Skip to main content

Rasam ( Chaaru )



           
           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.



Comments

  1. SaranyasGardenApril 11, 2020 at 8:54 AM

    Jaanavi’ s favorite ��
    I 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

    ReplyDelete
    Replies
    1. Priya's KitchenApril 11, 2020 at 9:21 AM

      Ya it's our kuttyma's favorite ♥️ thank u so much Anni ♥️💓

      Delete
  2. foodsafetylatest.blogspot.comApril 11, 2020 at 9:55 AM

    Wow my favourite one da

    ReplyDelete

Post a Comment

Popular posts from this blog

Karamani kuruma

        Hey guys! Presenting you all the delicious kuruma made with Karamani (Dried Black eyed peas). Kuruma is a very common dish in South Indian cuisine, which is a coconut based curry with some spices. Karamani is also very well known as Thattai Payaru and there are so many dishes you can make with it, which I will be posting soon in my blog. Karamani is so healthy and it has a great source of protein, calcium and iron. Now this recipe is very simple and it goes well with rice, idly and dosa. Now let’s go into the ingredients and recipe. INGREDIENTS: For gravy: * Karamani- 3/4 cup * Onion- 2 medium sized finely chopped * Tomato- 1 medium sized finely chopped * Ginger garlic paste- 2 tspns  * Kuzhambu milagai podi- 3 tspns  (You can substitute the kuzhambu milagai podi with 1 tspn of chili powder and 2 tspns of coriander powder) * Turmeric powder- 1/2 tspn  * Tamarind juice- 5 tbspns of thick concoction (Depends on tanginess of the tamari...
2 comments
Read more

Ambur Chicken Biriyani

           Hey guys! Presenting you all, the Ambur Chicken Biriyani, which is one of the most famous South Indian delicacies. Ambur Chicken Biriyani is a specialty from Nawabs of Arcot, who first created this recipe, which is most popular in, Ambur Tamil Nadu. The speciality of this Biriyani is the Rice used in it. It's a special variety of short grain rice called Seeraga Samba Rice (Jeera Samba Rice). The Rice has got a unique flavour and delicious aroma to it and that itself makes this biriyani very different from other biriyani's. And the spice factor that's used in this Biriyani, differ from others. This biryani uses red chillies, which are soaked in water and then ground. Using fresh ground red chilli paste is very important for the flavour.             And you guys can even make this biriyani with mutton. Follow this same recipe, but just add one extra step at the beginning. Cook the mutton pieces with ginger-garlic paste, salt and turmeric powder in a pressure cooker...
6 comments
Read more

Spicy Chicken Noodles

       Hey guys! Presenting you all my most favourite and delicious Spicy Chicken Noodles. Am sure everyone likes noodles from kids to adults. So here is the recipe of my version on noodles which I am sure you guys will love.         I have used leftover grilled  chicken in this recipe. You can  either use raw or cooked chicken in this dish, either one is fine. If using raw chicken, just cut it up into bite sized pieces, season it with salt, pepper and saute it for a few minutes before adding it to the mixture. And if you have any leftover chicken, it's a great way to use it up. As of veggies, you can add some Bell peppees, fresh broccoli, asparagus, green beans, carrots, cabbage or peas, it's totally up to you. Now lets move on to the ingredients and recipe. INGREDIENTS: * Hakka noodles- 2 packs * Egg- 3 * Chicken- 2 cups (Leftover or fresh chicken) * Onion- one medium size sliced finely * Spring onion- 1/3 cup finely chopped * Green chilli- 2 sliced * Garlic- 2 tbspns finely...
2 comments
Read more