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Quick and Easy Rasam Recipe

This document provides a simple recipe for making rasam, a popular South Indian dish, in under 30 minutes. It includes a list of ingredients, preparation steps, and notes for enhancing flavor. The recipe serves four and emphasizes the importance of not overcooking the rasam to maintain its taste.

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raghavendradattu.kondepudi
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19 views2 pages

Quick and Easy Rasam Recipe

This document provides a simple recipe for making rasam, a popular South Indian dish, in under 30 minutes. It includes a list of ingredients, preparation steps, and notes for enhancing flavor. The recipe serves four and emphasizes the importance of not overcooking the rasam to maintain its taste.

Uploaded by

raghavendradattu.kondepudi
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Easy rasam recipe

5 from 23 votes
Easy rasam recipe, south Indian staple everyday dish made commonly under 20-30
mins. Learn how to make basic rasam with stepwise photos.

Prep Time Cook Time Soaking time


5 mins 15 mins 30 mins

Course: Main Course Cuisine: Indian Servings: 4 Author: Raks Anand

Ingredients
1 teaspoon Tamarind Small gooseberry size
1 Tomato
1.5 teaspoon Rasam powder
¼ teaspoon Sugar
⅛ teaspoon Turmeric powder
Salt
2 tablespoon Coriander leaves chopped
5 Curry leaves

To Temper
1 tblsp Ghee/ Oil
½ teaspoon Mustard
2 Red chilli
1 teaspoon Cumin seeds jeera
1 sprig Curry leaves

Instructions
1. Soak tamarind in hot water for 30 mins and extract its juice and keep aside. Make the total
water 3 cups. Chop tomatoes roughly.

2. Heat kadai and cook tomatoes in few drops of oil with a pinch of salt until soft. Add the
tamarind extract, turmeric, torn curry leaves and half the coriander leaves.

3. Bring to boil and add the rasam powder, salt and sugar.(refer note-1 for a tip)

4. Mix well and just bring to boil.

5. Switch off the flame and transfer to the serving bowl. Garnish with coriander leaves. Close
immediately (otherwise the aroma will escape ;)).

6. Temper with the items given under ‘To temper’ table in order and add it to the rasam.

Notes
You can two crushed garlic with skin before switching off the flame. This does a magic and
gives a great flavour. Do not add more than two but.
Rasam need not boil for long time as it will not be tasty. Just bring to boil, makes it frothy.
You can reduce water and add cooked toor dal water or 2-3 tablespoon of toor dal. That too
gives rasam a different flavour.
Sugar in rasam enhances flavour and gives a clear rasam.

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