Rasam Recipe

Rasam Recipe is easy to prepare with out rasam powder. Rasam is a most basic essential dish in south Indian cuisine. It is mostly served with steam rice or as an appetizer. The spices added to this recipe like cumin and pepper are good for cold and cough.

I have shared rasam Recipe in step by step method with a detailed pictures below.

In a kadai heat oil add curry leaves a pinch of hing and whole red chilies temper the red chili and curry leaves on a low flame to  avoid burn.

Add chopped garlic cloves saute for a minute.

Add chopped tomatoes, black pepper powder, cumin powder and salt. Saute till the tomatoes are soften.

Now add tamarind pulp. You can also soak tamarind in warm water for 15-20 minutes and add the tamarind water stir well.

Let the rasam boil for a minute on a medium heat . Switch off the flame and add chopped coriander leaves.

Serve rasam hot with steam rice or plain as an appetizer its good for cold and cough.

INGREDIENTS

  • 1 tablespoon chopped garlic
  • 1 strands curry leaves
  • 1 whole red chili
  • A pinch of hing/ asfeotedia
  • 1 chopped tomato
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper powder
  • 1 1/2 tablespoon tamarind pulp or lemon size tamarind
  • 1 tablespoon chopped coriander leaves
  • Salt as needed
  • 1 tablespoon oil

INSTRUCTIONS

  • In a kadai heat oil add curry leaves a pinch of hing and whole red chilies temper the red chili and curry leaves on a low flame to avoid burn.
  • Add chopped garlic cloves saute for a minute.
  • Add chopped tomatoes, black pepper powder, cumin powder and salt. Saute till the tomatoes are soften.
  • Now add tamarind pulp. You can also soak tamarind in warm water for 15-20 minutes and add the tamarind water stir well.
  • Let the rasam boil for a minute on a medium heat . Switch off the flame and add chopped coriander leaves.
  •  Serve rasam hot with steam rice or plain as an appetizer its good for cold and cough.

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