I never gave a thought to post rasam recipe because it was an integral daily part of our meal and it is extremely easy recipe.It takes just 10 minutes in total.But including rasam in your daily food gives you enormous immunity against cold,cough,indigestion and other infections.Rasam is best preferred during sickness and a must daily food for babies above 8 months ,pregnant women. A heavy and scrumptious meal can never be a complete one without a RASAM. I always prefer making rasam with ground rasam masala fresh.You can also make rasam powder and add. I also replace tamarind with country tomato.Since I make it daily I keep doing alterations and making variants like garlic rasam,instant rasam,dhal rasam,curry leaves rasam,mint rasam,pineapple rasam,tomato rasam,tamarind rasam. The below quantity serves 2.
- Salt-To taste
- Oil/Ghee-To cook
- Turmeric Powder-A pinch
- Hing-1/4 tsp
- Coriander leaves-1 tbsp
- Coriander seeds-1/4 tsp
- Cumin seeds-1/2 tsp
- Red chilly-1/2
- Mustard seeds-1/4 tsp
- Urad dhal-1/4 tsp
- Curry leaves
1.Grind items under “To grind ” into a coarse powder.
2.Mix the powder in 1 cup of water.
3.Add hing,turmeric powder and salt and mix well.
4.Set it aside for 5 minutes.
5.In a pan,add ghee and temper with mustard seeds,urad dhal and curry leaves.
6.Add chopped tomato and saute well.
7.Add 1/4 cup water and let it boil.
8.When it boils add the rasam powder mixture and let it boil.
9.Give a quick stir and switch off as it just bubbles.
10.Garnish with coriander leaves.
You just crush all items in hand mortar and pestel
The rasam shouldn’t boil like any other gravy or kulambu
Adjust red chilly as your taste
Tempering with ghee gives a special taste
Avoid red chilly and salt for babies below 1 year.
Serve with hot steaming rice and ghee… Blisssssssssss