Easiest Way to Prepare Yummy Rasam

Rasam. Rasam recipe - Simple, easy & quick recipe to make delicious rasam at home. Also known as saaru in kannada and chaaru in telugu, rasam is a most basic and essential dish in an south Indian meal. This rasam is sour, spicy and is warming to the palette.

Rasam Recipe, Imli Khatti , How To Make Rasam Recipe. Rasam is a spicy and tasty thin soup , light soup prepared in south Indian style and usually served with steamed rice. Yes, it's clearly evident that Rasam and the different types of. You can have Rasam using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Rasam

1. Prepare 1 cup of Split Pigeon pea/Toor dal/Arahar dal.
2. Prepare 1 liter of Chicken stock or vegetable stock.
3. It's 2 tbsp of Tamarind paste or a lemon size ball of tamarind.
4. You need 3 of Ripe Tomatoes.
5. Prepare 2 of Green Chillies.
6. You need 5 of Whole Shallots.
7. Prepare 1 piece of of ginger.
8. Prepare 5 clove of Garlic.
9. Prepare 1 cup of Boiled and Shredded Chicken Breast (Vegetarians substitute vegetables of your choice).
10. It's 1 of Spanish red Onion Diced.
11. It's 1 tbsp of Coriander seeds.
12. You need 1 tsp of Fenugreek seeds.
13. It's 1 tbsp of Cumin seeds.
14. You need 1/2 tsp of Asafoetida.
15. You need 1 tsp of Turmeric Powder.
16. You need 2 tbsp of Butter or Olive Oil.
17. You need 2 cup of Steamed Rice.
18. It's 1/2 cup of basil and coriander leaves combined.
19. It's 1 of Salt and pepper to taste.

Rasam is a South Indian dish which is tangy and spicy and can be either served as soup or paired with rice for main course. There are many varieties made in different regions. Easy Rasam Recipe: Step by Step Rasam Recipe, Tips to make Rasam at home, Rasam Ingredients, Rasam Recipe video & more at Times Food. Rasam is a south Indian curry/ soup made with tamarind, tomatoes, pepper, cumin, garlic, lentils etc.

Rasam instructions

1. Wash the lentils well and soak it in water for 2-3 hrs..
2. In a pressure cooker, add the soaked lentils, 2 cups of water, shallots, tomatoes, garlic, ginger, green chillies, asafoetida, tumeric and salt. Pressure cook until 3 whistles. Cool and transfer the contents to a blender and pureé the contents..
3. Dry roast the spices except asafoetida in a pan. Cool and powder it in a coffee or spice grinder..
4. Dissolve the tamrind paste in half cup of warm water. Keep it aside.
5. In a pot, add butter or olive oil. Heat it and add the chopped onions, sauté it well till it becomes brown and caramelised. Add the chicken breasts (or vegetables) and saute for another 2 mins. Add the lentil puree and chicken stock and bring it to boil for 30 minutes.
6. Add the tamarind water and simmer for another 10 minutes..
7. Add 2 tablespoon full of the roasted spice powder and simmer it for another 10 minutes. Add Salt and pepper to taste.
8. Add the steamed rice to the broth and switch off the heat. Stir well..
9. In a pan, add a tablespoon full of clarified butter. Heat it to smoking point and add a teaspoon of cumin seeds. Let them crackle. Add this to the broth.
10. Add coriander and basil leaves..
11. Ladle hot soup into bowls. Serve hot.

Rasam can be served as a soup or as a gravy for rice along with papad. Mulligatawny soup also grew out of rasam. Rasam is back in my life again, and I won't be skipping it anytime soon. For me, as for many home cooks and restaurant chefs who grew up in South India. Dal rasam recipe - a spicy, hot rasam recipe made with cooked, mashed dal and flavored with tomato, tamarind, rasam powder and few other spices.

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