Rasam - Traditional

Healthy and full of flavour

Rasam - Traditional

Healthy and full of flavour

Category : Vegetarian, Curries

author-image
By Sujee V

Published On: 11 Oct 2006

Rating: 4
8 Votes, 8 Reviews
Write a Review
20 Minutes
Served : 4
Print Recipe

Ingredients

Directions

Step 1

Heat 2 cups of water in a vessel.

Step 2

Add the tamarind and tomatoes diced into big pieces to it.

Step 3

:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.

Step 4

Pound the black pepper and cumin seeds nicely, followed by the garlic pods with the skin on and finally the green chillies until they just break.
:- Freshly pound pepper and cumin seeds always gives a better flavor than stored rasam powder.

Step 5

Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.

Step 6

Add the pound mixture, curry leaves, chopped coriander leaves, grated jaggery, thoor dal water (optional) and salt to taste.

Step 7

:- Jaggery is the secret ingredient that most caterers use.

Step 8

Heat about 2 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.

Step 9

Splutter the mustard seeds.

Step 10

Add the fenugreek seeds and the asafoetida.

Step 11

Pour the prepared rasam mixture into the vessel.

Step 12

Add 2 more cups of water or as desired.

Step 13

Check for salt.

Step 14

Keep an eye on the rasam coz it just takes about 5 - 6 mins to be done.

Step 15

When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.

Step 16

:- You get the best flavor of rasam only if it has not boiled fully. It should get cooked in the steam after you close the vessel with the lid. So make sure to switch off the stove when its frothy and the first bubble arises.

Step 17

Tips:-
1)Serve hot with rice.

Step 18

It is very good for digestion.

Step 19

Since there is no turmeric powder added to it, this rasam will have a natural color.

Step 20

:) Happy cooking

user
Reply
shaaji

Perfect rasam. Best recipe for rasam that I have ever seen. I made this today and my whole family loved it. Flavor was so good that my husband who never has rasam was tempted to try this time and it was a success. Sujee, this is the best rasam that I have ever had. I checked out your other recipes too and am gonna try every one of them. Keep posting.

user
Reply
jincy

wonderful......atlast i found what i was looking for.........my hubby loves rasam and this recipe made me proper rasam....thans sujee and expect more.........

user
Reply
manju vijayan

excellent recipe !!! just the one i was searching for, thanks sujee...

user
Reply
eleen

Adipoli rasam.. i ve prepared this rasam.. and every body liked it a lot...

user
Reply
Sonu

Sujee,What can i say? I had positive feelings about this recipe when i started reading it.It has turned out truly scrumptious! Thanks for sharing this with us. Also, the style of your writing is very motivating enough to try cooking;). Keep them coming! Sonu

user
Reply
SURESH

Dear .... I`ve tried various kinds of rasam. this is very special. SARKKARA CHERTHATHU KONDU ERIVU KURANJU THOLIYODU KOODI VELUTHULLI CHERTHATHU KONDU GAS UNDAVUKAYILLA. IT IS SOMETHING LIKE A MEDICINE. ALL MY FRIENDS TERMED IT AS EXCELLENT. THANK YOU

user
Reply
rakhi

wonderful rasam....nice flavour, taste and very simple to make....my husband loved it....i am searching for your recipes by your name and preparing one after another sujee.....you are a nice cook indeed. keep posting.

user
Reply
rasam_lover

Hi, We don`t use fenugreek seeds in tadka for rasam. It`s used only for sambar.

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Renukadevi Kumanan

    Renukadevi Kumanan

    Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.