South Indian rasam recipe without rasam powder! No south Indian meal is complete without this authentic south Indian dish. Rasam (రసమ్), as it is fondly called has many versions and styles as per one’s taste and is modified and cooked.
Rasam Recipe – Oh! So Many Varieties!
Though, I try different types of rasam recipes, this being my favourite not because of the taste but due to the effort that is consumed in it. Not to mention, all the rasam that I try taste yummy and they have the unique flavour. This particular rasam recipe is dedicated to all the working women and busy mommy’s who are time bound.
Serve hot with steaming rice and some stir fry. Personally, I find this rasam tastiest with either chicken fry or potato stir fry.
Step by step rasam recipe below:
- Tomatoes – 2
- Soaked Tamarind pods – 2-3
- Fresh coconut – 1 inch piece
- Ginger – ½ inch pieces
- Garlic pods – 3
- Red chillies – 6
- Cumin – ¼ tsp
- Coriander seeds – ½ tsp
- Pepper corns – 1 tsp
- Soaked yellow lentils – 1 tsp
- Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Cumin – ½ tsp
- Red chillies – 2
- Curry leaves – few twigs
- Asafoetida - pinch
- Finely chopped fresh coriander – 2 tbsp
- Salt as per taste
- Turmeric – ¼ tsp
- Soak the yellow lentils in some water and keep aside.
- Dry roast cumin, coriander, red chillies and pepper corns. Let it cool.
- In a mixer jar, take chopped tomatoes, tamarind, yellow lentils, ginger, garlic and sufficient water. Blend to a fine paste.
- To it, add coriander, cumin, and pepper corns, coconut and red chillies and blend. We want all these dry ingredients to be coarsely ground and not finely blended.
- In a thick bottomed vessel, heat some oil.
- Add cumin, mustard seeds and let them splutter. Add the red chillies and the curry leaves and sauté. Add asafoetida.
- To this, add the blended paste. Mix well and cook for 5 mins.
- Add salt and turmeric.
- Now, add 300 ml of water to this and let it boil. Check the consistency and add some more water if needed.
- Add the finely chopped coriander once the rasam starts boiling.
- Boil for 15 mins on a slow flame.
- Check the seasoning before turning off and adjust it by adding salt.
** The consistency is one thing to be taken care of and that decides the taste of this rasam.