Traditional Indian Rasam Recipe is made with Rasam powder ingredients such as spice, herb, and legumes. It’s a wonderful liquid curry soup that goes well with hot boiled rice, but it also works well as an entrée soup. Besides being a tasty rice side dish, it also helps to improve immunity and fight typical fever, coughing, chest infection, and flu-like symptoms.
Rasam – what exactly is it?
At every South Indian meal, the rasam recipe should be served as a side dish. It is referred to as Saaru and Chaaru, respectively, in the Kannada and Telugu languages. Rasam powder can be made from scratch using the instructions provided below if you don’t have access to any at the time. Spend time with your friends and family while enjoying this simple Rasam dish.
Course and Cuisine – Rasam/South Indian
- Diet – Vegetarian
Three tomato slices, finely chopped
cumin seeds (about 1/2 teaspoon)
One tablespoon grated ginger one handful finely chopped coriander leaves
2 cups of distilled water
a half teaspoon of asafoetida
One teaspoon peppercorns (optional)
Five curry leaves (optional)
for tempering according to requirements
a half teaspoon of ghee a half teaspoon of mustard seeds
- For the best results, soak the tomatoes for 15 minutes in lukewarm water with half a teabag to remove the adulterant.
- In a food processor or blender, puree the tomatoes, asafoetida, cumin seeds, peppercorns, ginger, and salt until completely smooth.
- To create a paste, combine all of the ingredients in a mixing bowl until smooth.
- Consider the following scenario: a skillet has 2 cups of water that is now simmering.
- Preheating the pan for a few minutes on medium heat is recommended.
- When the crushed paste is added, the mixture should come to a full rolling boil. After 1 to 2 minutes, stop stirring.
- It’s better to put everything on hold for the time being.
- To temper, the ghee, bring it to a medium heat and keep it there.
- It is suggested that you continue to toast the mustard seeds in the same pan until they are aromatic but not burnt.
- Add the mustard seeds to the rasam after they have been fried for 20 seconds.
- To make it tastier, add curry leaves and green chillies before serving.
- You can add sambar to make rasam sambar.
- Bring the water to a boil, then reduce the heat and cook until the mixture comes to a boil again.
Serve Traditional Rasam Recipe Differently!
You can serve the Rasam Recipe with crunchy papadums on the side and a pickle dish on the table to tie the dish together and make it more substantial.
Making Rasam like a pro
- Serve the hot rasam with rice and a vegetable stir fry such as potato, brinjal, or okra for a full dinner.
- If you’ve any leftover rasam, then may store it in the refrigerator. But, be sure to boil it before eating it and consume it within two days after preparation.
- You can also add 1/2 teaspoon of gud (jaggery) paste towards the end of the Rasam Recipe to provide a well-balanced flavour.
Now make this simple rasam recipe in easy steps by following the step-by-step procedure highlighted in this article. By doing so, you will be able to make this Rasam recipe. You can also make rasam with dal or tomato rasam by incorporating tomato in the tomato rasam recipe. So, make this delicious dish and enjoy it with your loved ones.
Frequently Asked Questions (FAQs)
- Is rasam a healthy food?
Rasam is a healthy South Indian meal. The natural detoxification properties of cumin, fenugreek, and peppers are believed to assist digesting and metabolism.
- How is rasam made?
It’s tangy, peppery, scorching, and full of spice notes. Tart, sugary, and spicy flavours are balanced in a good rasam.
- And can rasam powder be used from a jar?
Yes, you can use rasam powder purchased from a store.
- Can spices be replaced?
A decent rasam already has several different spices. As a result, there are no substitutes.