Iyengar Rasam

Rasam is made in different ways in different places for that matter the taste differs in every household even though the procedures are quite the same. Iyengar rasam has a unique flavor and they even make rasam with unique herbs/roots like thippili ( I haven't found the English name for it yet).

1 tsp jeera, 1 tsp pepper, 2-3 red chillies, 1 tsp toor dal soaked in water for few minutes, 5 cherry tomatoes or 1 big tomato, coriander leaves, curry leaves, mustard seeds, tamarind juice 1 cup, turmeric pwd, salt.

Grind jeera, pepper, red chillies, toor dal, a few tomato slices and few coriander leaves. Heat tamarind water with a little salt, tomato and turmeric pwd. When it comes to a boil add the paste and wait for it to come to a rolling boil and shut the stove off. Do not over cook. Now saute the mustard seeds and curry leaves and pour it on the rasam. Garnish with some chopped corainder leaves.

Variation : You can add 1/2 cup of toor dal water to the rasam. You can also add half of tamarind water and half of tomato paste of juice. They all give out different flavors.