- 5 hrs ago Happy Parents Day 2021: Wishes, Images, Quotes, Status To Share With Your Parents
- 19 hrs ago Tokyo Olympics 2020: Know About India's Saikhom Mirabai Chanu Who Won Silver Medal In Weightlifting
- 19 hrs ago Kriti Sanon Looks Fresh And Radiant In Her Vibrant Orange Dress; Take A Look At Her Orange Eye Shadow Too!
- 1 day ago Amazon Prime Day Sale 2021 Starts 26 July: Top 19 Categories With Lightning Deals And Offers!
- Finance Gratuity Act 1972: Here’s All You Need To Know About Nomination Rules
- Movies Yashika Anand Meets With An Accident; Critically Injured
- Sports Tokyo Olympics: Barty stunned by Sorribes Tormo in first round
- News India reports 39,742 new COVID cases in 24 hours; active cases decline to 4,08,212
- Technology Vodafone-Idea Likely To Follow Airtel; Increase Tariffs Of Postpaid Plans
- Education JEE Main 2021 Session 3: Students Affected By Rains In Maharashtra To Get Another Chance
- Automobiles Piaggio Ape HT Three-Wheelers Launched In India At Rs 2.24 Lakh: Cargo & Passenger CNG Available
- Travel 10 Best Places To Visit In Andaman and Nicobar Islands In August
Out of all the South Indian dishes, Rasam is surely one of the must-haves. Prepared using ground spices, lentils, tamarind pulp and chopped tomatoes, rasam is quite healthy and delicious. People often have rasam as a part of their maincourse. However, some people prefer to have it as a apetizer and soup. In fact, you will be amazed to know that rasam can cure cold and cough as well.
There are many ways of preparing rasam and all of them taste heavenly. Most of them taste sour and that is because of the presence of tamarind pulp into it.
Today we are here with the recipe of rasam which is quite basic yet delicious to have. You can prepare this recipe in just 10 minutes. To know how to prepare this basic rasam, read on.
Recipe By: Boldsky
Recipe Type: Meal
For Preparing Rasam:
- 1 lemon sized tamarind
- ½ cup of hot water for soaking the tamarind
- ½ cup of chopped tomatoes
- 2 cups of water
- 10-12 curry leaves
- 2 pinches of asafoetida
- ½ teaspoon of turmeric powder
- 1 teaspoon of mustard seeds
- 2-3 broken dry red chilies
- 2 tablespoons of chopped coriander leaves
- 2 tablespoons oil (gingelly or any other neutral oil)
- salt as required
For Ground Spices:
- 3 teaspoons of cumin seeds
- 2 teaspoons of black peppercorns
- 5 cloves of roughly chopped garlic
- First of all, soak, the tamarind for 20-30 minutes in hot water.
- After 20-30 minutes, squeeze the pulp of the tamarind. Strain and keep the pulp aside.
- In a grinder, grind the spices and keep them aside.
- In a pan heat some oil. Add the mustard seeds and let them crackle for some time.
- Add curry leaves and broken red chilies into the hot oil.
- Next, add asafoetida and fry for 1 minute. Make sure to keep the flame low-medium.
- Add the chopped tomatoes and saute for 2-3 minutes on medium flame.
- Add the ground spices along with turmeric powder.
- Saute for 10-20 seconds.
- Stir and add tamarind pulp.
- Next, add water and stir well.
- Mix salt and stir.
- Let the rasam simmer for 5-7 minutes on low flame.
- Turn off the flame and then add chopped coriander leaves.
- Serve hot with steamed rice.
- You can add lentils as well. But make sure those are in less quantity as rasam needs to have a thin consistency.
- You can add more chopped tomatoes to enhance the taste.
- In case, you wish, you can add a few drops of lemon juice once you turn off the flame.
- People - 4
- Calories - 124kcal
- Fat - 10g
- Protein - 2g
- Carbohydrates - 8g
- Fiber - 2g