Rasam a South Indian dish
Rasam is a south Indian variation of soup. usually thin in consistency its either had plain or can be had with rice. Very good for coughs, colds and fever. There are many types of rasam that are made like tomato rasam, dal rasam, drumstick rasam, pepper cumin rasam, pineapple rasam, garlic rasam and so on.
PREP TIME : 30 mins : COOK TIME : 20 mins TOTAL TIME : 50 mins
RECIPE TYPE : main CUISINE : south Indian SERVES : 3-4
Easy rasam recipe made without rasam powder.
(measuring cup used, 1 cup = 250 ml)
- 1 lemon sized tamarind/imli (approx 1 tbsp tightly packed seedless tamarind) + ½ cup warm water
- 1 medium tomato, chopped
- 2 cups water
- 10-12 curry leaves/kadi patta
- two pinch of asafoetida/hing
- ½ tsp turmeric powder/haldi
- 1 tsp mustard seeds/rai
- 2-3 red chilies, broken and deseeded
- 2 tsp chopped coriander leaves/dhania patta
- 2 tbsp oil
- salt as required
- 3 tsp cumin seeds/jeera
- 2 tsp whole black pepper/sabut kali mirch
- 6-7 garlic/lahsun, roughly chopped
- Soak the tamarind in ½ cup warm water for 20 to 30 mins.
- Squeeze the pulp from the soaked tamarind. strain and keep aside.
- In a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.
- Heat oil in a pan. Crackle the mustard seeds first.
- Add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chillies deepen their color.
- Temper on a low flame so that the spices don’t burn.
- Then add the tomatoes and saute till the tomatoes soften.
- Then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
- Stir and then add the tamarind pulp. add water and stir well. season with salt.
- Just let the whole rasam come to a gentle boil uncovered.
- Then switch off the fire and add chopped coriander leaves.Serve Rasam hot, plain or with steamed rice.