Rasam | Easy and Instant
Rasam - A magical comfort food! Be it after a long travel or heavy food or just as an everyday meal, Rasam is a preferred choice for many. Enjoy it as a warm soup or with hot rice and a dollop of ghee. Our favorite way to have this is with hot rice, ghee, Bhindi/Okra sabzi, Tindora or Potato fry.
I make rasam in many different ways - tomato rasam, pineapple rasam, dal rasam, pepper and milk rasam which is great when you have a cold. Some rasam recipes use a pre-made mix of spices called rasam powder.
Here, I present to you a simple and easy to make recipe without the need of any special rasam powder just by using some readily available ingredients in the kitchen.
¼ cup Toor Dal or Arhar dal
1 Medium Sized Tomato
¼ + ½ tsp Turmeric
1 tsp Cumin/Jeera Powder
1½ tsp freshly crushed Pepper
¼ cup tamarind extract
2-3 Coriander/Cilantro strands
4-5 Garlic Cloves
1 tsp Mustard
1 tsp Ghee
1 tbsp cooking oil
¼ tsp Hing
2 Dry Red Chilli
5-6 Curry Leaves
2½ cup water
Rinse toor dal well. Add 1 1/2 cup of water and 1/4 tsp turmeric.
Slice the tomato into half and add to toor dal.
Boil for 3-4 whistiles. This depends on the toor dal quality. Most toor dals are well cooked in 3-4 whistles.
Transfer tomato to another bowl, remove the skin and mash well.
Mash the toor dal with a wooden masher or a potato masher.
Add Jeera powder, pepper powder, tamarind extract to toor dal along with the remaining 1 cup water.
Roughly chop the coriander leaf strands and add. Mix well.
Warm 1/2 tsp ghee in low flame. To that add 1 tbsp oil.
Add mustard. Once it splutters, split red chilli into half and add.
Add hing, curry leaves and turmeric.
Add the chopped garlic. Saute for a min.
Now to this add the above prepared mix and mix well.
Bring the mix to a boil on low to medium flame.
Once it starts boiling, boil for 2-3 mins and switch off the flame.
Rasam is ready.
Enjoy rasam as a soup or with hot rice, a dollop of ghee and your favorite sabzi. Tastes amazing with Okra, Tindora or Potato fry.
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