Omam rasam

Omam rasam

Rasam is a South Indian herbal soup loaded with lots of medicinal values. We can have this with white rice or any millet rice. This variety of rasam has omam i.e., Ajwain along with other spices which is good for digestion. Adding omam gives a nice flavor to rasam. This can also be had as a soup.

             Course: Main dish

             Cuisine: Indian

             Cooking time: 5 mins

             Prep time: 10 mins

          Serves: 2 to 3 

Ingredients

• 1 tsp pepper
• 1/2  tsp cumin seeds(jeera)
• 1/2 tsp ajwain (omam)
• 2 red chillies
• few curry leaves
• 1/4 tsp turmeric powder
• 1 small tomato
• 2 tbsp lemon juice
• Required water
• salt to taste.
• 1/2 tsp ghee 
• 1/2 tsp mustard seeds
• a pinch of asafoetida (hing)
• few coriander leaves chopped

Instructions

1. Slightly dry roast pepper, jeera, red chillies, ajwain and curry leaves.
2. Grind coarsely.
3. Add this ground powder to a vessel.
4. Mash the tomato roughly into the vessel. 
5. Add salt and few curry leaves.
6. Add required water.
7. Add turmeric powder.
8. Keep this vessel on the high flame.
9. Switch off the flame once the rasam starts to boil on the sides of the vessel. Do not overboil the rasam.
10. Add lemon juice and chopped coriander leaves.
11. Heat ghee in a seasoning pan. Add mustard seeds. Let it splutter.
12. Add asafoetida.
13. Pour this seasoning to rasam and serve.

Method to prepare rasam

• Slightly dry roast pepper, jeera, red chillies, ajwain and curry leaves.

• Grind coarsely.

• Add this ground powder to a vessel.
• Mash the tomato roughly into the vessel. 
• Add salt and few curry leaves.

• Add required water and turmeric powder.

• Keep this vessel on the high flame.
• Switch off the flame once the rasam starts to boil on the sides of the vessel. Do not overboil the rasam.
• Add lemon juice and chopped coriander leaves.
• Heat ghee in a seasoning pan. Add mustard seeds. Let it splutter.
• Add asafoetida.
• Pour this seasoning to rasam and serve hot.

Notes: 

1. You can add tamarind water instead of lemon juice.
2. Do not overboil rasam as it gives a bitter taste.
3. Few tiny pieces of jaggery can be added to enhance the spiciness and tanginess of rasam.