Quick Rasam or Gottu Rasam

Almost one hour left for our lunch time, yet to cook. When I browsed through my fridge, to my surprise I could not find even a single veggie except for one tomato :)  Gottu rasam came to my rescue. Also found few potatoes. Gottu rasam and potato curry is one of the South Indian's favorite combination. My mom used to prepare this rasam and சுட்ட அப்பளம் whenever we are back from a tiresome journey. During those times, this rasam would taste like Heaven! 

Preparation Time: 12 mins

Ingredients:

- 1 medium sized tomato (grind it)                       

- 2 green chillies

- 2tsp Toor dhal

- 1/2 tsp turmeric powder

- 1tsp Rasam powder

- 1tsp Sambar powder

- 1tsp heaped tamarind paste

- a small piece of hing or 1tsp of asafoetida                               

- salt to taste

Seasoning

- 1tsp ghee

-1/2 tsp mustard seeds

- coriander leaves

Method

  I prepared this rasam in our traditional "Eeya Chombhu (ஈய சொம்பு)". Heard from my mom that it adds an extra taste to the rasam and also in a way good for our health.

- Add all the ingredients to this pot and add one cup of water. If cooking in ஈய சொம்பு, ensure that there is enough water and keep it in low flame, else the pot will melt. 

- Let this boil for 10-12 mins until the raw smell goes off

- Now add the reqd qty of water to the rasam and switch off the flame when a layer of froth forms on the top, do not boil. Garnish with coriander leaves.

- In a frying pan add 1tsp of ghee and add mustard seeds. Once the seeds splutter, add to the rasam.

 Rasam ready!!