Dhideer rasam or instant rasam is a boon on days when we do not want elaborate lunch and a simple quick rasam is all we crave for especially after we return from our long travels or holidays, or on days when we feel under the weather.

This rasam comes to the rescue . This rasam is also a high immunity boosting soup , as it has freshly ground slices .

Furthermore instant Rasam is Very useful and best antidote for cold or some flu like symptoms .

We can just drink it as it is by straining the clear thin liquid from top after the rasam is ready and allowed to become warm.

Ingredients:

1 tsp toor dal

1 tsp cumin

2 tsp coriander seeds

1/2 tsp pepper

Pinch of asafoetida powder

Pinch of turmeric powder

3 red chilies

Salt

1 tbsp Tamrind paste

1-2 small tomatoes chopped

Few curry leaves and coriander leaves for garnishing and flavour if you have any.

For tempering:

1 tbsp ghee ( preferably)

1/2 tsp mustard seeds, 1tsp cumin seeds

Few curry leaves.

It is assumed that once we return home after long travels we may not have any veggies or herbs, even then this rasam can be enjoyed .

Furthermore Increase Tamrind if you do not have tomatoes 🍅 on hand.

If you do not have cumin or coriander seeds, swap with cumin and coriander powder . Remember this is like your emergency meal!

Method:

To a mixie jar, add all spices, some chopped tomatoes, keeping some to boil, to a fine powder

First grind dry ingredients, then add chopped tomatoes and grind to a paste

Take a vessel, add the ground paste, along with some water from mixie jar, add salt, turmeric powder, few curry leaves, asafoetida powder.

Add Tamrind , mix well. Allow to boil till no raw smell of Tamrind and ground masala.

Furthermore Add more hot water to dilute when the rasam mixture starts thickening.

After adding boiling water, do not allow to over boil but allow a gentle boil only till Rasam is seen frothing at edges.

Garnish with curry leaves after adding a ghee tempering of mustard seeds, cumin seeds, curry leaves.

Cover and keep , enjoy with hot rice and papad.