How to make rasam? What are the essential ingredients required?
Rasam is a South Indian dish, much popular in states like Kerala, Tamil Nadu, Karnataka and Andhra Pradesh. It is an important component in a South Indian meal or thali.
Rasam preparation make use of spices as its main ingredient. It is also considered as a soup, made using various spices. There are numerous versions of the basic rasam recipe prepared down South with each home cook lending his or her own unique touch to the rasam preparation. Rasam is taken with steamed rice or alone as a soup. It is considered as a quick and comforting sort of meal. Since rasam contains many spices, it can have many health benefits.
Ingredients for making rasam
- Crushed Garlic Cloves – 4 or 5
- Dry Red Chilies – 2 to 4
- Turmeric Powder – 1/2 teaspoon
- Chilly Powder – 1 teaspoon
- Rasam Powder – 2 tablespoon
- Black Pepper powder – 1/2 teaspoon
- Asfoetida (Kayam) – 1/4 teaspoon
- Curry Leaves (Karivepala) – A few
- Coriander Leaves/Cilantro (Malliyilla) – A few
- Tamarind Extract / Paste – 1 tablespoon
- Oil – 2 tablespoon
- Mustard Seeds – 1/4 teaspoon
- Salt – As required
- Water – 2 to 3 cups
Method of preparation
- Soak tamarind in warm water for 10 min. and squeeze the juice with 1 cup of water, if you are using tamarind pulp then just dilute with 1 cup of water and keep it aside
- Heat 2 tablespoon of oil in a deep pan. Once the oil is heated add mustard seeds. Wait for some time for the mustard seeds to splutter.
- Reduce heat and add the dry red chilies and curry leaves. Saute quickly for a few seconds.
- Add the chopped garlic and tomatoes and fry it until the tomatoes are mashed and cooked.
(Rasam powder is a mixture of coriander powder, chilly powder, cumin powder, fenugreek and asafoetida. Instead of using ready-made rasam powder you can use a blend of the above powders.)
- Once the tomatoes are cooked add chilly powder, turmeric powder and rasam powder and stir this for few minutes.
- Add tamarind water and 2 cup of water and salt to taste.
- Throw in some coriander leaves to have a unique flavour
- Simmer the Rasam on medium-low heat for 8-10 mins and bring it to a slow boil
- When it is boiled, remove from the heat and it is ready for serving.
