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 a South Indian meal. It is commonly served with plain rice and a vegetable side dish.
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. An authentic South Indian recipe, Rasam is a flavourful dish ideally served before main course. You can have Rasam using 19 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Rasam
- You need 1 cup of Split Pigeon pea/Toor dal/Arahar dal.
- Prepare 1 liter of Chicken stock or vegetable stock.
- It’s 2 tbsp of Tamarind paste or a lemon size ball of tamarind.
- You need 3 of Ripe Tomatoes.
- Prepare 2 of Green Chillies.
- Prepare 5 of Whole Shallots.
- You need 1 piece of of ginger.
- Prepare 5 clove of Garlic.
- It’s 1 cup of Boiled and Shredded Chicken Breast (Vegetarians substitute vegetables of your choice).
- It’s 1 of Spanish red Onion Diced.
- Prepare 1 tbsp of Coriander seeds.
- Prepare 1 tsp of Fenugreek seeds.
- It’s 1 tbsp of Cumin seeds.
- Prepare 1/2 tsp of Asafoetida.
- It’s 1 tsp of Turmeric Powder.
- You need 2 tbsp of Butter or Olive Oil.
- It’s 2 cup of Steamed Rice.
- It’s 1/2 cup of basil and coriander leaves combined.
- Prepare 1 of Salt and pepper to taste.
Made with tomato, curry leaves and asafoetida powder, it is an ideal appetizer recipe. Rasam tastes the best when served with crispy papads. Rasam is a typical clear South Indian soup which uses tamarind as a base. The flavours of the soup are from the various spices such as cumin, chilli powder and turmeric.
Rasam step by step
- Wash the lentils well and soak it in water for 2-3 hrs..
- 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..
- Dry roast the spices except asafoetida in a pan. Cool and powder it in a coffee or spice grinder..
- Dissolve the tamrind paste in half cup of warm water. Keep it aside.
- 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.
- Add the tamarind water and simmer for another 10 minutes..
- Add 2 tablespoon full of the roasted spice powder and simmer it for another 10 minutes. Add Salt and pepper to taste.
- Add the steamed rice to the broth and switch off the heat. Stir well..
- 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.
- Add coriander and basil leaves..
- Ladle hot soup into bowls. Serve hot.
As a vegetarian and vegan soup, rasam is extremely appetizing and flavourful. Rasam is a traditional dish from the south India and is more like a soup. Rasam is prepared from the pulp of tamarind, tomatoes, pepper and other spices. To this even lentil stock is also added to give a nice flavor and make it nutritious. Rasam is actually a by product that evoked from the Sambar and a very popular and common dish that is prepared on a daily basis in every kitchen in south.