Rasam

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Mar 30

RASAM | TRADITIONAL SOUTH INDIAN RASAM RECIPE

I have several rasam recipes in my blog, such as the instant rasam with a mix, rasam paste, tomato rasam from scratch made with fresh powder ground at the time of making rasam, quick rasam, pineapple rasam and some more .

Yet this is one recipe that i keep fine tuning with ingredients till i get a good ratio that screams Delicious ! Here is one such and the current preferred recipe by my hubby . And having said that, as a blogger , i think i have got the certification from him finally when it comes to rasam . I do get appreciation for the dishes i churn up but rasam is like a complicated test that i have got to pass.

Recipe for making rasam

Ingredients

1 big tomato chopped finely or squeezed with fingers to make it mushy
1 lime size tamrind soaked in warm water
1 tbsp prepared rasam powder
1/4 tsp turmeric powder
pinch of asafoetida powder
salt as needed
3 tbsp toor dal pressure cooked and mashed and mixed with 1 cup water
chopped coriander leaves for garnish
curry leaves torn and added to rasam

For tempering

1 tsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp methi seeds
1-2 red chillies
pinch of asafoetida powder
curry leaves

Method

Take a vessel to prepare rasam
add 1 1/2 cups water
add 1 cup tamrind water
add tomatoes ( it is better to squeeze tomatoes with fingers than chopping with knife )

add 1 heaped tbsp rasam powder
add turmeric powder
add salt
add curry leaves torn , add few chopped coriander leaves .
add a pinch of asafoetida powder
allow this to boil till tomatoes are soft and the mixture is aromatic with no raw smell.
the mixture will reduce in qty slightly on boiling , that is ok .
now add the dal and water mixture, adjust water qty by tasting rasam .
allow the rasam to come to a boil but not bubbling .add coriander leaves .
as soon as the rasam starts frothing, switch off , add tempering by heating ghee in a small pan, add mustard seeds, cumin seeds, red chillies, curry leaves, pinch of asafoetida powder

and cover with lid. Enjoy delicious rasam with home made rasam powder

Delicious home made rasam with freshly ground spices .

Prep Time20 minutes

Servings 220 grams

INGREDIENTS

2 cups plus 2 tbsp coriander seeds choose any cup but use the same to measure for all
1 cup plus 2 tbsp toor dal
1 cup levelled black pepper corns
1 cup levelled cumin seeds
1 cup full red chillies as much as can fit chillies , keep chillies upright in the cup to see how much they can fill the cup .
1 tsp mustard seeds dont skip
handful curry leaves

INSTRUCTIONS

measure all the ingredients and spread on a plate .
preferred method is to dry all the ingredients in the sun by keeping plate out in hot sun for 2-3 days till the red chilies become crisp and break easily, according to traditional method, rasam ingredients are never roasted but sun dried .
how ever if it is not possible to sun dry, then tak e a big kadai and dry roast all ingredients very lightly, they must become warm but not hot and change colour .
separately dry roast curry leaves till they become crisp .
let all these cool before you grind to a coarse powder in mixie . for bulk quantities, you can get them milled outside in commercial mill . add few pieces of varali turmeric if you are getting it ground outside . As i prepare in small quantities , i grind at home .
store in an airtight container .
turmeric powder can be added at the time of making rasam , if you are unable to add varali turmeric sticks to the ingredients mentioned . .