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 🙂
|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
|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
|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
• 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!
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