Easy Rasam without Rasam Powder/ Koottu Rasam/ Basic Rasam Recipe

Rasam is a South Indian dish traditionally prepared with tamarind and tomato juice with added spices and garnish. In South India, Rasam serve with boiled rice or separately as a spicy soup. In Kerala, Rasam is an integral part of daily meals also indispensable recipe for their Onam and Vishu sadya (Sadya is a variety of dishes traditionally served on a banana leaf). Rasam has lots of medicinal values and health benefits. All the ingredients in the rasam improve your appetite and digestion. Drinking a cup of hot rasam before a meal will increase your appetite, also having a cup of rasam after a heavy meal will improve your digestion.
We can prepare Rasam in different ways. Here I am introducing to you a simple and tasty Rasam recipe, my family’s favourite and I learned it from my mother in law. In this recipe you need to boil all the ingredients together, later strain and temper. Due to this straining process we can prepare large quantity Rasam and refrigerate and keep for few days. Hope it is a good recipe for bachelors and working mothers. Give a try and enjoy 🙂
113 (640x481)

Recipe Type South India/ Side Dish/ Indian Soup
Cooking and Preparation Time 45 to 50 Minutes
Serve to 4 to 5

Ingredients For Easy Rasam/ Koottu rasam

Ingredient Quantity Notes
Water 3 Cups
Tomato 1 medium size Diced
Garlic 4 to 5 Fat Gloves crushed
Tamarind 1 small Gooseberry size
Asafoetida/ Hing/ Kaayam 1 Small Piece
Kashmiri Chilli Powder 1 Tablespoon
Coriander Powder 1 ½ Tablespoon
Black Pepper Powder 1 Teaspoon
Roasted Cumin Seed Powder ½ Teaspoon
Turmeric Powder ¾ Teaspoon
Roasted Fenugreek Powder 1 Pinch
Salt As per Your taste

Ingredients To Temper

Ingredient Quantity Notes
Coconut Oil/Any veg Oil 2 Tablespoon
Mustard Seeds 1 Teaspoon
Small Onion/ Shallots 2 or 3 Chopped Finely
Red Dry Chilli 2 to 3 Cut into small
Curry leaves 1 Sprig
Chopped Coriander Leaves 2 Tablespoon

Method for Easy Rasam/ Koottu rasam

rasam method picture (640x480)
• Heat ingredients For rasam in a sauce pan.
• Boil Rasam to next 15 to 20 minutes or until tomato become soft and cooked.
• Keep aside for cooling.
• Strain Rasam.
• With the help of a spoon squeeze all ingredients, strain it and keep aside the juice/soup. Taste and add salt if required.
• In a frying pan, heat oil and pop mustard seeds. Add onion, dry chilli and curry leaves. Fry Until golden brown and crispy. Pour it over to the Rasam.
• Garnish with coriander leaves. Serve hot or warm with boiled rice, enjoy!

117 (640x481)

Leave a Reply

Your email address will not be published. Required fields are marked *