Tuesday, June 3, 2014

Rasam | Charu | Saaru | How to Make Rasam


Rasam is a well known South Indian dish & without it the meal is never complete. This is a comforting simple dish which is healthy, appetizing & helps with good digestion.
Rasam has many variations, based on the region & state. I'm sharing my mom's rasam recipe, which is little sweeter & tangier. Curry leaves & Coriander leaves or any one these leaves will add a lovely flavor to the dish. 
Rasam powder is the main ingredient in this dish. This powder is packed with flavors from different herbs & which are released in to rasam when it is added. Adding rasam powder at initial stage will make this much flavorful. 
Other rasam dishes
Pappu Charu | Toor Dal Rasam
Ulava Charu | Horse Gram Rasam | Hurali Saaru | Kollu Rasam



Prep Time-5mins | Cook Time-30mins | Serves-3people
Ingredients
2Tomatoes finely chopped
3Cups water 
2Tsp rasam powder
2Tsp tamarind pulp / Small ball of tamarind {adjust as needed}
1/4Tsp turmeric
2Tsp jaggery powder / 1Tsp sugar {adjust as needed}
Few curry leaves 
Salt to taste
Seasoning 
1Tsp mustard 
1Tsp jeera
Few methi seeds
1Tbs butter/oil
1/2Tsp hing {Asafetida} 
2Garlic cloves chopped
Directions 
- Take a vessel with water & to that add tamarind pulp & dissolve it completely. 
- If using the tamarind as itself, wash with little water & them soak it in 1cup of water for 30mins or till it gets soft. Squeeze water out of tamarind & use it part of 3cups water. Adjust the flavor as needed.  
- To that add turmeric, curry leaves & chopped tomatoes. 
- Add salt, rasam powder & bring to boil. Cook till tomatoes are soft & perfect. 
- Now add sugar & adjust salt if needed. {Don't switch off heat}
- Heat pan with butter. 
- Add mustard, jeera & methi seeds to pan. 
- Once the mustard starts jumping add hing & garlic. 
- Switch off heat mix it to boiling rasam. 
- Switch off heat to rasam.
- Serve with rice & dollop of ghee. 
Note
- You can add both curry & cilantro leaves to the boiling rasam. 
- Don't over boil the rasam. 
- Once the tomatoes are done, it means rasam is ready.
- You can add tomato puree instead of sliced tomatoes.


Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41


12 comments:

  1. I love rasam and this basic version looks so good

    ReplyDelete
  2. Delicious and yummmy rasam !!

    ReplyDelete
  3. a beautiful bowl of soup style rasam..this is any season pleaser

    ReplyDelete
  4. Very healthy and tasty looking rasam. Lovely pics as well.
    Deepa

    ReplyDelete
  5. wow tangy and sweet rasam.......................

    ReplyDelete
  6. I can survive for many days with this comforting food, i love rasam very much.

    ReplyDelete
  7. That's an interesting version of Rasam..I am mostly struck with one type all the time..good one..

    ReplyDelete
  8. Rasam is such a must in my house. The pictures are so tempting!

    ReplyDelete
  9. That sounds yummy and we cannot survive without rasam here at my home. :)

    ReplyDelete
  10. What a yummy looking rasam. Pics are looking great.

    ReplyDelete