Rasam - Completes the Meal

Rasam - Completes the Meal

The end product which you get when you make rasam depends on the rasam powder we use. And this in turn depends on the spice ingredients used in the rasam powder. Rasam is a beautiful blend of few spices which has excellent medicinal properties. Key spices used in rasam powder such as pepper and cumin enhances digestion. When we look at the ingredients.. it will prove that rasam was added in our South Indian menu to somehow incorporate all these spices in our diet. I make the rasam powder in small batches which is enough to make rasam approximately six times for three of us in the family. This is the link for the recipe of my way of Rasam Powder. My recipe for rasam is as follows..

Ingredients:

• Tamarind - 1 medium lemon size
• Tomato - 1 big
• Garlic - 5 cloves
• Turmeric - 1/4 spoon
• Rasam powder - 2 teaspoons
• Salt -  as required

Tempering ingredients:

• Red chillies - 2 nos
• Mustard - 1/2 teaspoon
• Curry leaves - 1 sprig
• Asafoetida - 2 pinches
• Oil - 2 teaspoons

Procedure:

• Add 1 cup of water to the tamarind and get the tamarind water ready.
• Make puree* of the tomato. 
• Take the tamarind water and the tomato puree in a container and let it boil for 5 mins to get rid of the raw smell of tomato and tamarind.
• Once it has boiled, add 2 more cups of water to the tamarind and tomato water.
• Add salt, turmeric powder and crushed garlic to it.
• Add the rasam powder too. 
• In the mean while heat a small tempering pan and heat little oil. Add the tempering  ingredients. add this to the rasam. 
• Give a stir. Let it start to boil. BUT NEVER LET IT TO BOIL.
• Initially the rasam will be clear, then it starts to froth. When it is frothed enough, it will start to boil. Switch off the stove when it has frothed enough. 
• Add the chopped coriander leaves and cover the rasam.  

*Puree: Here I just blend the tomatoes in a mixer without pealing.

The awesome rasam is ready.

Frothy Rasam.. ready 

Tips:

1. You can add the dhal water (paruppu thanni) to the rasam along with tamarind water and tomato puree.
2. You can also add 2 to 3 teaspoons of cooked and mashed dhal too to the rasam.
3. Instead of the rasam powder, you can instantly grind or pound the spices and add to the rasam. The rasam made this way is more flavourful and healthier too.
4. Garlic is also optional. (we used to add more garlic and fish out them from rasam to consume😁)
5. Rasam can be made just with tamarind water  or only with tomato puree diluted.
6. With slight variations in the ingredients we can come out with many types of rasam.
7. A small bit of jaggery too will make the rasam taste differently good.
8. Tempering with sesame oil or ghee too makes a difference. 

Happy cooking !!