Best 4 Rasam Recipes

TOMATO RASAM

Steps:

• Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.
• Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.

GARLIC RASAM

Steps:

• Prepare the rasam base: Using a coffee or spice grinder, pulverize the dal, peppercorns, cumin and coriander, and set aside.
• Heat the ghee in a medium saucepan over medium-low. Add the garlic, and gently fry until soft and cooked through, about 5 minutes.
• In a bowl, whisk the tamarind paste to dissolve with 1 cup warm water, and pour through a strainer into the cooked garlic. Add the reserved spice mixture and 3 more cups water, and bring to a boil over medium. Add turmeric and salt, and simmer until the rasam foams, then turn off the heat. Taste, and adjust seasoning with salt, if needed.
• Prepare the tempering: In a small pan, heat 1 teaspoon ghee over medium, and fry the chiles, mustard seeds and curry leaves (if using). When the mustard seeds pop, in about 30 seconds, scrape the entire seasoning mixture into the hot rasam, and stir well. Enjoy plain, or with rice.

GARLIC RASAM

Steps:

• First, soak the tamarind in 2 cups hot water for 15 minutes.
• Strain the tamarind water into another container squeezing as much liquid out of it as you can (I use a sieve).
• While the tamarind is soaking, heat the oil in a heavy skillet and add the ingredients in the paste.
• Cook 2-3 minutes or until the seeds begin to smell wonderful and toast.
• Blend to a find paste in a blender or coffee grinder.
• Now, add the salt and curry leaves to the tamarind water and heat for 15 minutes or so until the raw smell disappears.
• Meanwhile, sauté the garlic cloves in oil until golden.
• Add garlic and paste to the tamarind liquid and simmer until well blended.
• In the last seconds before serving heat 2 tsp oil on the stove, add mustard seeds and red chilies.
• When the mustard seeds turn grey and begin to pop add mixture to soup.

RASAM

Steps:

• Heat oil.
• Add the mustard seeds, as soon as they splutter add the red chillies (whole), curry leaves, asafoetida and garlic and saute for 2 mins.
• Add the turmeric, red gram, tomatoes, peppercorns, green chilli, tamarind pulp and salt.
• Mix and add 2-3 cups of water.
• (if using pressure cooker add 2 cups and if cooking open add 3 cups).
• Bring to a boil and simmer till dal is tender and soft.
• Garnish with cilantro.
• Serve hot.