Homemade Rasam Powder and Rasam

Rasam is a traditional South Indian soup, mostly served with rice. A south Indian meal is incomplete without having rasam. It is usually served after sambar (another south Indian broth) but it can also be had after all the heavy food mainly because it is good for digestion. It is the most comforting, simple yet delicious dish. After a long trip abroad where we hardly get Indian food, rasam, rice and chips or pickle as a side is heaven for most south Indians. This recipe has different names in different places. The one we are going to share is a traditional Tamilnadu style rasam, made in every household  almost on a daily basis.

These days we get rasam powder in store, but nothing can beat the freshly ground spice powder made at home. It is a very versatile dish and takes the flavour of the ingredient added to it. Today we are sharing a homemade rasam powder and a traditional rasam recipe with you.

Rasam powder
Ingredients:

Coriander seeds - 3/4 cup

Red chilli  - 10

Toor dal - 1/4 cup

Channa dal - 1/4 cup

Black pepper - 3 tbsp

Cumin seeds - 3 tbsp

Hing - 1/2 tsp

Method:

1. Dry roast channa dal and toor dal first in medium flame until the dals turn golden in colour.

2. Similarly dry roast coriander seeds, pepper and cumin seeds until a nice aroma comes from the spices.

3. Lastly add dry chilli and dry roast till it is crisp.

4. Transfer everything to a plate and let them cool down completely.

5. Grind to a fine powder in a mixer

6. Store it in an airtight container.

Rasam

Rasam Recipe

Ingredients:

Tamarind - gooseberry size

Tomato - 1 small

Garlic- 1 clove (optional)

Green chilli- 1 slit

Toor Dal -¼  cup cooked

Turmeric powder - a pinch

Rasam powder - 2 tbsp

Coriander leaves - 1 tbsp finely chopped

Salt - to taste

sugar - 1/2 tsp (optional)

To temper:

Oil  or ghee - 2 tsp

Mustard seeds - 1 tsp

Curry Leaves - a small sprig

hing-a pinch

Method:

1. Soak tamarind in 2 cups of hot water for 10 mins, set aside.

2. In a kadai/deep pot heat a tsp of oil add chopped tomatoes and turmeric powder saute till raw smell of tomatoes leaves.

3. Add the tamarind juice to the kadai and let it boil for 2 min. Add a pinch of hing and salt while it boils. The raw smell of tamarind should go away.

4. Add rasam powder and allow it to simmer for a min. Then add the toor dal water to it.

5. Meanwhile in a small pan add a tsp of oil and after it heats up add the things under temper.

6. Add a tsp of sugar to the boiling rasam .

7. Immediately add the temper to the rasam and mix it well and switch of the rasam.

8. Garnish with the coriander leaves.

9. Serve hot with rice.

This recipe will come in handy on days when you come back from a big shopping and have to get food on the table fast or as a quick fix on lazy days when you really don’t want to be in the kitchen. Don’t forget yummy potato chips for the side.

Tips:

*When you start seeing brown foam on the surface of the rasam that means it's done

*You can garnish with mint leaves instead of coriander and Voila it gives you Mint rasam.

Happy Relishing Rasam!