Recipe column- Rasam

Rasam an appetizer could also be prepared with the curry powder I have given in this column earlier. Rasam is an excellent diet drink or a delicious side dish with Steamed rice.
Intake of 1 bowl or a cup of rasam daily will regulate and improve your digestive system.
Roast 1 teaspoon of cummin and 1 teaspoon of pepper in a little ghee and grind it into a coarse powder. Store it in an airtight container.
Easy to make Rasam:
Mix 1 teaspoon of tarmirind paste in 1 cup of water and add a pinch of termeric powder.
Allow it to boil till the raw flavour eliminates.
Add 1 teaspoon of sambar powder and salt.
Pressure cook 2 tablespoon of toordal in 1 cup of water and smash it into a thin paste.
Add the dal water paste and allow it to boil for 2 minutes.
Add 1 teaspoon of the pepper cummin powder.
Do not allow it to boil when a layer of froth is formed remove it from the flame.
Heat up a kadai and add 1/2 teaspoon of ghee and a pinch of hing. Allow 1/2 teaspoon of mustard seeds to splitterand add 5 curry leaves. Pour the garnish into the Rasam.
Garnish with corriender leaves.
Various Rasam with flavour:
Tomato rasam: Same procedure but when you cook toor dal add 2 tomatoes and cook well.
Tomato puree can also be used.
Lemon Rasam: Same procedure as tomato rasam but 1/2 teaspoon of tarmarind paste is enough. After removing from flame add fresh juice of 1 small lemon.
Pineapple Rasam: Same procedure as lemon rasam but add 1 cup of Pineapple juice before removing from flame.
Ginger rasam: Same procedure as tomato rasam but add 1 teaspoon of ginger juice finally.
Garlic Rasam: Same procedure as tomato rasam but crush 4 or 5 garlic pods and add it to boiling tarmarind water.