Easy rasam recipe

EASY RASAM

Rasam, charu pani, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, black pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables. It is eaten with rice or separately as a spicy soup. In a traditional meal, it can be part of a course that includes sambar and curd rice . Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.

It  prevents formation of gas, and flatulence. Rasam is rich in antioxidants that prevent the free radical activity. The tamarind is rich in antioxidants that helps keep the skin young and supple. The tomato used in the Rasam comes with its share of antioxidants and vitamin C which further enhances skin health.

The tangy flavour of rasam helps to clean out your respiratory tract and the curry leaves in it helps you deal with flu-like symptoms. Curry leaves, tamarind extract, turmeric powder, red pepper and mustard seeds have a number of health benefits if you are prone to cold and cough.

INGREDIENTS

• Tamarind – Small gooseberry size
• Tomato – 1
• Rasam powder – 1 tbsp
• Sugar /jaggery – 1/4 tsp
• Turmeric pwdr – 1/8 tsp
• Salt to taste
• Curry leaves – 5
• Ghee/ Oil – 1 tblsp
• Mustard – ½ tsp
• Red chilli – 2
• Jeera – ½ tsp
• Curry leaves – 1 sprig
• Coriander leaves roughly chopped with stems – 2 or 3 tbsp

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=uc2fQQ0UHOg

 METHOD

Soak tamarind in 1cup hot water for 20 mins and extract its juice and keep aside.

Add 2 cup water to the tamarind extract .

Make the total water 3 cups of water.

Now add turmeric + rasam pwdr +jiggery + salt and mix well with clean hands .

. Heat a pan with 1 tsp oil , add the tomatoes and cook tomatoes with a little salt until soft.

Add the tamarind extract and mix well .

Just bring to boil and switch off the flame .

Immediately  transfer to the serving bowl , add the coriander leaves and close it with a lid ,so that the aroma doesn’t escape .

. Garnish with coriander leaves.

Heat a small pan with ghee.

Add mustard seeds + jeera  and let it crackle .

Add curry leaves + red chilli and give a stir .

Off the flame and add the garlic .[ don’t have to fry the garlic ]

Pour this tempering over the rasam and close the lid .

Serve as a sidedish for rice or have it as such like soups.

Rasam is super tasty. It’s generally had with rice. Steamy hot Rasam Rice tastes great with a teaspoon of ghee, Pepper Papad/Sabudana Fryums and Lime Pickle. It also goes well with Palya (dry vegetable preparation with seasoning and mild spices) such as Potato fry and Raw Banana fry.

NOTES

1. Don’t boil the rasam , it will not be tasty. Just bring to boil with frothiness .
2. You can reduce water and add cooked toor dal water or 2 tblsp of toor dal and your toor dal rasam will be ready .
3. Ghee gives a nice flavour to the rasam so dont skip it.
4. Coriander leaves is a must n should for garnishing.

MORE RASAM RECIPES

1. Healthy beetroot rasam
2. Dal rasam /paruppu rasam
3. Rasam with homemade rasam powder
4. Pineapple rasam
5. Dal rasam
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