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Rasam– is a South Indian dish that is tangy and spicy and can be either served as a soup or paired with rice for the main course. There are many varieties of this dish made in different regions of south India.
Each region in South India, be it Kerala, Karnataka, Tamil Nadu, Andhra Pradesh, or any coastal area, has its own recipe and tastes different too.
Also known as Chaaru, Saaru, or Kabir in different parts of South India, rasam is the most basic and essential dish in South Indian meals.It is prepared using kokum or tamarind juice as the base, which gives it that tangy flavor. Along with this, other ingredients such as tomato and spices are also added to it.
A tadka of ghee/oil, mustard seeds, thing, and red dry chili is given at the end, which enhances its taste even more.
Main Ingredients for Rasam:-
Tomato – Tomato, the star ingredient adds a nice tangy-sweet taste to this Rasam, which makes it even more delicious.
Toor Dal – Every household makes it differently. While some add Toor Dal, some just make it with Tomatoes. I like to add Toor Dal, as it adds a great texture and even makes it more nutritious.
Tamarind – This is a must ingredient in Rasam, as it adds that much-needed tanginess to it.
Rasam Powder – Every Rasam gets its real taste from this Rasam Powder which makes it unique from other similar recipes. I like to make my Powder at home and store, but if you have less time on your hand you can even use the store-bought powder.
Tempering – In the end, this is tempered with mustard seeds, hing, and dry red chilies which enhances its taste even more.
Other Ingredients – Other than these, we will need garlic, curry leaves, crushed black peppercorns, cumin seeds, fresh coriander, and salt.
Ingredients quantity for RASAM:-
- ¾ cup Coriander Seeds
- 2 tbsp Cumin Seeds
- ¼ cup Toor Dal
- ¼ cup Chana Dal
- 1 tsp Peppercorns
- 5-6 Dry Red Chillies
- 1 tsp Fenugreek Seeds
- 1 Sprig Curry Leaves
- ¼tsp Hing
- Instructions for Making RASAM:–
- Firstly, heat oil in a pan. Add Toor Dal, Chana Dal, and dry roast them on low heat till the Dal changes the color and leaves a nice aroma. Add it into an empty plate.
- Next, add in coriander seeds and dry red chilies and dry roast them till they turn crisp. Take them out on the same plate.
- In the same pan, add fenugreek seeds, cumin seeds, and black peppercorn. Roast them on low heat for about 2 minutes and take them out on the same plate.
- Add a little oil in the pan and add curry leaves. Fry them till they are crisp and then add it to the plate.Let this mixture cool down.
- Once it cools down, add everything in a blender along with hing and grind into a fine powder.
- Store in a clean glass jar.