Rasam

Rasam

Rasam is a South Indian soup, Traditionally prepared using tamarind juice as a base, with addition of tomato, chili, pepper, cumin and other spices as seasonings. Steamed lentils or lentils water are added along with any preferred vegetables. It is eaten with rice or separately as a spicy soup. In Sanskrit languages ‘Rasam’ means juice. There are so many types of Rasam. Some of are…….

Thakkali Rasam – tomato puree

Poondu Rasam – garlic


Inji Rasam – ginger

Elumichai Rasam – lemon juice

Pineapple Rasam/Beetroot Rasam – respective fruits/beet

Kandathippili rasam – greens

Bassaaru/Kattu saaru – boiled vegetables/greens/lentils

Milagu Rasam(Mulligatawny) – black pepper

Jeera Rasam – jeera

Puli Rasam – tamarind extract

Hesaru Kaalu Saaru – Green gram

Parupu Rasam / Pappu Saaru – pulses and tomato stock

Baellae Saaru – toor dal

Majjiga Saaru – seasoned buttermilk

Kattina Saaru – jaggery

Kollu Rasam, Hurali saaru or Ulava Saaru – horse gram

Mysore Rasam

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Serving size – 3 to 4 people

Ingredients

Water – 4 cup

Tomato – 1 cup

Onion – 1/2 cup

Green chilies – 2

Salt to taste

Curry leaves – 5

Coriander and cumin powder – 1 tsp

Tamarind Juice – 2 tbsp

Boiled and crushed dal Р3 tbsp or its water  Р1 cup

Pepper powder – 1 tsp

Chili powder – 1 tsp

Turmeric – 1/4 tsp

For tempering

Crushed Garlic – 1 tbsp

Asofeitida(hing) – 1/4 tsp

Curry leaves – 5

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Udad dal and fenugreek powder – 1 tsp

Oil – 1 tbsp

 

Direction

1. Boil water in a sauce pan. Add all the ingredient(except Tempering items). Cover the lid and bring it to boil for about 10 to 15 minutes on a medium heat.

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2. For tampering, heat oil in a pan. Add Mustard seeds, cumin seeds, curry leaves, Urad and fenugreek powder and asodeitida. When mustard seeds and cumin seeds crackles, add crushed garlic. Switch of the flame and add this tempering to rasam. Close the lid. Switch of the flame. Serve it after 10 minutes.

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Serve this with Idli, Vada, or Rice.


2 comments

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  1. Manisha
    Manisha 1 January, 2015, 20:24

    thanx for this recepy. i will try :)

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