Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, rasam. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Rasam is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Rasam is something that I have loved my whole life.
Rasam recipe - Simple, easy & quick recipe to make delicious rasam at home. Also known as saaru in Kannada and chaaru in Telugu, rasam is a most basic and essential dish in a South Indian meal. is tamarind rasam recipe or puli rasam recipe known for its sour and spicy taste. south indian states and no dal rasam with pepper and garlic is one such variation. Rasam normally forms the second course in a traditional south Indian menu.
To begin with this recipe, we have to prepare a few components. You can cook rasam using 19 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Rasam:
- Prepare 1 cup Split Pigeon pea/Toor dal/Arahar dal
- Take 1 liter Chicken stock or vegetable stock
- Make ready 2 tbsp Tamarind paste or a lemon size ball of tamarind
- Make ready 3 Ripe Tomatoes
- Make ready 2 Green Chillies
- Take 5 Whole Shallots
- Take 1 piece of ginger
- Take 5 clove Garlic
- Get 1 cup Boiled and Shredded Chicken Breast (Vegetarians substitute vegetables of your choice)
- Prepare 1 Spanish red Onion Diced
- Make ready 1 tbsp Coriander seeds
- Get 1 tsp Fenugreek seeds
- Take 1 tbsp Cumin seeds
- Prepare 1/2 tsp Asafoetida
- Make ready 1 tsp Turmeric Powder
- Prepare 2 tbsp Butter or Olive Oil
- Get 2 cup Steamed Rice
- Make ready 1/2 cup basil and coriander leaves combined
- Get 1 Salt and pepper to taste
Rasam can be made in two ways - with rasam powder and without rasam powder. Rasam Recipe, Imli Khatti , How To Make Rasam Recipe. Rasam is a spicy and tasty thin soup , light soup prepared in south Indian style and usually served with steamed rice. You can replace my rasam powder with store bought rasam powder too.
Instructions to make Rasam:
- Wash the lentils well and soak it in water for 2-3 hrs.
- In a pressure cooker, add the soaked lentils, 2 cups of water, shallots, tomatoes, garlic, ginger, green chillies, asafoetida, tumeric and salt. Pressure cook until 3 whistles. Cool and transfer the contents to a blender and pureé the contents.
- Dry roast the spices except asafoetida in a pan. Cool and powder it in a coffee or spice grinder.
- Dissolve the tamrind paste in half cup of warm water. Keep it aside
- In a pot, add butter or olive oil. Heat it and add the chopped onions, sauté it well till it becomes brown and caramelised. Add the chicken breasts (or vegetables) and saute for another 2 mins. Add the lentil puree and chicken stock and bring it to boil for 30 minutes
- Add the tamarind water and simmer for another 10 minutes.
- Add 2 tablespoon full of the roasted spice powder and simmer it for another 10 minutes. Add Salt and pepper to taste
- Add the steamed rice to the broth and switch off the heat. Stir well.
- In a pan, add a tablespoon full of clarified butter. Heat it to smoking point and add a teaspoon of cumin seeds. Let them crackle. Add this to the broth
- Add coriander and basil leaves.
- Ladle hot soup into bowls. Serve hot
This can be made with few variations too, which I always do. Hot rasam, hot rice plus ghee - heavenly combination. Rasam is a south Indian curry/ soup made with tamarind, tomatoes, pepper, cumin, garlic, lentils etc. Rasam can be served as a soup or as a gravy for rice along with papad. Mulligatawny soup also grew out of rasam.
So that’s going to wrap this up with this special food rasam recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
