rasam recipe-How did you make this

 Rasam is a popular South Indian soup made with tamarind, tomatoes, and a variety of spices. It is typically served as a part of a meal or as a starter dish. Rasam is not only delicious but also has numerous health benefits due to the presence of various herbs and spices. Here is a simple recipe for making rasam at home.


Ingredients:


1/2 cup toor dal (split pigeon peas)


1 medium-sized tomato, chopped


2 tablespoons tamarind pulp


1 teaspoon mustard seeds


1 teaspoon cumin seeds


1/2 teaspoon fenugreek seeds


1/4 teaspoon asafoetida


1-2 dried red chilies


1 sprig of curry leaves


1 teaspoon turmeric powder


1 teaspoon red chili powder


1 tablespoon oil


Salt to taste


2-3 cups of water


Coriander leaves for garnishing


Instructions:


Rinse the toor dal in water and pressure cook it with 2 cups of water and a pinch of turmeric powder. Cook it on medium heat for 4-5 whistles or until the dal is cooked and soft.


In a separate bowl, soak the tamarind pulp in 1/2 cup of warm water for 10 minutes. After 10 minutes, squeeze the pulp to extract the tamarind juice and discard the pulp.


Heat one spoon of oil in a pan and add mustard to it for tempering. When the mustard seeds start to splutter, add the cumin seeds, fenugreek seeds, asafoetida, dried red chilies, and curry leaves. Fry them for a few seconds.


Add the chopped tomatoes and fry them until they are soft and mushy.


Add the tamarind juice, turmeric powder, red chili powder, and salt. Mix everything well and cook for 5 minutes on medium heat.


Pour the cooked toor dal into the pan and mix well. Add 1-2 cups of water, depending on how thick or thin you want the rasam to be. Bring the rasam to a boil.


Once the rasam comes to a boil, switch off the heat and garnish with coriander leaves.


Your delicious rasam is ready to serve! It can be served with steamed rice, papad, or even as a soup on its own. Enjoy the tangy and spicy flavors of rasam.


Variations:


You can add grated ginger or garlic to the seasoning for an extra punch of flavor.


Instead of tomatoes, you can use pineapple or mango for a fruity twist on the classic rasam recipe.


You can also add some chopped onions and garlic to the seasoning for a different flavor profile.


You can add some freshly grated coconut to the rasam for a creamy texture and flavor.


To make it even healthier, you can add some chopped spinach or other greens to the rasam.


Tips:


If you don't have a pressure cooker, you can cook the toor dal in a pot on the stove. It will take a little longer to cook, but it will still be delicious.


Adjust the amount of water you add to the rasam depending on how thick or thin you want it to be.


Be careful not to burn the seasoning while frying. Keep the heat on medium and stir continuously.


You can adjust the amount of spices you add to the rasam according to your taste. If you like it spicier, add more red chili powder or dried red chilies. If you prefer it milder, reduce the amount of spices you add.

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