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Before you jump to Rasam recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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We hope you got insight from reading it, now let’s go back to rasam recipe. You can have rasam using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Rasam:
- Get 5 medium sized chopped tomato
- You need 2 or to taste chopped green chilli
- Provide 1" chopped ginger
- Get 10 pieces curry leaves
- Take 2 tbsp chopped coriander leaves
- Take 1 tbsp oil/ghee/butter
- Take 1 tbsp Rasam powder (homemade)
- Prepare 1 tsp or to taste salt
- Take 1/2 tsp mustard seeds
- Provide 1/8 tsp asafoetodia
- Provide 4 whole dry red chilli
- Take 1 tbsp tamarind
Instructions to make Rasam:
- Collect all ingredients of Rasam & soaked the tamarind in 1/2 cup of lukewarm water for 15 minutes. Keep aside.
- Take a pressure cooker add one cup of water, 5 curry leaves, chopped tomato, ginger and green chilli. Close the lid & let it one whistle. Turn off the heat.
- When cooker's pressure is released, open the lid and transfer the tomato paste in mixer jar and make smooth paste.
- Sieve the soaked tamarind & make fine tamarind water. Keep aside.
- On medium flame heat oil/ghee/butter in a wok. Add mustard seeds, asafoetodia, rest curry leaves & whole dry red chilli. Saute nicely. On simmer roasted for 10 seconds.
- On medium flame combine tomato paste,three cup of water & tamarind water. Stir occasionally. When Rasam comes to boiled add salt and Rasam powder. Mix well & stir continuously for 2-3 minutes on simmer.
- Switch off the flame. Add coriander leaves. Now RASAM is ready to serve.
- Hot Rasam, pour into the serving bowl/glass & served. Enjoy!!
You can replace my rasam powder with store bought rasam powder too. This can be made with few variations too, which I always do. Hot rasam, hot rice plus ghee - heavenly combination. Rasam Recipe, Imli Khatti , How To Make Rasam Recipe. Rasam is a spicy and tasty thin soup , light soup prepared in south Indian style and usually served with steamed rice.
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