Rasam recipe without rasam powder, how to make rasam | rasam recipes
easy rasam recipe– just plain rasam happens to be a family favorite. i just don’t make rasam when we have cold but on regular days too, especially in the winters.
rasam can be made in two ways– with rasam powder and without rasam powder. i make this rasam recipe when i do not have rasam powder at home. this rasam recipe is adapted from the popular tomato rasam recipe on the blog. the recipe is made without lentils too.
this rasam is sour, spicy and is warming to the palette. its best to have rasam in chilly winters or when you are suffering from cough and cold. the spices & herbs that go into the rasam like cumin, black pepper, garlic and tamarind help in relieving the cold and also act as a digestives.
rasamcan be had plain like a soup as an appetizer. it can also be served with steamed rice along with a side vegetable dish like beans poriyal, beetroot poriyal or even along with vegetable sambar.
so lets begin with step by step easy rasam recipe:1. soak tamarind in warm water for 20-30 mins.
2. later squeeze the soaked tamarind to a pulp. strain and keep aside. in the below pic, the tamarind pulp is not strained.
3. in a dry grinder or coffee grinder, ground cumin seeds, black pepper and garlic to a semi fine consistency.
4. heat oil and temper with mustard, asafoetida, dry red chilies and curry leaves.
5. add the chopped tomatoes. saute till the tomatoes soften.
6. then add the semi coarsely ground cumin seeds, black pepper and garlic and turmeric powder.
7. stir and add the strained tamarind pulp along with water and salt.
8. let the rasam come to a gentle boil.
9. switch off the flame and add chopped coriander leaves.
10. stir and serve the rasamhot with steamed rice or as an appetizer.
if you are looking for more rasam recipesthen do check dal rasam, tamarind rasam, drumstick rasam, tomato rasam and pepper cumin rasam recipe.
easy rasam recipe details below:1 medium tomato, chopped
2 cups water
10-12 curry leaves/kadi patta
two pinch of asafoetida/hing
½ tsp turmeric powder/haldi
1 tsp mustard seeds/rai
2-3 red chilies, broken and deseeded
2 tsp chopped coriander leaves
2 tbsp oil
salt as required
2 tsp whole black pepper
6-7 garlic, roughly chopped
squeeze the pulp from the soaked tamarind. strain and keep aside.
in a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.
heat oil in a pan. crackle the mustard seeds first.
add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chilies deepen their color.
temper on a low flame so that the spices don’t burn.
than add the tomatoes and saute till the tomatoes soften.
then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.
stir and then add the tamarind pulp. add water and stir well. season with salt.
just let the whole rasam come to a gentle boil uncovered.
then switch off the fire and add chopped coriander leaves.
serve rasam hot, plain or with steamed rice.
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