Rasam is like a staple food at my home. It's a quick and instant Indian herb soup which can be eaten along with rice. My mother used to feed us with this steaming hot rasam rice whenever we were suffering in ailment such as fever or flu and it is best accompanied by potato varuval or dry masala potato. Rasam has plenty of medicinal value which has the necessary properties to cure minor ailments and a great solution in triggering your appetite the moment indigestion troubles you after heavy meal. When I'm busy with my teaching work, rasam is the only decent food which I can prepare in jiffy without having much worries about the ingredients. I constantly keep a bottle of rasam powder in the refrigerator which is made in advance for a good storing of one month. Let me share with all the beautiful souls out there my family's rasam powder recipe which is quite spicy. Here, I have also posted recipe for making instant rasam using only tomatoes and lemon juice. Do not get discouraged by the number of ingredients used in preparing the rasam powder. All ingredients can be bought easily from any Indian or Asian spice grocery, if you are living abroad.
Coriander : 1 1/2 cups
Black Pepper : 1/2 cup
Fenugreek : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin : 1 tbsp
Thoor dal : 1/4 tbsp
Bengal dal : 1/4 tbsp
Asofetida : 1/2 tsp
1. First dry roast the black pepper and coriander seeds separately in a hot pan. Don't over roast it.
2. By adding little oil, fry the dry red chillies, fenugreek, mustard seeds, urad dal, thoor dal , bengal dal and asofetida separately because each of the ingredients has different timing of roasting.
3. Grind all the fried spices to a fine powder.  |
| Instant Rasam |
Ingredients in making rasam powder:
Dry red chillies : 1 1/2 cups
Coriander : 1 1/2 cups
Black Pepper : 1/2 cup
Fenugreek : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin : 1 tbsp
Thoor dal : 1/4 tbsp
Bengal dal : 1/4 tbsp
Asofetida : 1/2 tsp
1. First dry roast the black pepper and coriander seeds separately in a hot pan. Don't over roast it.
2. By adding little oil, fry the dry red chillies, fenugreek, mustard seeds, urad dal, thoor dal , bengal dal and asofetida separately because each of the ingredients has different timing of roasting.
4. Store it in a tight container or jar and keep refrigerated. This has one month storing capacity.
Ingredients for making instant rasam :
Big and ripe tomato : 1
medium sized lime : 1
Garlic : 7 cloves
Coriander leaves : 4 stalks
Rasam powder : 2 tbsp
Salt : as needed
To Temper :
Mustard seeds : 1 tspCumin seeds : 1 tsp
Asofetida : 1/8 tsp
Dry red chillies : 2
Curry leaves : 1 sprig
Oil : 1 tbsp
1. First grind chopped tomato and whole garlic pods with skin into coarse paste as below.
2. Finely chop the coriander leaves and keep aside for garnish.
3. In a hot pan, add a tbsp of oil and fry ingredients under "To temper" section lightly.
4. Now add and fry ground paste for about 10 minutes till the raw smell of garlic and tomato disappear.
5. After that, 3 cups of water is added with salt as much needed and let it come to a simmer.
6. At this stage add rasam powder and further simmer for 5 minutes and switch off the stove.
7. Garnish with coriander leaves and lime juice extracted from one lime is also added for pleasant sour taste. The rasam is a soup that gives spicy and tangy sensation to the taste bud.
No comments:
Post a Comment