Rasam is a sour fragrant and refreshing broth which is very popular in India.

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Rasam is a sour fragrant  and refreshing broth which is very popular in India. It is usually served on Sadhya ( Erissery, Avial, Pachadi) a feast which is served in a banana leaf and relished best with out the use of cutlery, accompanying over 30 vegetarian dishes.



Rasam is a sour fragrant and refreshing broth which is very popular in India.

In the modern restaurants rasam is served as a tangy, spiced soup. Its main ingredients are tamarind and tomatoes. Their flavours can vary from tomato, apple, mint, cumin, plum, lemon, pepper, drumstick, pineapple, ginger, beetroot and much more. Give it all a try. Lets tantalize our taste buds!! 

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Rasam is a sour fragrant and refreshing broth which is very popular in India.

Ingredients for Rasam Powder Recipe

  • Cumin seeds- 2 1/2 teaspoons
  • Coriander seeds – 1 1/2 teaspoons
  • Fenugreek seeds – 1/2 teaspoon
  • Black peppercorns- 2 teaspoons
  • Whole dry red chilli- 5
  • Oil 1 teaspoon
  • Split pigeon pea – 1/3 cup
  • Asafoetida 1/2 teaspoon
  • Turmeric powder 1/2 teaspoon
  • Curry leaves- 2 sprigs

Method

  1. Dry roast cumin seeds, coriander seeds, fenugreek seeds, black peppercorns and whole dry red chillies. Set aside to cool.
  2. Heat oil in a pan and sauté the dal till red. Set aside to cool. Grind the roasted ingredients with asafoetida, turmeric powder and curry leaves.
  3. Cool and store in containers.

Instructions to prepare rasam.

Ingredients

Tamarind – about a small lemon size

Tomato – 2 not

Drumsticks – 1 piece, cut into finger length sizes

Garlic – 4-5 cloves (chopped)

Oil, 2 teaspoons

Mustard seeds – 1/2 teaspoons

Dry red chillies – 2 nos (optional)

Curry leaves – 1 sprig

Turmeric powder – 1/4 teaspoon

Coriander powder – 2 teaspoons

Chilli powder – 1/2 teaspoon

Pepper powder – 1/2 teaspoon

Cumin powder –  1/4 teaspoon

Asafoetida, a pinch

Salt to taste

Cilantro leaves, to garnish

Method

  1. Soak tamarind in a cup of warm water and extract the pulp.
  2. Heat oil in a sauce pan, add mustard seeds and when they crack, add the chopped garlic, curry leaves and red chillies fry for few minutes.
  3. Then add the chopped tomatoes, cook till it turns soft. Then add asafoetida, turmeric powder, coriander powder, chilli powder, pepper and cumin powder mix well, add some water (about 1/4 cup) and cook with drumsticks until drumsticks are tender.
  4. Now add the tamarind extract and required water to get the right consistency, salt to taste, mix well.
  5. Let it cook for few minutes in medium heat with two table spoon of rasam powder. 
  6. Take out the pulp from the drumsticks and add to rasam.
  7. Garnish with tamarind and olive bread stick and serve.




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Sumith.

Rasam is a sour fragrant and refreshing broth which is very popular in India.

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