I have already shared some Rasam recipes in this blog to make instant rasam using a powder with all ingredients included and directions to make a good tasty rasam.
I have also shared a similar quick Instant rasam recipe where you make it for one time and not a store and keep recipe.
This is yet another useful recipe which I rely upon many times at home. Reason being am able to avoid wastage by using this paste method of making rasam, the ease and convenience too. All I need to do is take 2 or 3 tbsp of this rasam paste, boil it for 3 minutes , garnish with fresh coriander leaves , serve immediately.
Now who wouldn’t love such easy way to make any dish.It is not because of laziness or lack of time, it is also to avoid wastage,this way I can make even a cup of rasam for one without skipping any vital ingredient.
So no shortcuts in using ingredients , just an easy way to prepare one.You could also use this paste to mix with rice and have it like rasam rice.
Ingredients to make paste :
Increase quantities based on this.
A 4 medium ripe tomatoes
1 gooseberry size tamrind softened with warm water.
( Tamrind paste also works best for this recipe..about 3 tbsp )
2 tsp Rasam powder ( from stock if you have)
A pinch of turmeric powder
Pinch of asafoetida powder
1 tsp Kashmiri chili powder to give good colour.
( skip if not available)
( tamrind is optional , can use tangy tomatoes may be one or two extra and still make a flavorful tomato tasam paste .)
B To dry roast
4 tsp cumin seeds
3 tsp Dhaniya / coriander seeds
1 1/2 tsp black pepper
2 small red chillies
2 tsp toor dal ( skip if using rasam powder mentione dabove )
some curry leaves.
salt to taste.
3 tbsp sesame oil ( preferred)
1 medium tomato chopped into smaller pieces which will cook along with the rasam paste mixture.
C To temper
1 tsp mustard seeds
1 tsp cumin seeds
1 red chilly
D For garnishing
Finely chopped fresh coriander leaves.
In a pan dry roast ingredients mentioned in list B.
Let it cool down.Grind to a paste all the roasted ingredients with ingredients given in A.
In a pan add the sesame oil ( or any oil ) , heat it add the tempering ingredients, let mustard seeds splutter, brown the cumin seed, add red chilly and add the ground paste .
Add turmeric powder and asafoetida powder if not added already.Add the tomato chunks to cook along with the mixture. Sautee well on a low flame . Even if the mixture appears dry initially , better avoid water to increase shelf life, and cook covered, you will notice the mixture becoming quite watery as the tomatoes start softening .
The whole mixture will bubble and thicken till oil floats on top and when the mixture attains a paste like consistency, remove from flame.When you drop the paste on a plate , water must not leave the sides, if it does, then continue to cook till it evaporates .
Let this mixture cool down completely before you store in a cool dry glass bottle.
The paste is useful to make instant rasam when ever you like.
How to use
In a vessel add some water, add the required quantity of paste, stir well to remove the lumps if any, let this mixture boil well, check for salt and make adjustments.
Garnish with fresh coriander leaves if you have.
Some curry leaves are already added in the paste so no need to add them.
No need to temper as it is included in the paste.
This is good for emergencies, for travelers who have no ingredients in stock, 2 tbsp of this paste mixed with hot water in microwave will give a great rasam.
For those using this paste at home, add mashed dal water if you wish.
You can also add precooked small chunks of fresh tomatoes before adding the paste if you have them though not necessary.
This paste is meant for those who have little or no ingredients to make quick rasam , and in hurry to have some.
If you wish to make this in bulk, first try a small qty, make your adjustments to the paste, make in bulk and store well in fridge.
If sending with people going out of town , dont forget to paste directions to use , pasted on the bottle.