Easy Rasam
Learn to make the famous South Indian Rasam easily without any complex processes or rasam powders. This is the easy rasam recipe.
Ingredients
- 1 medium gooseberry size Tamarind
- 2 medium Tomato
- 1 sprig Curry leaves
- 6 sprigs Cilantro
- ¼ tsp Asafoetida
- ¼ tsp Turmeric
- 1 tsp Salt (Adjust per taste)
To Grind
- 1 tsp Black peppercorn
- 1 tsp Jeera
- 2 Dry red chilli
- 4 cloves Garlic
To Temper
- 1 tsp Oil
- ¼ tsp Mustard
- ½ tsp Broken urad dal
- ¼ tsp Jeera
- ¼ tsp Asafoetida
Instructions
- First soak the tamarind in a cup of warm water along with salt for atleast 15 minutes. Make 3 cups of tamarind extract out of it by adding required water.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tr1.jpg" alt="rasam" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tr2.jpg" alt="rasam" width="47%" /> - Now grind roughly all the ingredients listed under "To Grind", except garlic, using mortar and pestle / mixie. Finally add garlic to the other ground ingredients and pulse one or twice until you get a coarse paste. Keep it aside.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tr3.jpg" alt="rasam" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tr4.jpg" alt="rasam" width="47%" /> - Now add this ground paste, whole tomatoes, curry leaves, cilantro sprigs, asafoetida, turmeric to the prepared tamarind extract.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tr5.jpg" alt="rasam" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tr6.jpg" alt="rasam" width="47%" /> - Now using your clean hand just mix them together by crushing the tomatoes, curry leaves and cilantro sprigs roughly in the tamarind extract. This way helps you to get the flavors infused into Rasam.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tr7.jpg" alt="rasam" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tr8.jpg" alt="rasam" width="47%" /> - Now heat a pan with oil, add the mustard and once it splutters, add the other ingredients listed under "To temper", in the given order. Once the broken urad dal starts changing color, pour the prepared tamarind extract mixture to the pan. Be careful while pouring the rasam into the hot pan because it would splutter.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tr9.jpg" alt="rasam" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tr10.jpg" alt="rasam" width="47%" /> - Within few minutes there will be a froth/bubbles formation on the top and the rasam will just start to boil. Turn off the flame immediately and transfer to the serving bowl.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/tr11.jpg" alt="rasam" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/tr12.jpg" alt="rasam" width="47%" /> - Enjoy warm as a soup or with steamed rice.<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/easy-rasam-1.jpg" alt="easy rasam" width="100%" />
Notes | FAQ
- Adding cilantro along with its stems instead of just adding the leaves alone. It will give extra flavor.
- You can even skip grinding the garlic and instead crush them lightly and add.
- Rasam should not be left to boil. It would not taste good if it boils. So transfer to serving bowl immediately once it starts to boil.
- To save time, you can also use ready to use tamarind paste instead of soaking fresh tamarind, while making the tamarind extract.