Easiest Way to Autumn Yummy Rasam

Christina Spencer

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Easiest Way to Autumn Yummy Rasam Delicious, fresh and tasty.

Rasam. Rasam is a popular South Indian recipe that tastes just divine. If you want to make authentic rasam at home without rasam powder, we have just the recipe for you. The reason why you should make this south Indian rasam recipe is because it is.

It is commonly served with plain rice and a vegetable side dish.

But it can also be served as a soup.

This South Indian rasam recipe needs no rasam powder, no dal & can be made in a jiffy with pantry.

You can have Rasam using 19 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Rasam

You need 1 cup of Split Pigeon pea/Toor dal/Arahar dal.
You need 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.
You need 2 of Green Chillies.
Prepare 5 of Whole Shallots.
Prepare 1 piece of of ginger.
Prepare 5 clove of Garlic.
Prepare 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.
It’s 1/2 tsp of Asafoetida.
Prepare 1 tsp of Turmeric Powder.
It’s 2 tbsp of Butter or Olive Oil.
You need 2 cup of Steamed Rice.
You need 1/2 cup of basil and coriander leaves combined.
You need 1 of Salt and pepper to taste.

Rasam (pronunciation (help · info)), or charu pani (in Odia), chaaru, saaru, saathamudhu, or kabir is a South Indian dish (eaten with other dishes or by itself).

It is a spicy-sweet-sour stock traditionally prepared using kokum, tamarind, or dried green mango juice as a base along with jaggery, chili pepper, black pepper, cumin, tomato, and other spices as seasonings.

Rasam is a South Indian soup made with a base of tamarind juice and added ingredients such as pepper, cumin, chili, lemon, lentils, and tomatoes, resulting in a tangy and sour flavor of the dish.

The name of the dish can be literally translated to juice, referring to tomato or tamarind juices Rasam is a traditional broth that has healing properties ©Azra H/Shutterstock.com The humble rasam is a sour and spicy, centuries-old superfood, for a variety of reasons.

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.

Considered a comfort food of South India, this soup-like, tangy flavoured broth, not only satiates the taste buds, but protects the body from various health issues.

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 is the chicken soup (I make it vegan) of South India and a must in every household.