Best Rasam Recipes

TOMATO RASAM

Steps:

• Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.
• Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.

SUBRU UNCLE'S DELICIOUS SPICY S.INDIAN RASAM CURRY WE LOVE

Steps:

• With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
• Keep aside.
• Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
• Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
• Transfer the tamarind pulp in a clean bowl.
• Keep aside.
• Heat oil in a pot on medium-high flame.
• When its hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to splutter and crackle.
• Once it stops spluttering and crackling, add curry leaves and green chillies.
• Stir-fry for a minute or two.
• Then add the whole red chillies and stir-fry for another minute.
• Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
• Mix well.
• Then add turmeric powder, red chilli powder and corriander powder.
• Mix well and continue to stir-fry for 2-3 minutes.
• Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
• Squeeze them as well as you can to extract the juice/pulp out of them.
• Now add the crushed tomatoes alongwith the juice squeezed out.
• Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
• Add salt and mix well.
• Then add the boiled toor dal water (or 3 cups of plain water if you are using that).
• Stir well and bring to a boil.
• Lower flame, then add about 7 cups more of water.
• You can add upto 3-4 cups more also, if required.
• Mix well and allow it to boil for 15 minutes.
• Then add tamarind pulp and stir well.
• Boil for 10-15 more minutes.
• Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.

GARLIC RASAM

Steps:

• Prepare the rasam base: Using a coffee or spice grinder, pulverize the dal, peppercorns, cumin and coriander, and set aside.
• Heat the ghee in a medium saucepan over medium-low. Add the garlic, and gently fry until soft and cooked through, about 5 minutes.
• In a bowl, whisk the tamarind paste to dissolve with 1 cup warm water, and pour through a strainer into the cooked garlic. Add the reserved spice mixture and 3 more cups water, and bring to a boil over medium. Add turmeric and salt, and simmer until the rasam foams, then turn off the heat. Taste, and adjust seasoning with salt, if needed.
• Prepare the tempering: In a small pan, heat 1 teaspoon ghee over medium, and fry the chiles, mustard seeds and curry leaves (if using). When the mustard seeds pop, in about 30 seconds, scrape the entire seasoning mixture into the hot rasam, and stir well. Enjoy plain, or with rice.

GARLIC RASAM

Steps:

• First, soak the tamarind in 2 cups hot water for 15 minutes.
• Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
• While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
• Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
• Blend to a find paste in a blender or coffee grinder.
• Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
• Meanwhile, sauté the garlic cloves in oil until golden.
• Add garlic and paste to the tamarind liquid and simmer until well blended.
• In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
• When the mustard seeds turn grey and begin to pop add mixture to soup.

TOMATO RASAM SOUP

Steps:

• Puree the quartered tomato with the garlic in a blender of food processor. Set aside.
• Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.
• Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.
• For the tempering oil.
• Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Pour immediately into the soup and stir. Serve hot.

RASAM

Steps:

• Heat oil.
• Add the mustard seeds, as soon as they splutter add the red chillies (whole), curry leaves, asafoetida and garlic and saute for 2 mins.
• Add the turmeric, red gram, tomatoes, peppercorns, green chilli, tamarind pulp and salt.
• Mix and add 2-3 cups of water.
• (if using pressure cooker add 2 cups and if cooking open add 3 cups).
• Bring to a boil and simmer till dal is tender and soft.
• Garnish with cilantro.
• Serve hot.

RASAM AND GHEE RICE

Steps:

• For the rasam: Combine the tomatoes and 2 quarts water in a 3- to 4-quart pot. Bring to a simmer over high heat, then add the Rasam Podi, tamarind paste, serrano, turmeric and salt to taste. Simmer for about 5 minutes. Use tongs to transfer the tomatoes to a fine sieve set over a bowl and use the tongs to squeeze out all of the liquid from the tomatoes. Add the tomato juice to the pot. Bring to a boil again and boil for about 30 seconds.
• In a small cast-iron skillet, combine the ghee, cilantro, curry leaves and mustard seeds and place over medium heat. Cook, stirring, until the mustard seeds start to pop. Turn off the heat and add the lime juice. Add a couple ladles of the broth to the skillet to cool the mixture, and then add all of it to the broth.
• For the ghee rice: Put the rice in a strainer and rinse thoroughly under cold running water. Place in a medium saucepan. Add enough cold water to the pot to cover the rice by about 1/2 inch. Place over medium heat and bring to a boil. Lower the heat, cover the pan and simmer, covered, 10 to 12 minutes. Turn off the heat and let the rice sit, covered, until the water is absorbed and the rice fluffs easily, 5 to 10 minutes.
• Fluff the rice and add the ghee, peanuts, cilantro stems and peppercorns. Mix thoroughly and add salt to taste. Serve with the rasam.
• Toast the coriander seeds, cumin seeds and peppercorns each separately in a dry cast-iron skillet over high heat until they're aromatic and begin to pop, 15 to 45 seconds each depending on the spice and the heat of the skillet. Combine the spices in a medium bowl as they are toasted. In the same hot skillet, combine the chiles, curry leaves and the lentils. Cook, stirring, until toasted, about 2 minutes. Pour into the bowl with the spices. Working in batches, grind the mixture in a spice grinder. Mix together carefully. Store in a dry clean jar for 1 to 2 months.

MULLINGI (WHITE RADISH) RASAM

Steps:

• Heat oil in a skillet over medium heat. Saute shallots, tomato, and garlic until softened, 3 to 4 minutes. Add red chiles, coriander, cumin, mustard seed, turmeric, and black pepper. Cook and stir until a thick paste forms, 8 to 10 minutes. Pour in 2 cups water; add radish and season with salt. Simmer until small bubbles appear, about 7 minutes. Remove from heat; stir in green onions and cilantro.

GINGER AND CURRY LEAF RASAM (ADRAK AUR KARI-PATTA RASAM)

Steps:

• 1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
• 2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
• 3. Season with salt and serve hot, garnished with the fried curry leaves.