Easy Rasam Recipe for You to Try

Homemade Rasam

Preparation

Homemade Rasam Method

Restaurant Style Rasam

Restaurant Style Rasam Method

Tips to Enhance the Taste

Serving Ideas

Nutritional Content in Rasam

Frequently Asked Questions

A simple, quick, and easy recipe for making delicious rasam at home. Rasam is the most basic and important dish in a South Indian meal. It is also known as saaru in Kannada and chaaru in Telugu. It is usually served with white rice and a side dish along with vegetables. But soup can also be made out of it. This South Indian rasam recipe uses pantry ingredients and may be quickly prepared without the use of dal or rasam powder. Use this simple recipe to make excellent hotel-style rasam at home.

Recipe Name	Rasam
Place of Origin	South India
Total Time Taken	20 minutes
Preparation Time	5 minutes

Homemade Rasam

 Ingredients

1. 1 lemon sized tamarind 
2. ½ cup warm or hot water – for soaking tamarind
3. 2 tbsp oil
4. salt as required
5. ½ cup chopped tomatoes 
6. 2 cups water
7. 1 teaspoon mustard seeds
8. 2 to 3 dry red chilies – broken and deseeded
9. 2 tbsp chopped coriander leaves 
10. 10 to 12 curry leaves
11. 2 pinch asafoetida (hing)
12. ½ tsp turmeric powder

Spices to be Ground

1. 3 tsp cumin seeds
2. 2 tsp black peppercorns
3. 6 to 7 garlic – roughly chopped

Preparation

Step 1: For 20 to 30 minutes, soak the tamarind in warm water.

Step 2: Squeeze the tamarind pulp from the water. Keep aside after straining.

Step 3: Powder the cumin seeds, whole black peppercorns, and garlic to a semi-fine consistency in a coffee grinder or dry grinder.

Homemade Rasam Method

Step 1: In a pan, heat the oil. First, toast the mustard seeds.

Step 2: Fry the curry leaves, red chilies, and asafoetida for a few seconds, or until the red chilies darken in colour.

Step 3: Fry on a low heat to prevent the spices from burning.

Step 4: Then add the tomatoes and cook until they soften.

Step 5: Along with the turmeric powder, add the semi-coarsely powdered cumin, black pepper, and garlic.

Step 6: Then stir in the tamarind pulp. Stir in the water thoroughly. Season with salt and pepper.

Step 7: Allow the rasam to come to a slow simmer, uncovered, on low heat.

Step 8: Then turn off the heat and add the chopped coriander leaves.

Step 9: Rasam can be served hot as a soup or with steamed rice.

Restaurant Style Rasam

Ingredients

1. 3 big garlic cloves
2. 1 teaspoon pepper
3. 1 teaspoon cumin seeds

To splutter

1. 1/2 tablespoon peanut oil
2. 1/2 teaspoon mustard seeds
3. A few curry leaves

Rasam

1. 1 big ripe tomato, chop and mash
2. 1/2 teaspoon asafoetida
3. A few coriander leaves
4. 1 tsp ghee
5. ½ tsp pepper powder
6. 2 tbsp tamarind paste
7. 2 cups water
8. Required salt

Restaurant Style Rasam Method

Step 1: Firstly, prepare the rasam’s ingredients.

Step 2: Crush the ingredients clove, cumin seeds, and pepper using a mortar and pestle.

Step 3: Turn the stove to medium heat, add oil to the pan, and cook.

Step 4: Mustard seeds should be added to boiling oil and allowed to sputter. Stir in the curry leaves.

Step 5: Moreover, add the pulsed mixture and reduce the flame to low-medium.

Step 6: For 15 seconds, sauté.

Step 7: Adding the tomatoes, stir-fry for 30 seconds.

Step 8: Additionally, add water, tamarind paste, asafoetida, salt, and coriander leaves.

Step 9: On a low to medium flame, prepare the rasam.

Step 10: Rasam begins to bubble and then comes to a foamy boil.

Step 11: Mix in the ghee and freshly ground pepper, then turn off the rasam.

Tips to Enhance the Taste

1. Even though tamarind has a different sour flavour than lime or lemon, you can still add 1 to 2 tbsp of lime or lemon juice. After simmering, add the lime or lemon juice. You can adjust the amount to your preference for sourness.
2. Add 1 teaspoon of tamarind paste and stir the warm water thoroughly. You can increase the amount a little if the sour flavour is less.
3. Rasam keeps well in the freezer for a month. Remove the coriander leaves from the desired piece before freezing. When serving, reheat it gently and top with fresh coriander.

Serving Ideas

The South Indian dish rasam is typically served with idli, vada, or dosa. It is a staple in many homes and is prepared in a variety of ways. A traditional rasam is flavoured with a spicy and tangy blend of spices.

Nutritional Content in Rasam

Calories	85 kcal
Fats	8g
Carbs	4g
Protein	1g

Frequently Asked Questions

Q1. Is rasam good for our health?

Yes, it is beneficial for the health and immune system. It is made with a combination of herbs and spices that not only relieve cold symptoms but also aid in digestion.

Q2. Is it safe to freeze rasam?

Of course, yes. Freeze only what you need without the coriander leaves. Warm it before serving and don’t forget to sprinkle it with coriander leaves.

Q3. How long can rasam be kept?

You can keep it in the refrigerator for 2 to 3 days. It can be kept for a month in the freezer.

Q4. Is it safe to consume rasam on a daily basis?

A bowl of rasam every day will help you lose those excess lbs. Once a day, sprinkle some black pepper on your rasam. This helps to increase your body’s metabolic rate, which helps in weight loss.

Q5. When should we consume rasam?

It is either consumed with rice or consumed after a meal. The tamarind base gives a distinct flavour of sourness. It is unusual to discover a nutritious cuisine that is also tasty but rasam is definitely one of those recipes.

Q6. Is rasam beneficial during a fever?

Rasam’s sour flavour cleanses your respiratory tract and the curry leaves in it help you deal with flu-like symptoms. If you are prone to colds and coughs, curry leaves, tamarind extract, turmeric powder, red pepper, and mustard seeds can help.

Q7. Is rasam healthy for the stomach?

According to experts, the thick soup is high in thiamin, folic acid, vitamin A, vitamin C, and niacin. Rasam is not only a delicious delicacy but it is also high in minerals like potassium, iron, calcium, zinc, selenium, copper, and magnesium.