Easy rasam recipe
Easy rasam recipe, south Indian staple everyday dish made commonly under 20-30 mins. Learn how to make basic rasam with stepwise photos.
- 1 tsp Tamarind Small gooseberry size
- 1 Tomato
- 1.5 tsp Rasam powder
- ¼ tsp Sugar
- ⅛ tsp Turmeric powder
- Salt - As needed
- 2 tbsp Coriander leaves chopped
- 5 Curry leaves
- 1 tblsp Ghee/ Oil
- ½ tsp Mustard
- 2 Red chilli
- 1 tsp Cumin seeds jeera
- 1 sprig Curry leaves
Soak tamarind in hot water for 30 mins and extract its juice and keep aside. Make the total water 3 cups. Chop tomatoes roughly.
Heat kadai and cook tomatoes in few drops of oil with a pinch of salt until soft. Add the tamarind extract, turmeric, torn curry leaves and half the coriander leaves.
Bring to boil and add the rasam powder, salt and sugar.(refer note-1 for a tip)
Mix well and just bring to boil.
Switch off the flame and transfer to the serving bowl. Garnish with coriander leaves. Close immediately (otherwise the aroma will escape ;)).
Temper with the items given under ‘To temper’ table in order and add it to the rasam.
- You can two crushed garlic with skin before switching off the flame. This does a magic and gives a great flavour. Do not add more than two but.
- Rasam need not boil for long time as it will not be tasty. Just bring to boil, makes it frothy.
- You can reduce water and add cooked toor dal water or 2-3 tbsp of toor dal. That too gives rasam a different flavour.
- Sugar in rasam enhances flavour and gives a clear rasam.