One of the most simple Rasams to make, I can have rice with just this rasam and chips. This rasam suprisingly goes very well with beetroot poriyal.
Tomato - 1 to 2 medium size, Sliced
Green chili - 2 Sliced
Asafoetida powder a pinch
Turmeric Powder - 2 Pinches
Lemon juice - 1 1/2 tbsp
Cumin seeds - 1 teaspoon
Cumin Powder - 1/2 tsp
Chopped coriander leaves - a small handful
Water - 2 1/2 cups
Salt to Taste
Oil - 1 tsp
Tuar Dal (cooked) - 3 tbsp
Chili Powder - 1/2 tsp
In a deep pan heat 1 tsp of oil. Splutter cumin seeds once the oil is hot, then add green chili and the tomato. Cook for 5 minutes until the tomatoes start to become soft. Then add the Asafoetida powder, Turmeric Powder and Cumin Powder and saute for a minute. If you want to add chili powder, add now.
Add water, salt and let it boil, continue to boil for 5 to 6 minutes. If you are adding the cooked tuar dal like I did, add it at this point.Turn off the heat. Wait for 30 to 60 seconds and then add the lemon juice, stir and garnish. Coriander Leaves. You can increase the or decrease the lemon juice slightly according to the level of tangyness you prefer.
I like to add tuar dal to add a little bit thickness to the rasam, I normally cook the dal in advance and freeze it and and use it when a recipe calls for only 1 or 2 tbsps of dal.