Simple, easy & quick recipe to make delicious rasam at home. This South Indian rasam recipe needs no rasam powder & no dal.
‘Paruppu saadam’ or ‘pappannam’ in Telugu, doused with two tablespoons of ghee, mildly salted, and flavoured with fresh tomato Rasam, cooked in the traditional ‘eeya chombu’.
Rasam is a centuries-old food consumed for a variety of its health benefits, especially those to do with your stomach. The tamarind content of rasam could prove to be a magic elixir to host of your tummy problems like constipation. Tamarind is packed with rich dietary fibre which adds bulk to your stool and enables smoother bowel regularity.
Rasam is also said to be an excellent recovery food. Patients who have been ill or down with flu, can load up on Rasam for easy inflow on vitamins and nutrients. It is also believed to be a good food to introduce to babies when they are making their transition to solids.
I break down the memory for you, into the ingredients, the recipe and the history.
- 3 chopped tomato
- 1/2 teaspoon cumin seeds
- 1/2 piece ginger
- 1 handful chopped coriander leaves
- 2 cup water
- 1 pinch asafoetida (hing)
- 1 teaspoon peppercorns
- 5 curry leaves
- salt as required
- 1/2 teaspoon ghee
- 1/2 teaspoon mustard seeds
Step 1: Soak the tomatoes and ginger in lukewarm water with a pinch of salt and this will remove the adulterant from the tomatoes. Then, take a grinder and add tomatoes, asafoetida, cumin seeds, peppercorns, ginger, curry leaves, coriander leaves and salt in it. Grind all these ingredients to a paste.
Step 2: Now, take a pan and add 2 cups of water in it. Heat the pan over medium flame. Add the ground paste and bring to a boil. Stir it for 1-2 minutes and then switch off the flame. Remove and keep it aside.
Step 3: For the tempering, heat ghee in a pan over medium flame. Add mustard seeds in the same pan and allow them to fry. Fry the mustard seeds for 20 seconds and pour into the rasam. To make it more delicious add some curry leaves and green chillies. Fry this mix until it starts crackling. Transfer the rasam in serving bowls and pair them with crispy papads and platter of chutneys.