South India Rasam Recipe

Rasam recipe | south indian rasam | restaurant style rasam | how to make rasam with rasam powder |south indian rasam is the basic recipe cooked in every household of the south virtually everyday Learn how to make rasam with rasam powder. There is no place like home, and nothing as soothing as homemade food In short, a south indian would say, ah, rasam The homeliest of south indian recipes, rasam with rasam powder is a thin lentil soup perked up with tamarind pulp and chopped tomatoes, a traditional rasam powder, and a simple seasoning of mustard seeds and curry leaves. To make rasam, first make the rasam powder. Combine the coriander seeds, kashmiri chillies, back peppercorn, toovar dal, chana dal and a pinch of cumin seeds and saut on a medium flame for 2 to 3 minutes. Allow to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep aside. Then pressure cook toovar dal with enough water and blend it with a hand blender. Add the prepared rasam powder into it, mix well and keep aside. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Make a tempering of hot oil and mustard seeds and curry leaves and add it to the rasam and cook for 1 minute. Add coriander and mix well and serve. The aroma of fresh roasted spices that surges out the pot as soon as the seasoning is added, is enough to draw everybody to the table. The touch of tempering of mustard seeds and curry leaves in ghee towards the end of cooking is the final flavourful touch to this sumptuous fare. Enjoy restaurant style rasam like a soup or have it with medu vada, idli or rice. So brilliant is its tangy-spicy flavour, strong enough to shake out a bad cold, yet soothing enough to warm your heart, that rasam has become famous in indian restaurants across the world as a soupTips for rasam. 1. We recommend you use measuring spoons for each ingredient of rasam powder and master making this famous south indian spice blend. 2. To make tamarind pulp at home, soak the tamarind pods in just enough warm water for about 15-20 minutes or till they turn soft. Mash using your hands and roughly strain the pulp (you can do it with your hands itself) and discard the hard black coloured seeds as well as the fibrous parts. The soft pulp you have strained out is tamarind pulp. Enjoy rasam recipe | south indian rasam | restaurant style rasam | how to make rasam with rasam powder | with recipe below.