Rasam is a traditional dish of south Indians. It’s a centuries old food consumed for its health benefits. It’s a powerhouse for vitamins, minerals and good for digestion. Is rich in antioxidants and helps in weight loss.

Rasam is a tangy, spicy tamarind based healthy dish in which a paste of pepper, cumin seeds, coriander powder, asafoetida, curry leaves are added. Steamed lentils also can be added to this curry. This dish can be taken as soup or an appetizer or with steamed rice. During chilli winters or suffering from sore throat / fever it’s best to have rasam as soup or with steamed rice. Herbs and spices in rasam helps in relieving cold, cough and also acts as digestives.

Rasam means essence or juice. I have prepared tomato rasam with no lentils and no ready made rasam powder. I made a paste from fresh herbs and spices and it tastes very delicious also it is very easy to prepare.

INGREDIENTS

  • Tomatoes 2
  • Turmeric powder 1/4 tsp
  • Salt 1 tsp
  • Coriander leaves a handful
  • Tamarind lemon size

FOR THE GROUND PASTE

  • Garlic cloves 5-6
  • Cumin seeds 1/2 tsp
  • Pepper corns 1 tsp
  • Coriander powder 1/4 tsp
  • Asafoetida powder 1/4 tsp

METHOD

In a mortar and pestle make a paste of coriander powder, cumin seeds, asafoetida, garlic cloves and pepper corns. Keep it aside.

Soak tamarind a cup of water for ten minutes. Mix and squeeze out the pulp and discard it. Keep the tamarind juice aside.

In a deep vessel add 2 cups of water. Add the chopped tomatoes. Add turmeric powder and salt. Cover and cook till tomatoes are mushy.

Add the tamarind juice and the ground paste, simmer it for ten minutes. Check for salt. Turn off the heat.

Garnish with coriander leaves. Serve hot with rice or soup.

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