Everyone loves to have rasam after a heavy meal, a long journey or when you fall sick. Here is the recipe for one such delicacy. We call it cheez amti (pronounce it as cheese), cheez meaning puli/tamarind in sourashtra. It is also called as Pilchar. This slang is used by Madurai Sourashtrians as far as I know.
- Tamarind - half a size of lemon
- Tomato - 1/2
- Garlic - 1 pod peeled
- Cumin Powder - 1 tsp
- Pepper Powder - 1 1/2 tsp
- Chili Powder - 1 1/2 tsp
- Asafoetida - sprinkle
- Turmeric Powder - pinch
- Cilantro leaves - few sprigs
- Curry leaves - 4 0r 5
- Red chili - 1
- Oil - 1 1/4 tbsp
- Salt to taste
- Soak tamarind for 20 minutes in 1/2 cup of luke warm water. Extract the tamarind juice after filtering the residues into a bowl.
- In the same bowl crush tomato so that its juice mixes with the tamarind extract. Here I use stem tomatoes which is similar to our nattu thakkali (country tomatoes, excuse if the translation is wrong) in India.
- Add crushed garlic.
- Add cumin powder, pepper powder, chili powder, asafoetida and salt.
- In a Skillet, heat oil.
- Add mustard seeds, when it splutters add cumin seeds, curry leaves and red chili.
- Pour the tamarind extract.
- Add coriander leaves.
- Remove from flame when the rasam starts boiling.
Serve rasam with hot rice and potato fry, the best combination. You can serve rasam separately as soup.