In Tamil, rasam means “juice”. It can refer to any juice, but rasam commonly refers to soup prepared with tamarind or tomato juice with added spices and garnish.It is eaten with rice or separately as a spicy soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency. Rasam is mainly consumed when a person is sick as a health beneficial dish for good digestion of food since it prevents constipation problems and keeps you fit with a free and healthy motion.Let’s see how to make rasam in a quick and easy way.
Tamarind – little
Tomato – 1 no
Water – some
Garlic flakes – 3 to 4 nos
Pepper – 1 spoon
Cumin (Jeeragam) – 1 spoon
Turmeric Power – 1 spoon
Oil – 1 Table spoon
Mustard – 1 spoon
Curry Leaves – few
Coriander Leaves – few
Salt – 1 teaspoon or as per taste
Step 1 – Soak Tamarind in a cup of water for 15 minutes and extract juice from it and keep aside.
Step 2 – Grind tomatoes, Garlic Flakes, pepper, Cumin (jeeragam) with little water in a mixer.
Step 4 – Pour the grinded mixture into the Extracted Tamarind Juice and add turmeric powder, Asafoetida & salt into it.
Step 5 – Place the mixure in a gas stove and Ignite it and allow to boil. When it boils with one or two bubbles switch off the gas stove. if you allow it to boil overly the rasam will give a sour taste so to avoid it switch off the flame when the boil bubbles arrives.
Step 6 – Then, Garnish with few Coriander Leaves.
Step 7 – Place a small kadai on the flame and temper oil and put mustard seeds and few curry leaves,allow to crack and then pour into the boiled mixture . Now Rasam is ready to serve.
Watch the video below to know the step by step preparation….
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