Recipe: Appetizing Rasam

Rasam. An authentic South Indian recipe, Rasam is a flavourful dish ideally served before main course. Made with tomato, curry leaves and asafoetida powder, it is an ideal appetizer recipe. Rasam tastes the best when served with crispy papads.

Rasam Rasam means 'juice' in tamil and telugu. It can mean any juice, but in south Indian cuisine Rasam is a thin soup made with tamarind, tomatoes and other spices like mustard, cumin and pepper. Also known as saaru in kannada and chaaru in telugu, rasam is a. You can have Rasam using 19 ingredients and 11 steps. Here is how you cook it.

Ingredients of Rasam

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

Rasam in Tamil Saaru in Kannada or chaaru in Telugu means "essence" and, by extension, "juice" or "soup". Rasam is prepared mainly with kokum, kadampuli/kachampuli (malabar tamrind) or tamarind stock depending on the region, along with tomato stock, lentils are optional but are used in several rasams recipes, jaggery, garlic, cumin. Tomato Rasam is a tangy and tasty South Indian dish made with tomatoes, spices and herbs. This popular soupy dish is made in various ways in Regional Indian Cuisine and is known as tomato charu in Andhra Pradesh, tomato saaru in Karnataka and thakkali rasam in Tamil Nadu. ~ a rasam recipe without rasam powder and without lentils.

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, more popularly known as charu, is an integral part of a traditional daily meal in telugu speaking homes. Rasam with rice is a comfort food that I grew up on and continues to be so even today. I am a rasam lover and prepare rasam fresh each day. Rasam Recipe, Learn how to make Rasam (absolutely delicious recipe of Rasam ingredients and cooking method) About Rasam Recipe: A south Indian dish which is usually watery and doesnt have a thick consistency like sambhar. Made with toor dal, lots of pepper and tomatoes, rasam can be eaten eaten as soup or with steamed rice.

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