Rasam is a traditional south Indian soup like recipe which is a staple accompaniment for rice. South Indian vegetarian food is incomplete without rasam. The ingredients used to make rasam are healthy and hence have a very good effect on your stomach issues. It helps in good digestion as well as eliminates gastric problems.
Most people use ready made rasam powder which comes in packets. But I prefer homemade rasam which is very easy to make and has no chemical additives as well.
To make a bowl or rasam,
1 tsp whole pepper
1 tsp cumin seeds
5 shallots (small onions)
4 or 5 garlic cloves
1 green chilli
For seasoning –
1/2 tso mustard seeds
1 big dry red chilli
Optional – 2 shallots
2 cups water
1/4 to turmeric powder
Tamarind pulp(lemon size)
1. In a small blender, add in all the below ingredients.
2. In a deep pan, heat 2tbsp oil and let mustard seeds crackle. Add in red chilli and wait for it to turn black.
3. Add in the curry leaves along with the blended mixture and sauté for a minute on low flame.
4. Soak a lemon sized tamarind pulp in 1/2 cup water. To the pan, add the tamarind water. Follow with another cup of water.
5. Add in 1/4 tsp of turmeric powder. Also add 1 tsp salt.
6. Taste and check if the tamarind and salt proportion is correct. You want it to be a little tangy.
7. As soon as it boils, switch off the flame and add in some coriander leaves.
8. Tasty and tangy rasam is ready to serve with rice.
* If your rasam is too plain to taste, add more tamarind water and salt.
* Rasam can be stored upto 4 days in the fridge. When you need, take required quantity, heat and use.
* Adding tomato is optional. I prefer adding them as it gives an extra tangy flavor.