Saturday, October 29, 2011


#Rasam - a South Indian dicoction of various spices.
It  is one of the main items of the Tamil Nadu lunch.
Even though the required ingredients are common and the method of preparing seems to be simple, making a tasty rasam is bit tricky. Only by trial and error we have to learn the art of making rasam.

Ingredients :
Dhal water                       : 1 cup
Pepper                             : 1/2 Tsp
Jeera                                : 1/2 Tsp
Dhaniya                             : 1/2 Tsp
Red chilly                           : 2 nos.
Garlic cloves                      : 3 to 4 nos.
Tomato                              : 1
Salt                                    : 1 3/4 Tsp
Tamarind                            :small marble size
Turmeric powder                : a pinch
Asafoetida                          :1/3 Tsp
Mustard                             : 1/2 Tsp
few curry & coriander leaves.
Above ingredients are just enough for making rasam for 3 to 4 persons.
If you would like the rasam to be more spicy add 1/4 to 1/2 Tsp of chilly powder.

Method :
for tamarind (puli - புளி) ரசம்

Rasam [ Puli Rasam ]

Soak tamarind in luke warm water.
Take a cup of dhal water in a vessel.
If dhal water is not available, take a Tblsp of cooked dhal

and dissolve in 11/2 cup of water.
To the above dhal water add turmeric powder, salt, coarsely ground ingredients highlighted above and cut tomato pieces.
Switch on the stove & keep the vessel on medium flame.
Now squeeze the soaked tamarind with 1/2 cup of water and
strain into the vessel.
Let it boil for sometime.
When it starts foaming on top switch off the stove.

Rasam [ Tamarind Rasam ]

Add curry & coriander leaves.
Keep a kadai with 1 tsp of oil & temper mustard seeds, asafoetida and curry leaves. Pour it onto the cooked rasam.
Garnish with coriander leaves.
HA! Haa! HAHA! what an aroma! hot spicey rasam is ready.
Mix with hot white rice & enjoy eating with any vegetable curry, vathal or pappad.

for lemon rasam
lemon juice is used instead of tamarind.
Proceed as tamarind rasam.
But add a split green chilly.
Add lemon juice after switching off the stove.
Temper only mustard seeds & curry leaves.
Garnish with coriander leaves.
Note :
The highligted ingredients barring garlic in the same ratio can be ground & stored.
When You need to do rasam add 2 to 3 Tsp of this powder along with smashed garlic & follow the same steps to make tasty rasam.

Other rasam recipes you might like to try

rasam kokum rasam kollu rasam

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