Recipe: Delicious Rasam

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.

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 have Rasam using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Rasam

1. It's of For grinding.
2. Prepare 2 of medium sized tomato.
3. It's 2 teaspoon of pepper.
4. You need 2 teaspoon of jeera.
5. Prepare 5/6 pods of garlic.
6. You need of For Rasam.
7. It's 1/2 tspn of mustard seeds.
8. Prepare 2 tbsp of sesame oil.
9. You need 1/2 tspn of fenugreek.
10. It's 1 of spring curry leaves.
11. You need 3/4 springs of coriander leaves.
12. You need 4 of dried red chilli.
13. It's 1/2 teaspoon of turmeric powder.
14. You need 1 of lemon sized tamarind water.
15. Prepare 2 cups of rice water/ normal water.
16. You need as required of Salt.
17. You need 1 tspn of pepper.
18. Prepare 1 tspn of 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. In a mixer grinder, take the items listed under for grinding and grind coarsely without adding water.
2. Take tamarind and soak in 1/2 cup of hot water and extract the tamarind pulp and keep ready.
3. In a wok / pan, heat it add oil and once hot add mustard, cumin seeds, fenugreek seeds,curry leaves and red chilli. Once it splatters, add the ground mixture and add turmeric powder.
4. Once it starts to boil, add the tamarind pulp and let it boil. Then add rice water or water and add salt, pepper and asafoetida. Mix well and let it boil. It should not boil more some froth kind will start forming in the surface, at this time add the coriander leaves stir well and switch off the stove..
5. Serve it hot with rice or can be drank after meal too. Aids in digestion..

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.