How to prepare rasam? Is it rasam with rasam powder or without rasam powder?
Rasam is a simple, quick South Indian recipe. This is called “saaru” in Kannada and “Chaaru” in Telugu. Basically it is a lentil based cuisine, which is served with hot rice and ghee. This is an authentic rasam recipe of South India. It does not take much time to prepare, easy and tastes great as well.
Even more this rasam is a comfort meal for all seasons. Because it feels very light in stomach and easy to digest. So in South Indian households everyone make this rasam more often. Here I have used jaggery for sweetness. You can skip it too. Also coconut milk makes this rasam more tasty. Further you can also drink this as a soup. In that way also it is very tasty to drink.
Most importantly, we can make any variation to this rasam recipe. That means we can make rasam using rasam powder, or with out rasam powder. Both the way rasam will be tasty. But adding rasam powder gives a nice aroma to the recipe. Here I have used home made rasam powder.
Nowadays the rasam powder is easily available in the market. But I prefer the home made rasam powder is always best to use. Furthermore if you don’t have the rasam powder at home, you can make it instantly. Always make rasam powder in less quantity, Because if we prepare rasam powder in large quantity and should be keep it for 3 to 4 months, then the freshness and aroma of the rasam powder goes away. So it is better to make rasam powder in less quantity and make fresh when needed.
How to make rasam powder instantly
Heat a pan and just dry roast the cumin, coriander seeds, red chilli, peeper corn, little fenugreek seeds, curry leaves, hing and chana dal (optional). cool it completely and grind it a fine powder. you can use this powder while making rasam.
Basic Proportion:
- Cumin – 1 tbsp
- Coriander Seeds – 2 tbsp
- Red Chilli (both Byadgi & Guntur) – as per spice level (6 to 8)
- Pepper Corn – ½ tsp
- Fenugreek Seeds – ½ tsp
- Curry Leaves – 10 to 15
- Hing – 1 tsp
- Chana Dal (optional) – ½ tsp
Finally, do visit our other recipes too
Here is the simple Rasam recipe with step by step photo and detailed video.
Rasam recipe | How to prepare rasam | Rasam with rasam powder
Ingredients
- 1 cup cooked toor dal
- 1 tbsp ghee
- 1/2 tsp mustard
- 1/2 tsp cumin
- 1/2 tsp hing (asafoetida)
- 3 curry leaves
- 1 tomato finely chopped
- 1 tsp salt
- 1 tsp jaggery
- 2 tbsp tamarind juice
- 1 tbsp rasam powder
- 1 tbsp coriander leaves finely chopped
- 1/2 cup coconut milk
Instructions
Preparation for making rasam:
- Firstly wash 1/2 cup of toor dal 2 to 3 times. Then add this to a pressure cooker. Add 1 to 1 1/2 cup of water, 1/2 tsp of turmeric powder and little oil or ghee. cover the lid and pressure cook for 3 to 4 whistles.
- Once the toor dal gets cooked well, mash it properly and keep it aside.
- Soak the tamarind in hot water for 15 to 20 mins. Squeeze the tamarind pulp and strain it. Now you get a tamarind juice.
- Also finely chop tomatoes and coriander leaves. keep it aside. Mean while grate the coconut and add this to a blender along with little water. blend this mixture finely and strain it. Now coconut milk is ready.
Method for making Rasam recipe:
- Heat a pan over low to medium flame and add ghee.
- Once the ghee is melted, add mustard, cumin, hing and curry leaves.
- Saute well until the mustard & cumin seeds splutters.
- Also add finely chopped tomatoes. Saute for 2 to 3 mins until tomatoes become soft and mushy.
- Now add the cooked toor dal. Add 1 cup of water also.
- Bring to a boil in a low flame.
- Similarly add salt, jaggery, tamarind juice and rasam powder.
- Give it a good mix.
- Likewise add coconut milk and mix well.
- Bring to boil for 4 to 5 mins in a low flame and turn off the heat.
- Finely add chopped coriander leaves and give it a good mix.
- Now the hot, tasty Rasam is ready to serve!
- Serve this with hot rice with a spoonful of ghee and enjoy.
Instructions
Preparation for making rasam:
-
Firstly wash 1/2 cup of toor dal 2 to 3 times. Then add this to a pressure cooker. Add 1 to 1 1/2 cup of water, 1/2 tsp of turmeric powder and little oil or ghee. cover the lid and pressure cook for 3 to 4 whistles.
-
Once the toor dal gets cooked well, mash it properly and keep it aside.
-
Soak the tamarind in hot water for 15 to 20 mins. Squeeze the tamarind pulp and strain it. Now you get a tamarind juice.
-
Also finely chop tomatoes and coriander leaves. keep it aside. Mean while grate the coconut and add this to a blender along with little water. blend this mixture finely and strain it. Now coconut milk is ready.
Method for making Rasam recipe:
-
Heat a pan over low to medium flame and add ghee.
-
Once the ghee is melted, add mustard, cumin, hing and curry leaves.
-
Saute well until the mustard & cumin seeds splutters.
-
Also add finely chopped tomatoes. Saute for 2 to 3 mins until tomatoes become soft and mushy.
-
Now add the cooked toor dal. Add 1 cup of water also.
-
Bring to a boil in a low flame.
-
Similarly add salt, jaggery, tamarind juice and rasam powder.
-
Give it a good mix.
-
Likewise add coconut milk and mix well.
-
Bring to boil for 4 to 5 mins in a low flame and turn off the heat.
-
Finely add chopped coriander leaves and give it a good mix.
-
Now the hot, tasty Rasam is ready to serve!
-
Serve this with hot rice with a spoonful of ghee and enjoy.
