Rasam

Rasam

How to make easy & simple Rasam (Spicy lentil soup)?

1, Homemade Mangalore Rasam Powder

Makes: 70 g

You will need

1 cup (100 g ) coriander seeds

10 dried red chillies

2 tablespoon gram dal (chana dal)

1 teaspoon cumin seeds (jeera)

1/2 teaspoon methi seeds (fenugreek / ulauva)

1 teaspoon hing (asafoetida / kaayam)

3 spring curry leaves (18 leaves)

1 teaspoon oil

Method

Heat oil in an iron kadai / frying pan. Reduce heat to medium and lightly fry hing and fenugreek seeds until light brown and fragrant.

Add coriander seeds, dried red chillies, gram dal, jeera and curry leaves. Fry on a low heat for 10 - 12 minutes or until crisp / well roasted and aromatic.

Transfer these ingredients into a mixer bowl and make a fine powder. Store in an airtight container / dry bottle.

2, Madras Rasam Powder

Makes: 175 g

You will need

1 cup ( 50 g ) tur dal

1 cup ( 50 g ) coriander seeds

1 cup ( 50 g ) cumin seeds ( jeera )

1/2 cup ( 25 g ) peppercorns

2 teaspoons fenugreek seeds ( methi seeds )

Method

Dry roast all the ingredients separately in frying pan / iron kadai till brown. Powder them separately in a mixer. Mix all the powders well and store in an airtight container / dry bottle.

How to make Rasam?

Serves: 3

Ingredients

For dal:

Wash and soak ½ cup (75 – 100 g) turdal in 2 cups of water in a pressure cooker for half an hour and pressure cook for 15 minutes (reduce the heat from high from after 2 nd whistle and cook for 10 minutes). Allow the cooker to cool naturally. Open the lid and drain out 1 cup (150 -200 ml) dal water in another bowl. Use thick dal for any other cooking purpose like dal fry, dal paratha …

Other ingredients

300 ml water

6 garlic cloves, chopped and crushed

1 onion, finely chopped

1 well ripe tomato, chopped

1 teaspoon thick tamarind paste

2 tablespoon chopped coriander leaves (or a mix of mint and coriander)

1 tablespoon rasam powder (homemade or any good quality like MTR, Everest, Aashirwad …)

¼ teaspoon pepper powder

2 pinches hing

¾ teaspoon salt

Method

In a bowl, cover and boil above ingredients for 15 minutes on a medium to low heat (except dal stock) until vegetable softened / there is a reduction in quantity. Drain out this through a fine iron sieve. Finally, mix with 1 cup (200 ml) dal stock and boil again for 10 minutes.

For seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

1 red chilli, broken

4 curry leaves

Method

Heat oil in a small pan. Add mustard seeds. When they splutter, add broken red chiili and curry leaves. Saute for 2 minutes until crisp. Pour the seasoning over rasam. Serve with rice. Sprinkle chopped coriander leaves and 1 teaspoon lemon juice if required when serving.

Easy Rasam (without tur dal)

Serves: 3

In a bowl. Mix 400 ml / 2 cups water with 2 big size well ripe chopped tomatoes, 1 onion (roughly chopped), 6 chopped garlic cloves, 1 green chilli (slit lengthwise) and ¾ teaspoon (or to taste) salt. Cover with a tight lid and cook on a medium to low heat for 12 - 15 minutes / until tomato well cooked /quantity decreases / slightly thickens. At this stage, add 2 – 2 1/2 teaspoon (dilute 2 teaspoon rasam powder with 4 teaspoon water, then it will combine easily when cooking) homemade or MTR / Everest / Madras 777 brand Rasam powder / Eastern / Melam / Aashirwaad … (or any brand of your choice) and cook again for another 8 minutes. Stir well nicely. Sprinkle 2 pinches hing (asafoetida) if required.

For seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

1 red chilli, broken

4 curry leaves

1 teaspoon chopped coriander leaves

Method

Heat oil in a small pan. Add mustard seeds. When they splutter, add broken red chiili and curry leaves. Saute for 2 minutes until crisp. Pour the seasoning over rasam. Serve with rice. Sprinkle chopped coriander leaves and 1 teaspoon lemon juice if required when serving. Sprinkle chopped coriander leaves. This rasam is an excellent combo with plain rice and fish fry / potato fry !!( also our homestyle recipe).