Rasam is a beloved dish in south indian famous food, and with this simple recipe, you can enjoy its bold flavors and numerous health benefits in the comfort of your own home. Whether you’re a seasoned cook or a beginner, this homemade rasam recipe is sure to become a staple in your kitchen.
Ingredients:
For the rasam powder:
– 2 tbsp coriander seeds
– 1 tsp cumin seeds
– 1 tsp fennel seeds
– 1/2 tsp fenugreek seeds
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1 tsp ghee or oil
For the rasam:
– 1 cup tamarind extract
– 2 cups water
– 1/4 cup rasam powder (above)
– 1 tsp salt
– 1 tsp jaggery powder (optional)
– 2 tbsp chopped fresh cilantro
– 2-3 dried red chilies
– 1 tsp mustard seeds
– 1 tsp ghee or oil
Instructions:
1. Make the rasam powder: In a small pan, heat 1 tsp of ghee or oil over medium heat. Add the coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds. Roast until fragrant, about 2 minutes. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle. Mix in the turmeric powder, red chili powder, and salt.
2. Prepare the tamarind extract: Soak 1 cup of tamarind paste in 2 cups of water for at least 30 minutes. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. Make the rasam: In a large pot, combine the tamarind extract, water, rasam powder, salt, and jaggery powder (if using). Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes or until the rasam has thickened slightly.
4. Temper the rasam: In a small pan, heat 1 tsp of ghee or oil over medium heat. Add the mustard seeds and let them sizzle for a few seconds. Add the dried red chilies and curry leaves (if using) and fry for another minute. Pour the tempering mixture into the rasam pot and stir well.
5. Serve: Serve the rasam hot, garnished with chopped cilantro and accompanied by steamed rice or as a soup.
Tips and Variations:
– For a clearer rasam, strain the tamarind extract through a fine-mesh sieve before adding it to the pot.
– Adjust the amount of chili powder or dried red chilies to suit your desired level of spiciness.
– Add other ingredients like garlic, ginger, or tomatoes to the rasam for added flavor.
– Experiment with different types of rasam powder or spices to create unique flavor profiles.