How to Make Tasty Rasam

Delicious, fresh and tasty.

Rasam. Rasam in Tamil Saaru in Kannada or chaaru in Telugu means "essence" and, by extension, "juice" or "soup". Rasam is prepared mainly with kokum, kadampuli/kachampuli (malabar tamrind) or tamarind stock depending on the region, along with tomato stock, lentils are optional but are used in several rasams recipes, jaggery, garlic, cumin. Rasam recipe - Simple, easy & quick recipe to make delicious rasam at home.

Rasam It can mean any juice, but in south Indian cuisine Rasam is a thin soup made with tamarind, tomatoes and other spices like mustard, cumin and pepper. Also known as saaru in kannada and chaaru in telugu, rasam is a. This rasam is sour, spicy and is warming to the palette. You can cook Rasam using 19 ingredients and 4 steps. Here is how you cook that.

Ingredients of Rasam

  1. It's of For grounded masala.
  2. It's 3-5 of garlic cloves.
  3. Prepare 4-5 of curry leaves.
  4. Prepare 2 of green chillies.
  5. You need 4-5 of black pepper corns.
  6. It's 1 tsp of cumin seeds.
  7. It's of For puree.
  8. Prepare 2-3 of tomatoes.
  9. Prepare 3-4 of kokum.
  10. It's 2 tsp of jaggery.
  11. Prepare 1 tsp of turmeric powder.
  12. You need 1 tsp of saunth(dry ginger) powder.
  13. You need 2 of dry red chilli.
  14. Prepare 1 tsp of salt.
  15. You need of For seasoning.
  16. Prepare 1 tsp of oil.
  17. Prepare 1 tsp of mustard seeds.
  18. It's 4-5 of curry leaves.
  19. Prepare 1 tsp of hing/asafoetida.

It is best to have rasam in chilly winters or when you are suffering from cough and cold. The spices and herbs that go into the rasam like cumin, black pepper, garlic and tamarind help in relieving the cold and also act as a digestive. An authentic South Indian recipe, Rasam is a flavourful dish ideally served before main course. Made with tomato, curry leaves and asafoetida powder, it is an ideal appetizer recipe.

Rasam step by step

  1. Take ingredients for grounded masala and crush it..
  2. Take kokum boil it. Cool it, extract the juice from kokum add chopped tomato and jaggery..
  3. Heat oil, crackle mustard seed, then add curry leaves, dry red chilli, mix well and cook it. Add the grounded masala and saute it. Add the puree. Mix well. Add water. Allow it to boil. Finally garnish it with coriander leaves. Serve hot with rice..
  4. I have used kokum instead of tamarind bcos allergic to it..

Rasam tastes the best when served with crispy papads. Rasam is a typical clear South Indian soup which uses tamarind as a base. The flavours of the soup are from the various spices such as cumin, chilli powder and turmeric. As a vegetarian and vegan soup, rasam is extremely appetizing and flavourful. In short, a South Indian would say, "Ah, Rasam!" The homeliest of south Indian recipes, Rasam is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional spice powder, and a simple seasoning of mustard seeds and curry leaves.