Rasam, South India Rasam, Home Made Rasam
by Tarla Dalal
rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder | | with 32 amazing images.
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, in a 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 soup!
Tips 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.
Rasam, South India Rasam, Home Made Rasam recipe - How to make Rasam, South India Rasam, Home Made Rasam
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
Rasam
2 tbsp toovar (arhar) dal
1/2 cup finely chopped tomatoes
1/4 cup tamarind (imli) pulp
a pinch of asafoetida (hing)
a pinch of turmeric powder (haldi)
1 tbsp rasam powder
salt to taste
1 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
3 to 4 curry leaves (kadi patta)
2 tbsp chopped coriander (dhania)
Rasam
- Rasam
- To make {span class="bold1"}rasam{/span}, combine the toovar dal with 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
- With help of a hand blender, blend the dal till smooth, add the 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.
- For the tempering, heat the oil in a small pan and add the mustard seeds and curry leaves.
- When the seeds crackle, add the tempering to the prepared rasam and simmer for 1 minute.
- Add the coriander and mix well.
- Serve the {span class="bold1"}rasam{/span} hot.
like rasam
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like rasam recipe | South Indian rasam | restaurant style rasam | how to make rasam with rasam powder | then see our collection of rasam recipes and some recipes we love.
- South Indian tomato rasam recipe | thakkali rasam | easy tomato saaru | Udupi rasam
- buttermilk rasam recipe | South Indian mor rasam | healthy curd rasam |
what is rasam made of ?
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what is rasam made of ? See below image of list of ingredients for rasam.
making tamarind pulp
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See how to make tamarind pulp recipe | how to make imli pulp | how to make tamarind pulp at home | tamarind pulp for South Indian recipes |
making rasam powder
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You can buy rasam powder easily from any store or follow our homemade rasam powder recipe.
cooking the dal
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In a pressure cooker put 2 tbsp toovar (arhar) dal. Toovar dal has a distinctive earthy and slightly nutty flavor that adds depth and complexity to rasam. When cooked, toovar dal becomes soft and creamy, contributing to the thick and satisfying texture of rasam.
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Add 1 cup of water.
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Pressure cook for 3 whistles.
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Allow the steam to escape, before opening the lid.
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With help of a hand blender, blend the dal till smooth
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Add 1 tbsp rasam powder.
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Mix well and keep aside.
making rasam
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In a deep pan, put 1/2 cup finely chopped tomatoes. Tomatoes add a tangy and slightly acidic flavor to rasam, which helps to balance the richness of the lentils and spices. Tomatoes add a tangy and slightly acidic flavor to rasam, which helps to balance the richness of the lentils and spices. The acidity of tomatoes can help to neutralize any bitterness that may develop in the rasam, resulting in a more pleasant taste.
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Add 1/4 cup tamarind (imli) pulp. Tamarind pulp has a tangy, sour taste that is characteristic of rasam. It provides the distinct flavor that sets rasam apart from other Indian soups. The tanginess of tamarind helps to balance the richness and spiciness of the other ingredients in rasam, creating a harmonious flavor profile.
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Add a pinch of asafoetida (hing).
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Add a pinch of turmeric powder (haldi).
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Add salt to taste.
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Add 3 cups of water.
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Mix well.
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Cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
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Add the prepared dal-rasam powder mixture.
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Mix well.
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Cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
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For the tempering heat 1 tsp oil in a small pan.
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Add 1/4 tsp mustard seeds ( rai / sarson).
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Add 3 to 4 curry leaves (kadi patta).
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When the seeds crackle, add the tempering to the prepared rasam.
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Simmer for 1 minute.
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Add 2 tbsp chopped coriander (dhania).
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Mix well.
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Serve the rasam hot.
pro tips for rasam
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In a pressure cooker put 2 tbsp toovar (arhar) dal. Toovar dal has a distinctive earthy and slightly nutty flavor that adds depth and complexity to rasam. When cooked, toovar dal becomes soft and creamy, contributing to the thick and satisfying texture of rasam.
-
In a deep pan, put 1/2 cup finely chopped tomatoes. Tomatoes add a tangy and slightly acidic flavor to rasam, which helps to balance the richness of the lentils and spices. Tomatoes add a tangy and slightly acidic flavor to rasam, which helps to balance the richness of the lentils and spices. The acidity of tomatoes can help to neutralize any bitterness that may develop in the rasam, resulting in a more pleasant taste.
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Add 1/4 cup tamarind (imli) pulp. Tamarind pulp has a tangy, sour taste that is characteristic of rasam. It provides the distinct flavor that sets rasam apart from other Indian soups. The tanginess of tamarind helps to balance the richness and spiciness of the other ingredients in rasam, creating a harmonious flavor profile.
| Energy | 59 cal |
| Protein | 2.4 g |
| Carbohydrates | 9.3 g |
| Fiber | 1.3 g |
| Fat | 1.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 196.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 7.5 mg |
| Folic Acid | 16.5 mcg |
| Calcium | 22.5 mg |
| Iron | 0.5 mg |
| Magnesium | 11.1 mg |
| Phosphorus | 33.2 mg |
| Sodium | 7.6 mg |
| Potassium | 164 mg |
| Zinc | 0.1 mg |
great idea to keep links in the content . Very nice recipe.
nice recipe. my cheat - i didn''t make the powder, added individual powder. still tastes nice. also i fried the tomato & dry masala along with tempering
love, love , love it........
Edited after original posting.
I have tried many recipes of rasam, but this recipe is very different. This is an authentic rasam recipe which tastes amazing. It is tangy in taste and very little spicy. Even kids can have this recipe. It is accompanied well with the vadas. Rasam vada is one of the popular dishes and i just love the combination with this rasam.
Peppery, sour and hot a very appetizing soup like dish.The aroma of the mixture of spices simmering in the rasam will stimulate your appetite.
The ever popular South Indian drink. Nice tovar dal based drink with imli, tomatoes and Rasam powder.