Ingredients
-
TABLE 1 (For Tempering)
-
1 tbsp Oil
-
1 tsp Mustard seeds
-
½ tsp Urad dal
-
½ tsp Cumin seeds
-
1 pinch Asafoetida
-
1 strand Curry leaves
-
2 counts Red chilies
-
TABLE 2 (For Rasam paste)
-
1 count Green chilli
-
1 strand Curry leaves
-
1 tsp Black peppercorns
-
1 tsp Coriander seeds
-
1 tsp Cumin seeds
-
5 counts Cloves garlic
-
TABLE 3 (For making rasam)
-
1 tbsp Homemade/Ready made rasam powder
-
1 count Crushed tomato
-
½ lemon sized tamarind Tamarind (for extract)
-
2 cups Water
-
½ cup Warm water (for soaking tamarind)
-
2 tsp Salt
-
¼ cup Coriander leaves chopped
Directions
What is it?
A tangy soup Rasam is a traditional South Indian dish which goes well with rice or consumed just like that. It is an integral part of a meal in Indian state, TamilNadu. Every ingredient in Rasam has a medicinal value and effective for digestion, cold. Some of the ingredients used are black pepper, asafoetida, cumin, mustard, tamarind, lemon, tomatoes, curry leaves makes a perfect one. There are different flavors of rasam (tomato, lemon, lentil, spinach and even with mutton/goat soup) which has its distinct taste. Rasam is consumed after the main course to break down heavy main course for digestion. When stomach is bloating, in-digestion this is a go to soup which can ease the digestion. Here I have used homemade rasam powder which I will post the recipe soon but substitute with ready made powder also should do good. The cooking process for this simple rasam recipe is quick and easy and if there is a left over can be used for next day. Even during hot summer or winter, I don’t need to refrigerate.
What it tastes like?
Sour, Tangy, Spicy
Taste can differ based on what proportion of ingredients are added more or less. Rasam made from goat/mutton broth along with spices makes a unique taste. A tip to make a perfect taste is to use a ripe and juicy tomato and tamarind extract from old tamarind are keys that define the taste of this dish. Though this is a simple soup to make, ever since I started cooking during my initial days, taste weren’t balanced until I knew what exactly is needed to make a delicious soup. Whenever I make rasam, I carefully select tomatoes that are ripe and juicy from grocery stores that I can’t go wrong. A step by step instructions are given to make it easy yet delicious.
Goes well with?
Rice
When rasam is made from simple rasam recipe, it can be reused by reheating in microwave or on stove top. Do not overheat it. Whenever I boil vegetables or spinach, I do not thrash out the water as it contains lots of nutrients. I use it for rasam which is healthier. Rasam can be eaten with white/brown rice along with some side dishes like egg paniyaram or chicken 65 and if it is already filling by other main courses, a glass of it is enough to do its magic.
Steps
|
1
Done
|
For making rasam paste, crush and make a coarse paste of the TABLE 2 ingredients (green chili, curry leaves, black peppercorns, coriander seeds, cumin seeds and garlic) and keep aside |
|
2
Done
|
Heat a tbsp of oil and do the seasoning with TABLE 1 ingredients (mustard seeds, urad dal, cumin seeds, asafoetida and curry leaves) |
|
3
Done
|
Let it splutter, followed by crushed rasam paste to it until it releases the nice aroma and add the TABLE 3 ingredients (homemade/store rasam powder, crushed tomato, tamarind extract, water and salt). Bring it to boil and makes it frothy. |
|
4
Done
|
Switch off and garnish with coriander leaves. |
