Rasam - South Indian

Ingredients

Two table spoon tur dal, cooked as above. After cooking, it will be around 0.5 cups, including water. Stir it so that all the dal dissolves in water.
Chopped tomato-Half or one (You can put two tomatoes and avoid Tamarind entirely)
Mustard- 20 grains
Cumin- 10 grains
Butter- Half tea spoon
Curry leaves (You get this in Indian store) or Coriander leaf
Tamarind- Half teaspoon, dissolved in warm water (and remove all solid, after maxing well with hand). The volume should be now 2 cups
Rasam powder- One teaspoon (if you want mild) or two teaspoons (medium spicy)
Salt

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Mysore Rasam - South Indian

Ingredients

for mysore rasam masala powder:

2 tsp coriander seeds / daniya seeds
½ tsp cumin seeds / jeera
2 tsp chana dal
½ tsp black pepper / kali mirch
2 dried kashmiri red chilli
¼ cup coconut, fresh / desiccated / dry

other ingredients:

2 medium sized tomatoes, finely chopped
1 cup tamarind juice
few curry leaves
¼ tsp turmeric powder / haldi
salt to taste
½ tsp jaggery, optional
1 cup cooked toor dal
2 cups water, add as required

for tempering:

2 tsp oil
¾ tsp mustard seeds / rai
generous pinch hing / asafetida
2 dried red chilli
few curry leaves
2 tbsp coriander leaves, finely chopped


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Tomato Rasam

Ingredients

1 Tbsp. butter

1 onion, finely chopped

2 large garlic cloves, chopped

1 can (28-oz.) diced tomatoes

1 Tbsp. sugar

1 tsp. dried thyme

1/8 tsp. ground mace

Pinch of cayenne pepper

1/2 cup fat-free half-and-half cream

Salt and freshly ground black pepper

3 Tbsp. snipped dill, for garnish (optional)

Method

Melt the butter in a small Dutch oven over medium-high heat.  Sauté the onion until translucent, 4 minutes.  Add the garlic and sauté until the onions are golden, 5 to 6 minutes.  Add the tomatoes with their juices, the sugar, thyme, mace and cayenne.  Bring to a boil, cover, and simmer the soup until the tomatoes and onion are soft, about 15 minutes.

Let the soup sit 20 minutes, uncovered.  Transfer it to a blender (or use an immersion  blender) and reduce the mixture to a purée, either pulpy or completely smooth, as desired.  Blend in the half-and-half.  Season the soup to taste with salt and pepper.

Serve the soup hot

Rasam

Ingredients

Two table spoon tur dal, cooked as above. After cooking, it will be around 0.5 cups, including water. Stir it so that all the dal dissolves in water.
Chopped tomato-Half or one (You can put two tomatoes and avoid Tamarind entirely)
Mustard- 20 grains
Cumin- 10 grains
Butter- Half tea spoon
Curry leaves (You get this in Indian store) or Coriander leaf
Tamarind- Half teaspoon, dissolved in warm water (and remove all solid, after maxing well with hand). The volume should be now 2 cups
Rasam powder- One teaspoon (if you want mild) or two teaspoons (medium spicy)
Salt

Method

Take Tamarind water, put chopped tomato, rasam powder, salt, curry leaves and let this boil with two times water for 8 minutes or so. Stir once a while. When volume reduces to half or less, add cooked and stirred tur dal. Boil for 2 minutes

Now, on a deep spoon, heat butter, put cumin and mustard. When crackle, pour this along with the hot spoon in the rasam. Put some black pepper powder, if desired.

Combination- with Rice and Papad available in Indian store, just put in microwave for 30 seconds or more, just before you eat). Or as soup.