Frankly, a good rasam is a work of art. It is aromatic, flavourful, light and a perfect balance of all the ingredients. While a good rasam is like a gentle stroke on the cheek, the ones I make is like a punch. In your face, no subtlety. People say that pastries need a light hand. So does rasam. I have never tasted rasams as good as my youngest Mausi used to make. But I did enjoy a really good rasam today. Made by Hari’s son, Pankaj. Pankaj is not a chef by profession and is really young. But he displays the same traits as Hari – a superlative chef. The poor boy had not heard of rasam till a few months ago. I told him to make Mysore rasam without telling him how complex the recipe was. He read the recipe and turned out a dish so good that I can still taste it. A mean feat given that Mysore rasam has a lot of ingredients and they must all harmonise together.
Rasam is consumed in two ways.
1. Clear where the top is skimmed with a ladle. This mixture will have all the delightful flavors of the dish, harmonised tantalizingly.
2. Mixed where the rasam is given a good stir and all the ingredients come together for a real flavourful dish.
I tried both today. Just outstanding.

Ingredients
2 tsp coriander seeds (sabut dhaniya, kothamalli varai)
1/2 tsp cumin seeds (sabut jeera, jeeragam)
2 tsp Bengal gram (chana dal, kadalai parupu)
1/2 tsp black pepper corns (sabut kali mirch, kuru milagu)
2 dried red chilis
1/4 cup grated coconut
2 tomatoes, chopped fine
1 cup tamarind juice
1 sprig curry leaves
1/4 tsp turmeric powder (haldi, manjal podi)
Salt to taste
1/2 tsp date paste
1 cup cooked pigeon peas (tur dal, thuvaram parupu)
2 cups water (adjust according to your requirements)
To Temper
1 tsp mustard seeds (sarson, kadugu)
A pinch of asafoetida (hing, perunkayam)
2 dried red chilis
1 sprig curry leaves
2 tbsp finely chopped coriander leaves
Method
Heat a wok on low flame
Add coriander seeds, cumin seeds, Bengal gram, black pepper corns and dried red chilis
Roast for a few seconds
Add grated coconut and continue to roast
When the coconut turns reddish, remove from flame and cool
Transfer to a blender and grind to a fine powder
Set aside
Heat a large wok and add the tomatoes and tamarind juice
Also add date paste, curry leaves, salt and turmeric powder
Cover and boil for about 15 minutes
Now add the cooked pigeon peas and required amount of water
Boil only till the liquid begins to froth
Add 3 tsp of the ground powder and continue to boil for another 2 minutes
Meanwhile heat a small wok and add the mustard seeds, asafoetida, curry leaves and red chilis
When the mustard seeds begin to splutter, add the tempering to the rasam
Garnish with coriander leaves and remove from flame
Serve hot with steamed red/brown/millet rice
Enjoy!