powder, which is available commercially.It is eaten with rice or separately as a spicy soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency. Rasam is one of the most important dishes of south Indian cuisine.
Rasam considered to be a must for almost all down South but called by different names, has many avataars.
While the traditional method of preparing a simple rasam involves using home made or store bought rasam powder, using extract of tamarind, adding the tomatoes, other condiments and seasoning, adding dal water and a garnish of Chopped coriander leaves, this process seems to be cumbersome to many especially those who have newly shifted to a place sans their precious spices, or those trying their hand at simple cooking.
This recipe is not only tasty but has several shortcuts and who doesn’t like them, even the seasoned cook will take this route and I am no different.Now off to the recipe. this is kind of Rasam is commonly prepared for all festivals with fresh ground ingredients , esp Kerala banana leaf menu / sadya . For festivals like Tamil New Year , Pongal such simple but delicious rasam is made with freshly ground powder.
1 or 2 tomatoes chopped .
½ tsp fenugreek seeds
To roast and powder
2 red chilies
2 tsp coriander seeds
1 tsp black pepper corns
1 tsp cumin seeds
1 -2 green chillies slit
1 lime size tamrind soaked in warm water .
Pinch of turmeric powder
½ inch ginger
½ tsp hing powder or crystal
Salt as needed.
1 tsp coconut oil
½ tsp mustard seeds
2 red chillies
Some curry leaves
Some chopped coriander leaves
- Dry roast all spices till aromatic, let it cool , then grind to a little coarse powder.
- Extract tamrind water about 2 cups not very thick .
- In a pan cook the chopped tomatoes with green chillies, ( you can also make a rough puree of tomatoes with green chilies and cook that .) some curry leaves, salt , turmeric powder, a pinch of hing powder,add tamrind water and let mixture boil , next add the coarsely ground powder , allow the raw smell to dispel, allow the rasam mixture to come to a gentle boil , remove and cover .
- Add a tempering of mustard seeds, methi, hing powder , with a tsp of coconut oil , red chilies and pour over the rasam .
- Add some coriander leaves.
- A delicious festival rasam is ready .
With a tsp of oil roast the ingredients given under the heading.
Keep the pureed tomato mixture to boil with turmeric powder, salt and a pinch of asafoetida.
Throw some sprigs of curry leaves while this mixture is boiling.
Powder the ingredients give under roast and grind and keep aside.