Hey guys! Presenting you all the tangy, spicy and the most soothing recipe, Rasam. It is one of the easiest and the most comforting soupy South Indian delicacy. It takes only few minutes to make this recipe and it tastes heavenly when it's paired with hot steaming rice. It is the basic and most essential dish in South Indian cuisine. This recipe is our family favourite and am sure it will be yours too. The secret of this rasam is the masala. Am sure when you make this rasam, your house will be filled with a beautiful aroma. Let's go in for the ingredients and recipe.
INGREDIENTS:
* Jeera - 1 1/2 tspns
* Peppercorns - 1 1/2 tspns
* Garlic - 5
* Green chilli - 1 or as per your taste
* Curry leaves - 2 strands
* Coriander leaves - for garnishing
* Tomato - 1 1/2 medium sized
* Tamarind water - 1 cup
* Water - 2 cups
* Turmeric powder - 1/2 tspn
* Hing - 1 tspn
* Salt - as per your taste
* Mustard - 1/2 tspn
* Jeera seeds - 1/2 tspn
* Gingelly oil - 1 tbspn
PROCEDURE:
MASALA FOR RASAM:
* In a mixer jar add jeera, peppercorns, green chilli, garlic, curry leaves and grind them coarsely (just one or two whips). Do not add water while grinding.
* The masala is ready.
MAKING THE RASAM:
* In the same mixer jar, add tomatoes and grind them coarsely.
* Add the grinded rasam masala and the tomatoes to a bowl.
* Now add the tamarind juice and water to the bowl and mix them well. The mixture should be in flowing consistency.
* Add enough salt and turmeric powder and mix well.
(At this point give it a taste and you can add salt or water if necessary)
* Add one hanfull of coriander leaves which adds a beautiful flavour to the rasam.
* Now heat a pan and add oil to it. Once the oil is nice and hot add mustard seeds and let it splutter. Once it splutters add jeera seeds and hing.
(You can even add any rasam powder to the tempering, which will add more flavour to the rasam. Make sure you add the rasam powder after turning off the flame to prevent it from burning. This step is completely optional)
* Add the tempering to the rasam mixture.
* Now let the rasam cook in medium high flame.
* After few minutes, you will it starts to bubble up. Let it boil for two to three minutes and turn off the flame.
* Now the piping hot rasam is all ready for you to enjoy. Have it with hot steaming rice, am sure it will be heavenly.
Jaanavi’ s favorite ��
ReplyDeleteI never like rasam before.. after tasting yours and with your recipe
Making them often at home now
You have explained it soo well.. you take soo much steps to make sure even recipe simple as rasam tastes perfect
Ya it's our kuttyma's favorite ♥️ thank u so much Anni ♥️💓
DeleteWow my favourite one da
ReplyDelete♥️
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