Instant rasam without dal
Instant rasam without dal. This instant version of rasam is so flavorful, just 10 minutes required to make it. With quick video & step by step photos.
Servings: 3
Ingredients
- 1 tablespoon Tamarind
- 1 Tomato chopped
- 3 cups Water divided
- ¼ teaspoon Sugar
- ⅛ teaspoon Asafoetida
- ⅛ teaspoon Turmeric powder
- Salt
For rasam powder
- 1 tablespoon Coriander seeds
- ¾ tablespoon Black pepper
- 1 teaspoon Cumin seeds
- 7 Green chillies I used smaller ones, so reduce to 5 if you want mild spice
- 7 Garlic flakes
To temper
- 2 teaspoon ghee
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 1 Sprig Curry leaves
Instructions
- You can use 1 tablespoon of readymade tamarind paste and skip tamarind juice extraction.
- Or, soak 1 tablespoon (big gooseberry size) of tamarind in ½ cup hot water for 10 to 15 mins.
- Mash well with hands and strain the tamarind juice with hands. Add ½ more cup of water to the tamarind again, and extract the juice completely from the tamarind. Discard the fiber.
- In a mortar pestle or mixie, place 1 tablespoon of coriander seeds, ¾ tablespoon of black pepper, 1 teaspoon of cumin seeds and 7 green chillies. Crush coarsely.
- Top it with 7 garlic flakes. Crush roughly.
- Add this crushed rasam powder to tamarind extract. Top it with 2 more cups of water.
- Add enough salt, ¼ teaspoon of sugar, ⅛ teaspoon of asafoetida powder and turmeric.
- Start heating over stove top. It will start to boil and become frothy.
- Do not let it boil, just switch off the flame. Temper with 2 teaspoon ghee, ½ teaspoon mustard, 1 teaspoon cumin seeds and few torn curry leaves.
- Mix to rasam. Garnish with a generous amount of coriander leaves and few torn curry leaves. Instant rasam without dal ready under 10 mins!
Video
Notes
- I used bullet chillies. Please reduce if you use larger chilli. You can use as less as 5. Not less than that.
- Season well with salt, otherwise it will taste too tangy or spicy.
- Never let the rasam until it comes to rolling boil. It will make the rasam taste different.