Rasam (Tamil: ரசம், Rasam, Malayalam: രസം), Kannada:ಸಾರು (Saaru), is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper, Pepper, Cumin and other spices as seasonings. Steamed lentils are added by some along with any preferred vegetables.
It is eaten with rice or separately as soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.
Nowadays all the seasonings required are combined and ground beforehand into a Rasam Powder which is then readily used. These powders or paste are also available commercially.
Ingredients:
1/2 cup pigeon peas /toor dal
1 1/2 cup dhaniyalu / coriander seeds
1/2 cup Jeera/Cumin seeds
1/2 cup black peppercorns
1/2 tsp Fenugreek seeds
1/2 tsp asafoetida
1/2 tsp mustard seeds
10 Red chillies
10-15 dry curry leaves
Preparation :
Measure the ingredients and keep it ready.
Clean and dry out the mixer jar.
Clean and dry out a air tight container to store the rasam powder
Method:
1.In the frying pan, first dry roast, Fenugreek, Jeera and Mustard. Roast till Fenugreek
becomes brown and mustard starts popping. Remove from heating and let it cool.
2.Now add oil in the pan first, put Black pepper. Once black pepper starts bursting,
add chillies and Dhania . toast and turn till it equally fried.
3.When chillies assume a fine shine on the surface, immediately add curry leaves.
Turn three four times and remove it from the pan and immediately spread on a paper sheet or cloth.
4.Once the mixture becomes cold, add Hing (Asafoetida) and put into the mixie for grinding it to powder.
5.Keep it in a air-tight jar or bottle. Shelf life is for 45 days maximum.
Tips :
1. Coarse rasam powder helps to get more clear rasam on the surface.
2. Use microwave oven to dry curry leaves after washing. This can be also dried in sun light .
It is eaten with rice or separately as soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.
Nowadays all the seasonings required are combined and ground beforehand into a Rasam Powder which is then readily used. These powders or paste are also available commercially.
Ingredients:
1/2 cup pigeon peas /toor dal
1 1/2 cup dhaniyalu / coriander seeds
1/2 cup Jeera/Cumin seeds
1/2 cup black peppercorns
1/2 tsp Fenugreek seeds
1/2 tsp asafoetida
1/2 tsp mustard seeds
10 Red chillies
10-15 dry curry leaves
Preparation :
Measure the ingredients and keep it ready.
Clean and dry out the mixer jar.
Clean and dry out a air tight container to store the rasam powder
Method:
1.In the frying pan, first dry roast, Fenugreek, Jeera and Mustard. Roast till Fenugreek
becomes brown and mustard starts popping. Remove from heating and let it cool.
2.Now add oil in the pan first, put Black pepper. Once black pepper starts bursting,
add chillies and Dhania . toast and turn till it equally fried.
3.When chillies assume a fine shine on the surface, immediately add curry leaves.
Turn three four times and remove it from the pan and immediately spread on a paper sheet or cloth.
4.Once the mixture becomes cold, add Hing (Asafoetida) and put into the mixie for grinding it to powder.
5.Keep it in a air-tight jar or bottle. Shelf life is for 45 days maximum.
Tips :
1. Coarse rasam powder helps to get more clear rasam on the surface.
2. Use microwave oven to dry curry leaves after washing. This can be also dried in sun light .
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