Skip to main content

Rasam

In South Indian cuisine, there is nothing simpler than a rasam. Rasam is prepared with lots of spices and flavours and just takes a few minutes to prepare with simple process. If you prepare a perfect rasam your tongue will ask you to eat for one more time. 

Rasam - In South Indian cuisine, there is nothing simpler than a rasam. Rasam is prepared with lots of spices and flavours and just takes a few minutes to prepare with simple process. If you prepare a perfect rasam your tongue will ask you to eat for one more time.The perfect rasam will have a balance of flavours that comes from the garlic, pepper, cumins and coriander leaves. The garlic, pepper and cumins gives the powerful flavour to the rasam. There are a few tricks for cooking a good rasam. The spices   Do not load it with too much of spices for the ground paste. Use all the flavours in minimal amount, so that you can have a nice flavourful rasam.  Do not peel the garlic cloves fully. Just cut the top and then grind it. This is my mother's tip. You will feel the aroma of the garlics, when you taste it.  Tomatoes The tomatoes, add taste and colour to the rasam. It's beautiful to see the chopped tomatoes floating on the top of the rasam. Try to chop the tomatoes finely or give it a gentle crush with your palm before sauteing.  Cooking    Do not allow to boil the rasam for more than 5 minutes. Because it will diminish the flavours. As soon as you finished, close it with the lid.

The perfect rasam will have a balance of flavours that comes from the garlic, pepper, cumins and coriander leaves. The garlic, pepper and cumins gives the powerful flavour to the rasam. There are a few tricks for cooking a good rasam.

The spices 

  • Do not load it with too much of spices for the ground paste. Use all the flavours in minimal amount, so that you can have a nice flavourful rasam.
  • Do not peel the garlic cloves fully. Just cut the top and then grind it. This is my mother's tip. You will feel the aroma of the garlics, when you taste it.
Tomatoes
  • The tomatoes, add taste and colour to the rasam. It's beautiful to see the chopped tomatoes floating on the top of the rasam. Try to chop the tomatoes finely or give it a gentle crush with your palm before sauteing.
Cooking  
  • Do not allow to boil the rasam for more than 5 minutes. Because it will diminish the flavours. As soon as you finished, close it with the lid. 

Side dishes for rasam

How to prepare Rasam

Print Friendly and PDF
Rasam is prepared with lots of spices and flavours and just takes a few minutes to prepare with simple process


Prep time : 10 minutes
Cook time : 5 minutes
Serves : 4
Category : lunch
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 tomato
  • small piece tamarind
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida powder
  • 1/4 tsp mustard
  • 1/4 tsp urid dal
  • 1/4 tsp fenugreek
  • 10 curry leaves
  • a small piece jaggery (optional) or 1/4 tsp sugar
  • 1/4 cup coriander leaves
  • 1 small lemon (optional)
  • 2 tbsp oil
  • salt to taste
For the paste
  • 8 garlic cloves
  • 3 tsp coriander seeds
  • 1/2 tsp toor dal
  • 3 tsp pepper
  • 2 tsp cumins
  • 2 dried red chilly
Cooking Directions
1. Soak the tamarind in hot water and extract the juice. Chop the tomatoes.
2. Take all the spices one by one ( 3 tsp pepper, 1.5 tsp cumins, 2 dried red chilly, 1/2 tsp toor dal, 1 tsp coriander seeds and 8 garlic cloves). Grind it without any water. Rinse the mixer jar with little water and add this water to the tamarind extract.
3. Heat the oil in a vessel and add the fenugreek. When it sizzles, add the mustard and urid dal. Allow them to crackle and add the ground coarse paste. Next, add the tomatoes and curry leaves.

4. Now add the tamarind extract, turmeric powder and required salt. When it starts boiling, add the asafoetida powder and jaggery.
5. Close it with the lid and allow them to boil for a few more minutes till you see a foamy layer. Add coriander leaves and switch off the flame.
6. Finally add the lemon juice and close it with the lid. Serve it with hot rice.

Rasam with step by step photos 


Soak the tamarind in hot water and extract the juice with 1 cup of water.


Take all the spices one by one ( 3 tsp pepper, 1.5 tsp cumins, 2 dried red chilly, 1/2 tsp toor dal, 1 tsp coriander seeds and garlic cloves). Grind it without any water. Rinse the mixer jar with little water and add this water to the tamarind extract.

Heat the oil in a vessel and add the fenugreek. When it sizzles add the mustard and urid dal. Allow them to crackle and add the ground coarse paste and curry leaves. Stir it continuously for 2 minutes.

Next, add the tomatoes. Stir it well.

Now add the tamarind extract, turmeric powder and required salt. Mix them well and add some more water or dal stock if it appears thick.


When it starts boiling add the asafoetida powder and jaggery or sugar.

Close it with the lid and allow them to boil for a few more minutes till you see a foamy layer. Add the chopped coriander leaves and switch off the flame.

Finally add the lemon juice(optional) and close it with the lid. Serve it with hot rice. 


We usually serve rasam along with cooked toor dal (paruppu) and pachadi. We mix the paruppu and rasam with a tsp of ghee. Ladies finger pachadi, paruppu and rasam are the best combinations. 

Here is the link for Paruppu and Pachadi (Click on the images to view the recipe details with step by step instructions),


https://www.virundhombal.com/2018/04/paruppu-dal-for-lunch.html
https://www.virundhombal.com/2017/03/ladies-finger-pachadi.html

Comments

Popular posts from this blog

Idli & Batter for Idli and Dosa

Idlies are an excellent and healthy breakfast in our South Indian cuisine. From babies to elderly people idlies are considered as one of the best food which are easily digested.  As you all know idlies are the comfort food in all the aspects such as healthy, easy, simple and quick.


Now we will see how to grind the idli batter for soft and fluffy idlies. Like most people, I learnt how to prepare soft and perfect idlies after so many practices.


Soaking
For table top wet grinders I suggest to soak the rice and dals for 5 to 6 hours. The idea behind this is that it grinds smoothly and so in the end you can get perfectly ground rice batter and dal batter. I learned this technique after so many experiments. If you soak the rice and dals overnight and grinding them in the morning, the batter ferments properly. You can also follow this technique if your fermentation process is not quick. Grinding
Usually I grind the rice first and then grind the urid dal. You can grind as you wish. For grinding…

Broccoli Masala

This is a restaurant style gravy using simple cooking methods. The broccoli also tastes amazing in the creamy gravy.

Broccoli has a wide variety of nutritional and medicinal health benefits. Try to consume this vegetable atleast twice in a month. Always avoid overcooking broccoli as half of its nutritional substances may be destroyed in the process.
If you want to make a mild gravy, just leave the fresh cream out and you'll still have a wonderful restaurant style gravy. Don't forget to add the kasuri methi leaves because it ties all the flavours together wonderfully. Feel free to adjust the chilly powder, garamasala powder and ginger garlic paste to fit your taste. When blanching the broccoli florets it's always a good idea to keep an eye on them because the temperature in the boiling water can change the blanching time quite a bit. If you can't get the broccoli, or it's too expensive then use the button mushrooms for the above masala. ( Saute the mushroo…

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH
Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.




Collection of Kuzhambu varieties for lunch

1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE.


2. Pulikuzhambu - The best and the most authe…

Idi sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Green Peas Masala

Green Peas masala - Side dish for roti, nann, phulka and pulav. Easy and tasty gravy.
Cook easily in 30 minutes or less with this superfast, easy masala. Delicious and tasty green peas masala made lighter than other gravies with few ingredients.This is one of my all time favourite masala. My favourite Green peas masala requires some onion paste, tomato paste and simple ingredients you likely have in your kitchen. 



This masala is thick with full of tomato flavour and garamasala powder. In the final stage, a teaspoon of sugar enhances the  taste that pairs perfectly with the gravy. I always like to prepare this gravy with dried green peas because I have tried with other varieties of green peas, this one is my favourite. You can enjoy the taste of green peas in every single pea. This masala goes well with roti, poori, bread and any pulav or rice cooked in coconut milk. Let's see how to prepare this Green peas masala with step by step photos. 
Checkout my other masala recipes here
Mushr…

Kumbakonam Kadappa

Kumbakonam Kadappa - easy and simple gravy that makes a perfect side to any dish for breakfast or dinner. This gravy is rich and creamy with a perfect balance of flavours. This homemade Kumbakonam Kadappa is pretty easy to make with easily available ingredients in your kitchen by simple cooking methods.



This Kumbakonam Kadappa is loaded with healthy ingredients such as moong dal, coconut paste and potato. The base of the dish is moong dal and potato. The coconut paste is ground with few classic spices, add flavour to this dish. A dash of lemon juice in the last step helps to  balance the flavours. The moong dals not only add taste to this dish, but also extremely light and easy to digest. Compared to other gravies or kurmas, kadappa is one of the low carb gravy. Let's see some important tips for this Kadapa.
Whenever I cook moong dal based dish, I always dry roast the dal for a minute. Roasting the dals can turn your dish more flavourful. Try to use fresh coconuts as it produces …

Mixed Vegetable Soup

Mixed vegetable soup prepared with carrots, tomatoes, cauliflower and potatoes. There are endless varieties in preparing a soup. In this soup you can include additional vegetables like radish, beetroots, cabbage, broccoli, green peas and chayote. There is no need for any additional flour like corn flour or any other thickening agents.


This soup is great for kids, elderly people and also a perfect appetizer for a dinner party. There are so many ways you can do this mixed vegetable soup, but this recipe is easy and healthy. I like the lemon juice flavour in my soup so I have squeezed it while serving. If you want to add some protein to your soup, you can add a tbsp of moong dal along with the vegetables. Now we will easy how to prepare this easy and healthy soup.