Rasam is a perfect recipe for making the lunch a perfect meal.I love rasam,that too while having non vegetarian I really need rasam which also boosts the digestion. It is a nice gentle recipe with a combo of lots of spices.Some really love to drink rasam plainly as a soup.Rasam even a preferred food during fever for kids or adults.However, there are lots of good facts about rasam and the very convincing one is it is very comforting for me to have with hot rice and fish fry.What a combo, Yummy!!!
Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 4
Tamarind a small gooseberry size(I used tamarind paste)
Salt to taste
Water – 2 cup
Tomato – 1 big
Mustard Seeds / Kaduku – 1/2 tsp
Coriander leaves – 1 sprig.
Asafoetida / Hing / Kaya Podi – a pinch
Cumin Seeds / Jeerakam – 1/2 tsp
Dry Red Chilli – 1
Coriander seeds – 1/2 tsp (optional)
Peppercorns – 1/2 tsp
Garlic – 2 cloves
Curry leaves a handful
Soak tamarind in water for 10 mins. Squeeze and strain the water.For tamarind paste take 2 table spoon of tamarind paste and mix it in the water and keep aside.Squeeze the tomato in the tamarind water or else blend it in the mixer grinder and add in the water.
Grind the ingredients coarsely mentioned under “For Grinding” .Heat a very little oil in a pan, put some mustard seeds then add in all the ground ingredients.Fry until a nice aroma comes from the pan.
Now add some asafoetida and the coriander leaves and saute a minute and pour in the tamarind tomato water, salt and turmeric powder then bring it to a boil.
Once it boils(u will see some froth) turn off the heat.Serve with hot rice.
- Excessive boiling makes the rasam sourer and it won’t taste good so be watching to switch off the flame.
- Saute the grinded ingredients until the raw smell goes off.