Rasam or sambhar or any any stew is a must in out house. My grandmother used to make a very great tasing rasam ,my mom call's it as 'madhura rasam' . Well i don't know what the significance of that name ,but it was one super tasting rasam.
I heard many ask whats difference between rasam and a sambhar. Well i say taste them ,you will know.
I always have rasam powder handy. i prepare it once in a month or so. If you have rasam powder handy ,rasam preparation will be almost instant
Rasam powder :
1/4 cup dhaniya
1/2 cup cumin seeds
3-5 tsp of black pepper (increase black pepper if you want it hot)
1 twig of curry leaves
1/2 cup of chana dal
1/4 cup of toor dal
dry roast all above ingredients and grind them to powder. Traditionally they are kept under sun and then were grounded thru hand mill.
store in a air tight container
Tomatoes - 2 (more ripe ,more tasty. Don't use unripe ones)
Cilantro - handful
tamarind water - Soak tamarind in water for few min. Then squeeze tamarind so that you get pulp
1 tsp mustered
1 tsp cumin seeds
1 tsp ghee (ghee is best for seasoning,it gives nice aroma and flavor)
curry leaves - 4-5
Take ripe tomatoes, and mash it or squeeze with hand. If you use knife etc, the texture of rasam will not be good. so do this by hand.
add 1/2 cup of water , few leaves of cilantro and tamarind water and salt.
heat it on medium ,till it boils.
now add Rasam powder ,and 1 cup water.
Heat 1 tsp of ghee ,add 1/2 tsp mustered seeds,cumin seeds ,chopped red chiles .
when they start to splutter add Asafoetida and curry leaves.
pour this on 'rasam'.