Rasam Recipe Without Rasam Powder

Preparation for Rasam Recipe:

• • • • 1

        Soak the tamarind in 1/2 cup warm water for 20 to 30 mins.

      • 2

        Soak the tamarind in 1/2 cup warm water for 20 to 30 mins..

      • 3

        In a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.

Making Rasam Recipe:

• • • • 1

        Heat oil in a pan. crackle the mustard seeds first.

      • 2

        Add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chilies deepen their color.

      • 3

        Temper on a low flame so that the spices don’t burn.

      • 4

        Than add the tomatoes and saute till the tomatoes soften.

      • 5

        Then add the semi coarsely powdered cumin, black pepper and garlic along with turmeric powder.

      • 6

        Stir and then add the tamarind pulp. add water and stir well. season with salt.

      • 7

        Just let the whole rasam come to a gentle boil uncovered.

      • 8

        Then switch off the fire and add chopped coriander leaves.

      • 9

        Serve rasam hot, plain or with steamed rice.

How to make easy Rasam Recipe:

• • • • 1

        Soak 1 lemon sized tamarind (approx 1 tbsp tightly packed seedless tamarind) in ½ cup warm water for 20-30 mins..

      • 2

        Later squeeze the soaked tamarind to a pulp. strain and keep aside. in the below pic, the tamarind pulp is not strained.

      • 3

        In a dry grinder or coffee grinder, ground 3 tsp cumin seeds, 2 tsp whole black pepper and 6-7 roughly chopped garlic to a semi fine consistency.

      • 4

        Heat 2 tbsp oil and temper with 1 tsp mustard, two pinch of asafoetida, 2-3 dry red chilies and 10-12 curry leaves.

      • 5

        Add 1 medium sized chopped tomato. saute till the tomatoes soften.

      • 6

        Then add the semi coarsely ground cumin seeds, black pepper and garlic and ½ tsp turmeric powder.

      • 7

        Stir and add the strained tamarind pulp along with water and salt.

      • 8

        Let the rasam come to a gentle boil.

      • 9

        Switch off the flame and add 2 tsp chopped coriander leaves.

      • 10

        Stir and serve the rasam hot with steamed rice or as an appetizer.