Name: Rasam - Traditional
Prep time: 20 min
Total time: 20 min
Ingredients: 3 tsp Black pepper; 3 tsp Cumin seeds (Jeerakam); 5 nos Garlic pods; 2 nos Ripe tomatoes; 3 nos Green chillies; 1 sprig Curry leaves; 1/2 cup Coriander leaves; 1 tsp Grated jaggery (Sharkkara); Red gram(Thoor dhal) water (optional); 1/2 tsp Mustard seeds; 1/2 tsp Fenugreek seeds (Uluva); 1/4 tsp Asafoetida (Kayam); 2 lemon Tamarind (Puli); Salt (As reqd); Oil for seasoning

Rasam - Traditional

Healthy and full of flavour

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Prep Time 20

Total Time 20

Cuisine Kerala

Servings people

Ingredients

3 tsp Black pepper
3 tsp Cumin seeds Jeerakam
5 nos Garlic pods
2 nos Ripe tomatoes
3 nos Green chillies
1 sprig Curry leaves
1/2 cup Coriander leaves
1 tsp Grated jaggery Sharkkara
Red gram(Thoor dhal) water (optional)
1/2 tsp Mustard seeds
1/2 tsp Fenugreek seeds Uluva
1/4 tsp Asafoetida Kayam
2 lemon Tamarind Puli
Salt As reqd
Oil for seasoning

Instructions

Heat 2 cups of water in a vessel.
Add the tamarind and tomatoes diced into big pieces to it.
:- This is for the tamarind to soak faster and also for the tomatoes to be mashed easily.
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.
Nicely mash the soaked tamarind and tomatoes and remove as much waste as possible.
Add the pound mixture, curry leaves, chopped coriander leaves, grated jaggery, thoor dal water (optional) and salt to taste.
:- Jaggery is the secret ingredient that most caterers use.
Heat about 2 tsp of oil in a kadai or whichever vessel you want to prepare the rasam.
Splutter the mustard seeds.
Add the fenugreek seeds and the asafoetida.
Pour the prepared rasam mixture into the vessel.
Add 2 more cups of water or as desired.
Check for salt.
Keep an eye on the rasam coz it just takes about 5 - 6 mins to be done.
When the rasam mixture is just about to start boiling, switch off the flame and close the vessel with a lid.
:- 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.
Tips:- 1)Serve hot with rice.
It is very good for digestion.
Since there is no turmeric powder added to it, this rasam will have a natural color.
🙂 Happy cooking

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Rasam – Traditional