EASY RASAM RECIPE | RASAM RECIPE

After all the celebrations and goodies that we ate, something simple and comforting is what we want. I am always a rasam fan. Love simple rasam over the usual sambar. So here’s the simple version of rasam using the rasam powder I posted. You can replace my rasam powder with store bought rasam powder too. This can be made with few variations too, which I always do. Hot rasam, hot rice plus ghee – heavenly combination. Yes, my mom used to mix ghee with rasam rice and give which gives a great flavour. Now a days Aj also liking rasam. So whenever I feel lazy to cook, I just make rasam, a thogayal and potato curry. Simple yet satisfying meal! This rasam is so easy that even bachelors can also try.

Easy Rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

Tamarind - Small gooseberry size

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Tomato - 1

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Rasam powder - 1 & 1/2 tsp

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Sugar - 1/4 tsp

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Turmeric powder - 1/8 tsp

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Salt - As needed

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Coriander leaves, chopped - 1 tblsp

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Curry leaves - 5

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To Temper

Ghee/ Oil - 1 tblsp

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Mustard - 1 tsp

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Red chilli - 2

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Jeera - 1 tsp

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Curry leaves - 1 sprig

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Method

1. Soak tamarind in hot water for 30 mins and extract its juice and keep aside. Make the total water 3 cups. Chop tomatoes roughly. Heat kadai and fry tomatoes in few drops of oil with a pich of salt until soft. Add the tamarind extract, turmeric, torn curry leaves and half the coriander leaves.

2. Bring to boil and add the rasam powder, salt and sugar.(refer note-1 for a tip) Mix well and just bring to boil.Switch off the flame and transfer to the serving bowl. Garnish with coriander leaves.Close immediately (otherwise the aroma will escape ;)).

3. Temper with the items given under ‘To temper’ table in order and add it to the rasam.

Notes

• You can two crushed garlic with skin before switching off the flame. This does a magic and gives a great flavour. Do not add more than two but.
• Rasam need not boil for long time as it will not be tasty. Just bring to boil, makes it frothy.
• You can reduce water and add cooked toor dal water or 2-3 tblsp of toor dal. That too gives rasam a different flavour.
• Sugar in rasam enhances flavour and gives a clear rasam. 

Enjoy hot with steaming hot rice and a tsp of ghee mixed with it. Goes well with potato curry.

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