- Prep Time: 20 minutes
- Cook Time: 10 minutes
Rasam Recipe
Rasam is a spicy and a very popular soup commonly served as a starter or as part of the main meal in the Southern states of India. The 'masala' or the rasam powder is very easy to make at home. It can be prepared well in advance and stored in an air tight container for use at any time.
Ingredients
- For Rasam Powder
- Split chick pea lentil (Chana Dal) - 1 tbsp
- Split pigeon peas (Toor / Arhar Dal) - 3 tbsp
- Coriander seeds - 1/4 cup
- Cumin Seeds - 1 tbsp
- Black pepper - 3 tsp
- Dried red chilies - 4-5
- Turmeric Powder - 1/4 tsp
- Salt - 1/2 tsp
- Aasafoetida (Hing) - 1/2 tsp
- For Rasam
- Oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Aasafoetida (Hing) - 1/4 tsp
- Turmeric Powder - 1/4 tsp
- Curry leaves - 4-5
- Garlic clove (optional) - 1 big size clove crushed slightly
- Tamarind Pulp concentrate or fresh thick tamarind pulp - 1/4 tsp (concentrate) or 1/2 tsp (fresh)
- Jaggery (gud) - 1/2 tsp-1tsp
- Rasam Masala - 2 tsp
- Tomatoes (optional0 - 1 chopped
Instructions
For Rasam Powder:
- Dry roast the 'chana dal', and the 'toor dal' separately, till these are pinkish brown in color. Transfer to a mixing bowl.
- Dry roast the coriander seeds, cumin seeds, and black pepper, till the coriander seeds and the cumin seeds turn pinkish brown in color.
- When all these are almost done, add the red chilies and roast for a minute or two till the red chilies become crunchy. Transfer everything to the mixing bowl.
- Transfer all the contents of the mixing bowl to a dry grinder.
- Add turmeric powder, asafoetida, and salt.
- Grind to a very fine powder.
Rasam Powder - Store in an air tight container to preserve the freshness.
For Rasam:
- Heat oil in a pan, and add the mustard seeds.
- After the mustard seeds crackle, add the asafoetida, turmeric powder, and curry leaves.
- Add the crushed garlic and stir fry till the garlic becomes brownish in color. This step can be omitted if you are not using garlic.
- Add 2 and 1/2 cups of water.
- Add the tamarind pulp, salt, jaggery, and rasam powder.
- Add chopped tomatoes (optional).
- Bring to boil and continue boiling for about 2 minutes. Then turn off the heat.
- Cover and allow the rasam to settle down a bit for a minute.
- Without stirring, serve hot and spicy rasam.
