making rasam with rasam powder (homemade)

Love this rasam for its simplicity! predominantly tasty because of the homemade rasam powder(you can refer my homemade rasam powder recipe given here). In most of the South Indian houses after a wholesome festive meal they used to have rasam in a glass!this is mainly for digestion,even after having it(rasam) in the regular meal.The garlic and hing are added mainly to avoid unnecessary digestive problems and actually it is a receiver of such problems.Rasam are one of the remarkable fares of South Indian cuisines.Despite the fact that there are many varieties of rasam I personally have a strong feel of affection to this simple rasam.I usually squeeze the tomatoes instead of chopping it to get maximum flavor.Adding jaggery is optional but it tastes great with it.

making rasam with rasam powder (homemade)

INGREDIENTS:

Tamarind (to be rinsed) – big gooseberry size
Homemade rasam powder – 21/2 tbsp
Tomatoes(Bangalore variety) – 2 (medium)
Green chillies- 2 slit
Asafoetida – 1/2 tsp
Salt to taste
Turmeric powder – 1tsp
Garlic – 3-4 cloves crushed
Jaggery – crushed 1tbsp
Oil – 1 tbsp and needed water to make rasam

METHOD:

SOAK TAMARIND

TAKE EXTRACT AND KEEP

KEEP READY WITH ABOVE INGREDIENTS

OIL TO KADAI

ADD ALL INCLUDING SALT AND JAGGERY

ADD EXTRACT AND NEEDED WATER AND CHECK FOR TASTE

ADD CHOPPED CORIANDER LEAVES AND LET WHITE FOAM FORM

1.Rinse tamarind in water for some time.
2.Squeeze tamarind and take the extract,keep ready.
3.Now keep ready with all the ingredients list and keep a kadai and add oil.
4.Add all the ingredients listed except the extract.
5.Saute nicely and then add the extract,adjust the sourness by adding needed water.
6.When every thing tastes good add chopped coriander leaves and when white foam forms switch off the flame.

making rasam with rasam powder (homemade)

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Total Time 20 minutes mins

Ingredients

  

• Tamarind to be rinsed - big gooseberry size
• Homemade rasam powder - 21/2 tbsp
• Tomatoes Bangalore variety - 2 (medium)
• Green-chillies - 2 slit
• Asafoetida - 1/2 tsp
• Salt to taste
• Turmeric powder - 1tsp
• Garlic - 3-4 cloves crushed
• Jaggery -crushed 1tbsp
• Oil - 1 tbsp
• Needed water to make rasam

Instructions

 

• Rinse tamarind in water for some time.
• Squeeze tamarind and take the extract,keep ready.
• Now keep ready with all the ingredients list and keep a kadai and add oil.
• Add all the ingredients listed except the extract.
• Saute nicely and then add the extract,adjust the sourness by adding needed water.
• When every thing tastes good add chopped coriander leaves and when white foam forms switch off the flame.
  

Notes

When white foam forms if you leave it then will start to boil.
Be careful not to let the rasam to bubble out.
If it starts to bubble the rasam loses its aroma.
When adding tamarind the correct amount should be added to get nice flavorful rasam.
I usually squeeze the tomatoes instead of chopping it to get maximum flavor.
Adding jaggery is optional but it tastes great with it.