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 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Rasam

  1. It's 1 of Lemon size tamarind (deseeded).
  2. It's of To grind.
  3. It's 8 of garlic cloves.
  4. You need 2 of dry red chilli.
  5. Prepare 2 springs of curry leaves.
  6. Prepare 3 of whole pepper.
  7. You need 4 tsp of jeera/ cumin seeds.
  8. Prepare 2 tbsp of coriander leaves.
  9. It's of For tempering.
  10. It's 2 tbsp of oil.
  11. You need 1 tbsp of vadavam.
  12. It's 1 tsp of Asofetida/hing.
  13. You need 2 Springs of curry leaves.
  14. It's 1/2 tsp of turmeric powder.
  15. Prepare To taste of salt.
  16. It's 2 tbsp of coriander leaves (chopped).

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. Soak tamarind in 1 cup water..
  2. In a blender take garlic,2 dry red chilli, pepper,jeera, half coriander leaves and half curry leaves. Take and keep aside..
  3. In the same blender add tomatoes and pulse twice..
  4. Keep everything ready. Heat oil in a vessel add vadavam after it cracks add asofetida and 1 dry chilli broken..
  5. Immediately add remaining curry leaves and the coarse garlic spice paste..
  6. Next add the tomato and saute for few minutes until raw smell disappears. Next add salt and turmeric powder..
  7. Now strain and extract the tamarind water pour into the spices. Check tanginess and salt. Allow to bubble and garnish with coriander leaves. Do not allow to boil..
  8. Serve hot with plain rice or at the end of the meal to aid 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.