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In South India, rasam and rice is a famous dish which is served in every household. This delicious and health spicy soup is prepared using tamarind juice and other spices like cumin seeds, mustard seeds and peppercorn.
In addition, tomato is also used in this recipe to create a tangy taste. There are different types of rasam and it can be made using various other ingredients too, but tomato and tamarind is a must to add.
In South India, this tamarind rasam is paied with steamed rice, fried masala papad and little vegetable sabzi on the side.
The reason why this dish is famous in South India is because it has a lot of health benefits like - relieving constipation, keeps cancer at bay and also aids weight loss.
This dish also plays a primary role in promoting good digestion which is why it is a staple food for the elderly.
Here is how you prepare this yummy South Indian rasam recipe, take a look:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
All You Need
- Tamarind - 1 lemon sized ball (soak the tamarind in ½ cup warm water for 30 minutes)
- Cumin Seeds - 3tsp
- Black Pepper - 2tsp
- Garlic - 7 (chopped)
- Mustard Seeds - 1tsp
- Hing (asafoetida) - 1 pinch
- Turmeric Powder - ½ tsp
- Red Chillies - 3 nos
- Curry Leaves - handful
- Tomato - 1 (chopped)
- Coriander Leaves - 1 sprig (chopped)
- Water - 3 cups
- Salt to taste
- In a mixer, grind the cumin seeds, black pepper, chopped garlic.
- Grind the ingredients to a semi-fine consistency.
- Add oil to a round copper vessel. Now add mustard seeds, hing , red chilies and curry leaves.
- Fry these ingredients well for about 3 minutes.
- Now add the chopped tomato to the vessel and allow it to cook till it begins to soften.
- Add the ground mixture to the copper vessel and mix well.
- Add the strained tamarind pulp juice to the vessel with water and salt.
- Allow the rasam to boil over a low flame for 10 -12 minutes.
- When the rasam comes to a boil, switch the flame off.
- Garnish with the chopped coriander leaves.
- Serve hot.
Rasam is beneficial for health in a lot of ways. It is good in relieving constipation, also good for pregnant women as it has the essential vitamins, minerals, antioxidants, and proteins which are good for the growing foetus.
This recipe tastes more good without the use of artificial rasam powder (that is available in stores).