Rasam
22-11-2024
www.kitchenfoodrecipes.com
Ingredients:
For Rasam Powder (Spice Mix)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
2 dried red chilies
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
For Rasam Base
1 lemon-sized ball of tamarind
2 medium-sized tomatoes (finely chopped)
4 cups water
2-3 garlic cloves (crushed)
1/4 teaspoon turmeric powder
1/2 teaspoon asafoetida (hing)
8-10 curry leaves
1 tablespoon ghee or oil
Salt to taste
For Garnishing
2 tablespoons fresh coriander leaves (chopped)
1 teaspoon ghee (optional)
Instructions:
Prepare Tamarind Extract
Soak tamarind in 1 cup of warm water for 10 minutes.
Squeeze and extract the pulp, discard the residue, and keep the tamarind water aside.
Make Rasam Powder
Dry roast coriander seeds, cumin seeds, black peppercorns, mustard seeds, fenugreek seeds, and dried red chilies in a pan over low flame until aromatic.
Let them cool and grind them into a fine powder using a blender or mortar and pestle.
Cook the Rasam Base
Heat ghee in a deep saucepan.
Add asafoetida, curry leaves, and crushed garlic. Sauté for a minute.
Add chopped tomatoes and turmeric powder. Cook until the tomatoes turn soft.
Pour in the tamarind extract and 3 cups of water. Stir well.
Flavor with Spices
Add the freshly prepared rasam powder and salt. Mix thoroughly.
Bring the mixture to a boil and simmer on low heat for 5-7 minutes.
Final Touch
Adjust consistency with water if needed.
Turn off the heat and garnish with chopped coriander leaves.
Add a spoonful of ghee for enhanced flavor, if desired.
Serve Hot
Serve the rasam piping hot with steamed rice, crispy papad, or enjoy it as a comforting soup.
Tips for a Perfect Rasam:
For a richer flavor, prepare rasam powder fresh each time.
Avoid over-boiling, as it can reduce the aroma of spices.
Adjust black pepper and red chili quantities to control the spice level.
Enjoy the authentic taste of South India in every sip of this soulful rasam!