Rasam with fresh ground rasam powder

Rasam with fresh ground rasam powder, flavour from the ingredients we grind for the rasam makes it unique, special and spicy. Full video post.

Got this recipe from a reader friend Pavithra Vijayaraghavan. She sent me the picture of her mom’s handwritten note which has been noted down as ‘Cook Veeraraghavan’s Rasam‘. She told the rasam powder is the key. It’s true, it was very unique flavor from the regular rasam I make. Super spicy and flavourful too. Simple ingredients. Thanks a lot for sharing the recipe 🙂

Do try it out, even a small change in ingredient or procedure gives a whole different flavour from our regular rasams and good for a change too. Check out other rasam recipes.

Click here for cup measurements

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Rasam with fresh ground rasam powder

Rasam with fresh ground rasam powder, flavour from the ingredients we grind for the rasam makes it unique, special and spicy. Full video post.

Course Main Course

Cuisine Indian

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4

Cup measurements

Ingredients

• 1 gooseberry sized tamarind 1/2 tbsp packed
• 1 Tomato
• 2 tbsp coriander leaves powder
• Salt as needed

To grind

• 2 red chilli
• 5 black pepper
• 2 tsp toor dal
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp ghee clarified butter

To temper

• 1 tsp Oil
• 1/2 tsp mustard
• 1 tsp cumin seeds
• 1 red chilli
• 1 pinch Asafoetida
• 1 sprig curry leaves
• 1/2 cup watery cooked dal

Instructions

• Soak tamarind in hot water for minimum 20 mins. Extract tamarind juice from it. Adjust total to be 2 & 1/2 cups - 3 cups.
• In a kadai/ pan, heat ghee and roast red chilli, pepper, toor dal, coriander seeds until dal turns golden.Cool down and powder it with cumin seeds.
• Take tamarind extract, add chopped tomato and coriander leaves to it.
• Boil for 2 minutes, add the ground fresh rasam powder.
• Add salt, toor dal cooked water. When it again boils and becomes frothy top, switch off the flame.
• In a pan again heat 1 tsp oil, splutter mustard. Add torn red chillies, cumin seeds, asafoetida and curry leaves to it.
• Add to rasam.

Video

Notes

• Increase red chilli count if you like spicy rasam.

Rasam with fresh ground rasam powder:

1. Soak tamarind in hot water for minimum 20 mins. Extract tamarind juice from it. Adjust total to be 2 & 1/2 cups – 3 cups.
   
2. In a kadai/ pan, heat ghee and roast red chilli, pepper, toor dal, coriander seeds until dal turns golden.
   
3. Cool down and powder it with cumin seeds.
   
4. Take tamarind extract, add chopped tomato and coriander leaves to it.
   
5. Boil for 2 minutes, add the ground fresh rasam powder.
6. Add salt, toor dal cooked water. When it again boils and becomes frothy top, switch off the flame.
   
7. In a pan again heat 1 tsp oil, splutter mustard. Add torn red chillies, cumin seeds, asafoetida and curry leaves to it. Add to rasam.
   

Serve with hot steaming rice and appalam.