Monday, 13 January 2014

Rasam - Quick version

Rasam - Quick version

Rasam is one staple food in any South Indian kitchen. There are so many versions of Rasam available. I make Rasam almost every Day as part of our meal. Usually when I make it in this style, I don't do any seasoning. However If you want you can do the seasoning and I have given the ingredients and steps for that too.

This version is something I do when I don't have time. It is shortcut, however it will taste good.


For Rasam:
Tomato - 1(Medium)
Pepper Powder - 1 Teaspoon
Cumin Seeds Powder - 1 Teaspoon
Garlic Pods - 4 (Crushed)
Tamarind Juice -Extracted from Lemon Size tamarind soaked in 1.5 cups of water
Asafoetida - A pinch
Jaggery - a very small piece
Curry Leaves - 5

For Seasoning:

Cumin Seeds/Mustard Seeds/Whole Black Pepper - 1/2 Teaspoon Each
Garlic - 4 (Crushed)
Coriander Leaves - For Garnishing.


In a Pan, add all ingredients given Under for Rasam except the Tamarind, check for taste and adjust Salt and Pepper accordingly.

Allow it to boil with covered lid till the Tomatoes are mushy.

Then add the Tamarind Juice and cook for 5-7 minutes or till the Raw flavor of the Tamarind is gone. Garnish with Lots of Coriander Leaves.

If you wish to do the seasoning,In a mortar and pestle Crush the Garlic, Cumin Seeds and Pepper coarsely.
Place a Tadka pan with a teaspoon of Oil and add the Mustard and once it splutters add the Crushed Garlic-Whole pepper - Cumin seeds and saute for 30 seconds and this tempering to the prepared Rasam.

Tastes best when served with Rice and Arbi Fry.


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