From my childhood my favorite dish is rasam. I remember, I have learnt this recipe from my grandma and repeated making this recipe to get perfection continuously for 10 days during my school holidays. I used to grind the rasam powder using hand (in ammi) and still when ever I make this recipe I remember her though she is no more. My father loves my rasam too much and my hubby started eating rasam after our marriage. It is very easy to make and aroma of rasam will sustain throughout the house.
Preparation time: 15 mins
Cooking time: 15 mins
Serves: 4 nos
Ingredients:
Tamarind - Gooseberry size
Tomato - 1
Rasam Powder -fresh coarsely grounded
Sugar - 1/4 teaspoon
Turmeric Powder - 1/2 teaspoon
Asafoetida Hing - 1/2 teaspoon
Coriander leaves - 2 tablespoon
Salt - to taste
Ingredients for Rasam Powder:
Coriander seeds - 2 tablespoon
Cumin seeds - 1/2 tablespoon
Black pepper - 1/2 tablespoon
Toor dal - 1/2 tablespoon
Red Chilli - 1 no
Curry leaf - 1 tablespoon
For Tempering:
Ghee - 2 teaspoon
Mustard seeds - 1 teaspoon
Curry leaf - 1 tablespoon
Red chilli - 1 no
Jeera - 1/4 teaspoon (semi crushed)
Garlic - 2 nos (Semi crushed)
Preparation Method:
1. Dry roast coriander seeds, Toor dal, pepper cons, cumin seeds, Red chilli and curry leaf in medium flame and keep aside.
2. Coarsely grind the roasted ingredients in mixer.
3. Slit skin of tomato and allow it to boil in a cup of water separately. Once tomato is boiled, remove it from boiling water and remove the skin.
4. Smash tomato using hand and keep it aside.
5. Extract tamarind juice and add smashed tomato, coarsely grounded powder, turmeric powder, hing and needed salt to it. (~ 3-4 cups)
6. In medium flame, allow the mixture to boil.
7. Once rasam is boiled, froath is observed on top. Switch off the flame and add little sugar and coriander leaves.
8. Simultaneously heat ghee in a small kadai and fry mustard, curry leaf, red chilli, jeera and semi crushed garlic. Add this tempering to rasam and close the rasam with lid immediately.
Serve this hot rasam as soup or with steam rice and raw banana fry. Yummy, tasty and aromatic rasam is ready to be served.
Tips:
1. Dont´t over boil rasam, as it will give bitter taste.
2. Always boil rasam in medium flame.
3. Tempering should be done in ghee for rasam. Crushed garlic can be added more according to taste. Ghee fried garlic adds flavor and aroma to rasam.
4. Adding a pinch of sugar will aloow the rasam to settle down faster and adds good taste to rasam.
5. Always try to grind fresh powder for rasam.
Cooking time: 15 mins
Serves: 4 nos
Ingredients:
Tamarind - Gooseberry size
Tomato - 1
Rasam Powder -fresh coarsely grounded
Sugar - 1/4 teaspoon
Turmeric Powder - 1/2 teaspoon
Asafoetida Hing - 1/2 teaspoon
Coriander leaves - 2 tablespoon
Salt - to taste
Ingredients for Rasam Powder:
Coriander seeds - 2 tablespoon
Cumin seeds - 1/2 tablespoon
Black pepper - 1/2 tablespoon
Toor dal - 1/2 tablespoon
Red Chilli - 1 no
Curry leaf - 1 tablespoon
For Tempering:
Ghee - 2 teaspoon
Mustard seeds - 1 teaspoon
Curry leaf - 1 tablespoon
Red chilli - 1 no
Jeera - 1/4 teaspoon (semi crushed)
Garlic - 2 nos (Semi crushed)
Preparation Method:
1. Dry roast coriander seeds, Toor dal, pepper cons, cumin seeds, Red chilli and curry leaf in medium flame and keep aside.
2. Coarsely grind the roasted ingredients in mixer.
3. Slit skin of tomato and allow it to boil in a cup of water separately. Once tomato is boiled, remove it from boiling water and remove the skin.
4. Smash tomato using hand and keep it aside.
5. Extract tamarind juice and add smashed tomato, coarsely grounded powder, turmeric powder, hing and needed salt to it. (~ 3-4 cups)
6. In medium flame, allow the mixture to boil.
7. Once rasam is boiled, froath is observed on top. Switch off the flame and add little sugar and coriander leaves.
8. Simultaneously heat ghee in a small kadai and fry mustard, curry leaf, red chilli, jeera and semi crushed garlic. Add this tempering to rasam and close the rasam with lid immediately.
Serve this hot rasam as soup or with steam rice and raw banana fry. Yummy, tasty and aromatic rasam is ready to be served.
Tips:
1. Dont´t over boil rasam, as it will give bitter taste.
2. Always boil rasam in medium flame.
3. Tempering should be done in ghee for rasam. Crushed garlic can be added more according to taste. Ghee fried garlic adds flavor and aroma to rasam.
4. Adding a pinch of sugar will aloow the rasam to settle down faster and adds good taste to rasam.
5. Always try to grind fresh powder for rasam.
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