Rasam (ரசம்) is basically traditional indian herb soup. Ii is really good for cold.
Easy Rasam recipe
Prep Time: 5 mins | Cook time: 15 mins | Serves: 2
Tomato – 1
#Rasam powder – 1 & 1/2 tsp
Curry leaves – 5
Mustard – 1 tsp
Red chilli – 2
Jeera – 1 tsp
Curry leaves – 1 sprig
2.Bring to boil and add the rasam powder, salt and sugar.(refer note-1 for a tip) Mix well and just bring to boil.Switch off the flame and transfer to the serving bowl. Garnish with coriander leaves.Close immediately (otherwise the aroma will escape ;)).
3.Temper with the items given under ‘To temper’ table in order and add it to the rasam.
- You can two crushed garlic with skin before switching off the flame. This does a magic and gives a great flavour. Do not add more than two but.
- Rasam need not boil for long time as it will not be tasty. Just bring to boil, makes it frothy.
- You can reduce water and add cooked toor dal water or 2-3 tblsp of toor dal. That too gives rasam a different flavour.
- Sugar in rasam enhances flavour and gives a clear rasam.
##For those who want to try this recipe if you don’t have rasam powder DON’T WORRY ,there;s simple steps to do it
Rasam powder recipe
Red chilli (long variety) – 20
Toor dal – 1/4 cup
Channa dal – 1/4 cup
Black pepper – 3 tblsp
Cummin seeds – 3 tblsp
Hing – 1/2 tsp
- Dry roast red chilli,hing (if solid. Refer notes), channa dal and toor dal first until dals are golden in colour. Roast in medium flame with constant frying. Transfer to a plate for cooling and then roast coriander seeds and pepper until fragrant.
- Once the coriander seeds is roasted well, it lends a great flavour. Now add jeera lastly. Fry until it starts popping. Cool everything completely.
- Powder it to a fine powder in a mixer and store in an airtight container.
- Can be stored for a month if handled properly in an airtight container.
- If you want you can add turmeric in this powder.