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Mulaguthani soup as it is sometimes called, Rasam , is either had with rice as a curry or consumed like a soup. It is great for a fever or a cold. Most Indian houses has this on the menu often. It is easy to make and very tasty. There are many recipes for rasam. One of the south Indian Food Recipes are as follows:
Ingredients:
Tomato 6
Grated coconut 1/2 cup
Red chilly 2
Mustard seeds 1/4tsp
Cumin seeds 1/4tsp
Coriander seeds 1/2 tsp
Methi seeds 1/4 tsp
Turmeric powder 1/2 tsp
Hing 1/4 tsp
Garlic pods 6-8
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 2 tbsp
Salt
Method :
Boil 2 cups of water and add tomatoes and garlic for a minute. Remove tomato skin and keep aside. Remove the garlic since the essence has already been retained in the water. In a heavy bottomed vessel take 1 tsp of oil and roast the red chilly, mustard seeds, cumin seeds, coriander seeds, methi seeds, turmeric powder, and hing. In a mixer grind above roasted masala with coconut. Now add tomatoes and grind again. In a kadai heat oil and temper with mustard seeds. Add all ground ingredients. Boil for 8-10 min and serve hot. Those who do not like sugar in their soup may make it without the sugar. If curry leaves are available they can be added for tempering. Sometimes the rasam is passed through a sieve and the rasam water is only served.
Ingredients:
Tomato 6
Grated coconut 1/2 cup
Red chilly 2
Mustard seeds 1/4tsp
Cumin seeds 1/4tsp
Coriander seeds 1/2 tsp
Methi seeds 1/4 tsp
Turmeric powder 1/2 tsp
Hing 1/4 tsp
Garlic pods 6-8
Coriander leaves 1 tbsp
Sugar 1 tsp
Oil 2 tbsp
Salt
Method :
Boil 2 cups of water and add tomatoes and garlic for a minute. Remove tomato skin and keep aside. Remove the garlic since the essence has already been retained in the water. In a heavy bottomed vessel take 1 tsp of oil and roast the red chilly, mustard seeds, cumin seeds, coriander seeds, methi seeds, turmeric powder, and hing. In a mixer grind above roasted masala with coconut. Now add tomatoes and grind again. In a kadai heat oil and temper with mustard seeds. Add all ground ingredients. Boil for 8-10 min and serve hot. Those who do not like sugar in their soup may make it without the sugar. If curry leaves are available they can be added for tempering. Sometimes the rasam is passed through a sieve and the rasam water is only served.