Recipe: Appetizing Rasam & Koshari (Rasam-shari) ?

Recipe: Appetizing Rasam & Koshari (Rasam-shari) ? Delicious, fresh and tasty.

Rasam & Koshari (Rasam-shari) ?. 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 cook Rasam & Koshari (Rasam-shari) ? using 21 ingredients and 3 steps. Here is how you cook that.

Ingredients of Rasam & Koshari (Rasam-shari) ?

1. It’s 1 tsp of garlic paste or 2 gloves garlic crushed.

2. You need 1 inch of size piece of ginger, grated or finely chopped.

3. Prepare 1 tbsp of sunflower oil.

4. You need 50 g of red lentils (masoor dal), rinsed.

5. It’s 50 g of yellow split peas, soaked in hot water for 20 mins.

6. You need 1/4 of cauliflower, florets separated into small pieces.

7. It’s 1 of small sweet potato, chopped.

8. You need of masala spice mix (see below).

9. It’s 1 tsp of baharat spice.

10. Prepare 500 ml of water (add more if required).

11. You need 4 of tomatoes, peeled and chopped.

12. Prepare 2 of green chilli, sliced.

13. Prepare 1 pinch of salt.

14. You need of large handful of coriander leaves, chopped.

15. It’s squeeze of lemon (optional).

16. It’s of Masala Spice Mix.

17. Prepare 1 tsp of coriander seeds.

18. You need 1 tsp of cumin seeds.

19. Prepare 1/2 tsp of fennel seeds.

20. Prepare 1/2 teaspoon of ground turmeric.

21. You need 1/4 teaspoon of chilli powder.

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 & Koshari (Rasam-shari) ? instructions

1. Heat a frying pan (without oil) and add the coriander, cumin and fennel seeds for about 10 - 20 seconds. Be careful not to burn the spices as they cook quickly. When the spicy aromas start to leave the pan, take them off the heat and put them onto a cool plate to cool. Grind the cooled spices in a spice grinder or pestle and mortar then add the ground chilli and turmeric..

2. Heat the oil in a frying pan and stir in the garlic and ginger until fragrant. Add the lentils, sweet potato, cauliflower, spices, water and simmer for 20 minutes. If you added split peas this may take longer for the peas to soften. Add more water if necessary..

3. Sprinkle with freshly chopped coriander leaves and serve as an accompaniment or with breads for dipping..

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.