Recipe for preparing Rasam

Rasam is a typical south Indian dish that is very good for health. Usually having meals will not be fulfilled without rasam. Rasam is a very good side dish with medicinal values in it. It is good for digestion and also cures you from cold. Rasam can be made in two varieties, either by adding dal (Paruppu Rasam) or without adding it (Saadha Rasam). In this recipe I have mention the preparation procedure for plain rasam ((Saadha Rasam). You can also try the same recipe by adding boiled thoor dal to it, and this gives you (Paruppu Rasam).



Ingredients required for preparing Rasam Powder

Pepper 1 Tspn

Cumin Seeds 1 Tspn

Red Chili 3 Number

Asafetida Few Pinches

Curry Leaves (Dried) Little

Ingredients required for preparing Rasam

Rasam Powder

Tamarind Paste 1 Tspn

Green Chili 3 Number

Garlic 6 Number

Curry Leaves (Fresh) Little

Tomato 3 Number

Asafetida Few Pinches

Ingredients required for garnishing Rasam

Oil 1 Tspn

Mustard seeds 1 Tspn

Split Black Gram 1 Tspn

Cumin Seeds 1Tspn

Step by step procedure for preparing Rasam

1. First take the required amount of tamarind and let it to soak in water for some time, In Mean while you can start preparing other things for cooking rasam.
2. Then take mixer grinder and add Green Chili, Garlic, Tomato, fresh curry leaves and Rasam powder in it.
3. Grind it well and store it aside.
4. Now take a tawa or a vessel and heat it in stove with a medium flame.
5. Pour oil in the vessel and let it to heat.
6.  After the oil is hot add the Mustard seeds and let it to crackle.
7. Once the mustard seeds crackle add the split black gram and fry it till it is turned to golden brown shade.
8. Then add the cumin seeds into the vessel and let it to fry.
9. Cumin seed gets fried in few seconds. So as soon as you add the cumin seeds you can also add the ingredients in the mixer grinder.
10. Along with these ingredients add salt and the tamarind paste that is extracted from the tamarind that was soaked in water previously.
11. After adding all these ingredients, you can sauté them well and taste it once. If you feel that the Rasam could be still more diluted, you can add required amount of water to it.
12.  Once you have brought the Rasam mixture to the right consistency, raise the flame and wait till some bubbles start coming on top of the Rasam.
13. Do not allow the Rasam to boil for long time. Once few bubbles in rasam start to break, the preparation is over.
14. Over cooking or letting the Rasam to boil for longer time will reduce the taste of the Rasam.
15. With this recipe for Rasa and the proportion of the ingredients, you can prepare a very healthy and a good dish.
16. You can multiply the ingredients with the same proportion if you have to try this Rasam recipe for more than three persons.