Rasam is one of the essential menus prepared in most of the south-indian homes. We can call it an Indian “Soup”. It is an appetizer too. Generally when kids/adults are ill or recovering from illness, it is very common to feed them with rasam, as it is very easy to digest and good for health too. The rasam powder has certain ingredients which help us heal from various common illness like cold/cough and enhances relief. The rasam comes in variety of types. The difference comes in the tangy taste of each rasam. Rasam can be made with our without cooked dhal. This is a simple parupu rasam recipe that I am sharing.
Preperation of Rasam powder:
Cumin seeds – ¾ tsp, Black pepper (whole) – ¾ tsp, Coriander (Dhania) – 1 ½ tsp, Toor dhal – 1 tsp, Red chillies – 2 or 3, curry leaves – 2 or 3, hing – ½ tsp.
Dry fry separately all the above ingredients and powder it in a mixer/blender.
Ingredients:
1. Tamarind extracted water – 2 cups (extract tamarind water to ½ cup and add 1 ½ cups of water)
2. Tomato (small) – 1 , cut into pieces
3. Seasoning ingredients: Ghee or oil – 1 tsp, mustard seeds – 1 tsp, cumin seeds – ½ tsp, curry leaves – 6, red chillies (broken into 2) – 1, Hing – ½ tsp
4. Rasam powder – 1 tsp
5. Sambar powder – ½ tsp (Optional)
6. Salt – 2 tsp
7. Turmeric powder – ½ tsp
8. Hing – ½ tsp
9. Coriander leaves - a bunch for garnishing
10. Cooked toor dhal – ¼ cup
Pre-requisite:
Pressure cook toor dhal and filter the cooked toor dhal water and keep ready.
Method:
1. In a vessel, add the tamarind extracted water, chopped tomatoes, salt, turmeric powder & hing.
2. Take the above into the stove and boil it until the raw smell of tamarind goes. Approximately boil for 5 mintues.
3. Add sambar powder and rasam powder and mix well and boil for a minute or two.
4. Add the cooked toor dhal water and mix well. Once the dhal is added, do not allow rasam to boil for too long, once the rasam starts frothing, immediately switch off.
5. Season as given and pour it into the rasam.
6. Garnish with coriander leaves.
Tips:
1. Seasoning with ghee instead of oil adds more flavor to the rasam.
2. Keep the rasam closed soon after it is removed from the stove. This preserves the flavor.
Preperation of Rasam powder:
Cumin seeds – ¾ tsp, Black pepper (whole) – ¾ tsp, Coriander (Dhania) – 1 ½ tsp, Toor dhal – 1 tsp, Red chillies – 2 or 3, curry leaves – 2 or 3, hing – ½ tsp.
Dry fry separately all the above ingredients and powder it in a mixer/blender.
Ingredients:
1. Tamarind extracted water – 2 cups (extract tamarind water to ½ cup and add 1 ½ cups of water)
2. Tomato (small) – 1 , cut into pieces
3. Seasoning ingredients: Ghee or oil – 1 tsp, mustard seeds – 1 tsp, cumin seeds – ½ tsp, curry leaves – 6, red chillies (broken into 2) – 1, Hing – ½ tsp
4. Rasam powder – 1 tsp
5. Sambar powder – ½ tsp (Optional)
6. Salt – 2 tsp
7. Turmeric powder – ½ tsp
8. Hing – ½ tsp
9. Coriander leaves - a bunch for garnishing
10. Cooked toor dhal – ¼ cup
Pre-requisite:
Pressure cook toor dhal and filter the cooked toor dhal water and keep ready.
Method:
1. In a vessel, add the tamarind extracted water, chopped tomatoes, salt, turmeric powder & hing.
2. Take the above into the stove and boil it until the raw smell of tamarind goes. Approximately boil for 5 mintues.
3. Add sambar powder and rasam powder and mix well and boil for a minute or two.
4. Add the cooked toor dhal water and mix well. Once the dhal is added, do not allow rasam to boil for too long, once the rasam starts frothing, immediately switch off.
5. Season as given and pour it into the rasam.
6. Garnish with coriander leaves.
Tips:
1. Seasoning with ghee instead of oil adds more flavor to the rasam.
2. Keep the rasam closed soon after it is removed from the stove. This preserves the flavor.
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