking tamarind in warm water), 1/4 teaspoon turmeric powder, 1 teaspoon rasam powder (come if you make it yourself), salt to taste. , a handful of curry leaves, 2-3 glasses of water (adjust as per your taste) and chopped coriander leaves as garnish. You will also need 1 tbsp ghee or oil for tempering, 1/2 tsp mustard seeds, cumin seeds and fenugreek seeds, 1-2 dry red chillies (adjust as per your favorite spices), a pinch of agar Wei. (hing), some crushed garlic cloves (optional) and plenty of curry leaves.
Prepare coconut extract first, put a small ball in warm water for 15 minutes, then strain to remove seeds or impurities. Then put the tomatoes, tamarind extract, turmeric powder, rasam powder, salt and curry leaves in a pan. Add 2-3 cups of water and adjust as needed. Bring this mixture to a boil and cook for about 10-15 minutes so that the flavors meld and the tamarind taste mellows. In another pan, heat 1 tablespoon of ghee or oil over medium heat. Add mustard seeds and wait for them to pop, then add cumin seeds, fenugreek seeds, dry red chilies and a pinch of asafoetida.
To serve, change the heat and garnish your Rasam leaves with freshly chopped coriander. Traditionally, Rasam is eaten with steamed rice; Here hot Rasam is mixed with soft rice to create harmony of taste and texture. Although it may seem complicated, this recipe is worth exploring and you can modify it as per your taste, adjusting the spices and other ingredients to create the perfect rice rasam to suit your taste.