Rasam is a South Indian tangy soup prepared using tamarind juice. Though it’s a soup, it is consumed with rice and some people drink after the meal. It is good for digestion, cough and cold as rasam contains many spices like pepper, ginger and garlic.
Some people uses Rasam powder to make the rasam. But here I’m not using rasam powder instead using all rasam powder ingredients in correct proportion.
Another specialty of this recipe is I’m not using tamarind juice. ? But I’m using tomatoes to give the sourness. Don’t worry, you still get a good flavored rasam. ?
- Rice + Curd
- Rice + Fish curry in coconut gravy
- Rice + Thoran
- 1. Ripe tomato - 2 Cup - Chopped
- 2. Shallots - 1 1/2 Tablespoon - Chopped
- 3. Ginger - 1 Teaspoon - Chopped
- 4. Garlic - 1 1/2 Teaspoon - Chopped
- 5. Green chilly - 1 No - Sliced length wise
- 6. Red chill powder - 1 1/2 Teaspoon
- 7. Coriander powder - 1 Teaspoon
- 8. Pepper powder - 1 Teaspoon
- 9. Asafoetida powder - 1/8 Teaspoon
- 10. Turmeric powder - 1/4 Teaspoon
- 11. Mustard seeds - 1/2 Teaspoon
- 12. Fenugreek seeds - 1/4 Teaspoon
- 13. Curry leaves - 2 stem
- 14. Coriander leaves - 2 Tablespoon - Chopped
- 15. Oil
- 16. Salt - To taste
- Make a smooth paste of ingredients 6 – 8.
- Heat oil in a pan, splutter mustard seeds and fenugreek seeds.
- Add ginger and garlic and saute it till brown.
- Add shallots, curry leaves and green chilly. Saute it until shallots become brown.
- Add tomato and salt, mix it well and cook it covered in a low flame for 2 minutes.
- Add turmeric powder and mix it well.
- Add the paste, mix well and saute till the row smell goes.
- Add 2 1/2 cups water, let it boil then add asafoetida.
- Cook in a medium heat for 10 minutes with pan covered.
- Switch off the flame and garnish with chopped coriander leaves.