RASAM

RASAM

Rasam is a classic south indian dish which can be prepared within 20min. This recipe is a basic rasam that does not need any pre-made rasam powder. Rasam is consumed on a daily basis in most South Indian house holds.There are different types of rasam which vary from region to region. Rasam means “essence or juice” in Tamil and Telugu which consists of spices, tomato, onions, tamarind and dal. Rasam is a good recovery soup especially from cold and cough. Rasam is often combined with any stir fry and boiled rice or it can also be taken just as a soup. In most south indian houses whenever there is a non veg item rasam is a compulsory dish as it helps with digestion. 

PREP TIME: 10min     COOKING TIME: 10 min     TOTAL TIME: 20 min

SERVES: 5-7members

INGREDIENTS:

• 5-6 dried red chillies

• 2 tbsp red gram or toor dal

• 1 tbsp coriander seeds

• 1 tbsp cumin

• 2 medium sized tomatoes

• 1 medium sized onion

• 10 g of tamarind

• 4-6 peppercorns

• 3 tbsp of oil

• 3 cups of water

• 5-6 cloves of garlic cloves

• 2 tbsp of salt

• A pinch of fenugreek seeds or fenugreek powder

• 7-9 curry leaves

• A small bunch of coriander leaves 

INSTRUCTIONS:

1. Firstly, cut the onions,tomatoes and keep them aside.

2. Now, in a pressure cooker add 5-6 dried red chillies( break them into 2 -3 pisces and add them), 2 tbsp of red gram,1 tbsp coriander seeds, 1 tbsp of cumin seeds, 2 medium sized tomatoes(chopped), 1 onion(chopped), 8-10g of tamarind, 5-6 peppercorns, a pinch of fenugreek seeds and 2 cups of water.

3. Place the lid on the cooker with a whistle and let it cook till 3-4 whistles on medium high flame. 

4. Once the whistles are popped, switch off the stove and let it cool down.

5. Now open the lid of the cooker and empty its contents and separate the pulp and  stock into a container using a strainer.

6. Squeeze the pulp thoroughly and pour 1 cup of water and drain all the water into the same bowl.

7. Now take a kadai on to the stove and add 2 tbsp of oil.

8. Once the oil is hot add 1 tsp of mustard seeds, 1 tsp of cumin seeds, 5-6 garlic cloves and 1 or 2 dried red chillies ( pisces ).

9. Once they change color add the stock to it.

10. Add 1 ½ tbsp of salt( adjust according to your taste) and let the stock boil for 5-8 min.

11. Now switch off the stove and add the chopped coriander .

12. Mouth watering rasam is now ready to be served.