No South Indian traditional meal or thali is complete without ‘Rasam‘. Yes, you read that right! Literally translated, ‘rasam’ means extracted juice or liquid.
There are numerous versions on the internet of the basic rasam recipe. Every home down South have added their own unique touch to the rasam preparation. My recipe is simple, authentic south Indian, and is prepared from scratch including rasam masala, and rasam.
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Rasam
Prep time - 20mins
Cooking time - 20mins
(Serves - 4)
Ingredients:
For Rasam Powder:
Ghee - 1tbsp
Kashmiri Red chillies – 8-9nos
Methi Seeds (Fenugreek) – 1 tsp
Chana dal (split gram) – 1 tbsp
Jeera (Cumin seeds) – 1 tbsp
Kalimirch (Black pepper) – 1 tbsp
Dhaniya (Coriander seeds) – 3 tbsp
Kari Patta (Curry leaves) - few sprigs
For Rasam:
Tamarind (seedless) - 100gms
Plain Water or Toor dal water - 8cups
Haldi (Turmeric) – 1 tsp
Tomato Puree (fresh) - 1cup
Gur (Jaggery) - 1tbsp
Salt - to taste
For Tempering:
Ghee – 2 tsp
Heeng (Asafoetida) – 1tsp
Sarson beej (Mustard) – 1tsp
Curry leaves - few sprigs
Dhania Patta (Coriander leaves) – a handful
Check out the detailed step-by-step written recipe, click here: [ Ссылка ]
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Check out other interesting #SouthIndian recipes on my channel below:
📌 Paneer Chettinad Gravy: [ Ссылка ]
📌 Instant Rava Uttapam Recipe: [ Ссылка ]
📌 5 Chutney Recipes for Idli, Dosa & Vada: [ Ссылка ]
📌 Uttapam & Red Chutney: [ Ссылка ]
📌 Sambhar for Dosa, Idli, Vada, Upma: [ Ссылка ]
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History of Rasam:
Rasam comes from a Sanskrit word called “Rassa” which means extract. Rasam is an extract of spices and tamarind water. In the South Indian states, rasam is prepared differently by different communities.
My recipe here is a Tamilian brahmin style of rasam that is made without garlic or onions. Another distinguishing characteristic of the Tamilian style of Rasam is the use of dal water. Toor da is boiled and once the dal settles to the bottom the water from the dal on top is used to flavour rasam. Other ways of making rasam use water instead and also flavour rasam with garlic.
The tadka or tempering in a rasam is always done in ghee esp with Iyers and it gives a great tasting rasam. In olden times the rasam would have at least 1cm of ghee floating on top of it but long gone are those days as more and more people are conscious of calories.
Rasam Powder recipe is simple and should be made fresh every time you cook. Rasam is best served with appalam or papad. Also Rasam Rice is very popular as a meal.
It is also believed that rasam is much older than sambhar.
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Time Stamps:
00:00 Introduction
00:50 What is Rasam?
01:11 Rasam Powder
02:10 Meaning of Word Rasam
02:41 Rasam Powder (Contd)
03:36 Rasam Preparation
06:37 Tadka Recipe
07:53 Plating Rasam Recipe
