Also one has to drink it 2-3 times a day to see some effect on cold/cough.
1/2 Tbsp Channa daal
1 Tbsp Urad daal
2 Tbsp Dhaniya/ coriander seeds
1 Tbsp Cumin seeds (Jeera)
2-3 Tbsp Black Pepper
2-3 medium tomatoes
1 Tbsp chopped coriander
Salt to taste
1 Tbsp Tamarind extract
1 tsp mustard seeds
1 tsp oil
1 red chill broken into 3 pieces
5-6 Curry leaves
5-7 garlic pods (peeled)
- Pepper Jeera powder: Roast all the ingredients for the Jeera Pepper powder one after the other and keep aside. After it is cooled grind the ingredients to a coarse powder. Store in airtight container. This powder can be re-used many times.
- Boil about 3-4 cups of water in a vessel and then add the tomatoes (along with the skin, with one slit on each of them).
- Boil until the skin of the tomato wrinkles and the tomato is cooked. Keep aside.
- When it is slightly cooled, remove the skin from the cooked tomatoes.
- There are 2 options here. A) To pulse this tomato in a blender along with cooked water and make a thick even paste or to b) mash the cooked tomato with hand removing all lumps along with cooked water. The later version will not be thick.
- I followed the first method as i like my rasam thick and also i like having it with rice.
- Now add 2 tsp of Pepper Jeera powder, salt, tamarind juice to this tomato paste and boil for 3-5 minutes.
- Meanwhile heat oil in a pan for the seasoning. Add mustard seeds and allow them to splutter and then add crushed garlic pods, curry leaves and red chilli.
- Add this to the hot rasam, add the chopped coriander leaves and cover it with a lid.
- Serve hot with plain white rice or drink it hot as is after serving in cups.