Today I made a very spicy Rasam on scale from 1-10 ,I will give this a 8 for spiciness.Yes,it is awfully spicy.If you do not like it too spicy you can either reduce the number of pepper corn or replace the pepper corn with chilly powder, what ever suites your palette.
And even if by chance the spice is more- than what you planned for, you can use an un -cooked Potato,drop this once you are done with your Rasam-it will absorb the heat to an extent.
Here it goes:
- 1/2 tsp cumin seeds
- 7-8 pepper corns
- 1/5 tsp fenugreek seeds
- 1 tsp coriander seeds
- 3-4 Curry leaves
- 2-3 red chilly
- 2 cloves
- 1 cinnamon stick
- 3 Tomatoes
- 1 Large blob of Tamarind
- 1/2 tbsp Jaggery
- 1 tsp Mustard seeds
- Curry leaves for seasoning
- Cilantro for garnish
- Dry roast one by one items from 1-6
- Grind this along with cloves , cinnamon and tamarind to a paste.
- Grind the tomatoes once,to disintegrate to help with easy cooking and bring this to a boil in a vessel.
- Add salt and the ground paste,jaggery and about 2-3 cups of water
- Bring to a boil.
- Check for your level of tanginess,adjust using tip mentioned in write up.
- Season with spluttered mustard and curry leaves.
- Garnish with Corriander leaves.
- Hot piping rasam ready,if you add adequate water you can drink this as soup as well.