Easy Rasam Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side dish
Cuisine: Indian
Serves: 4 People
Ingredients
To Grind
  • Small onions- 3
  • Garlic- 2 cloves
  • Ginger- 1 inch slice
  • Green chilies- 1 or 2
  • Whole black peppercorns- ½ tsp
  • Cumin seeds- ½ tsp
  • Tomato, chopped- 1
  • Cilantro, chopped- 1 handful
  • Water- ¼ cup
Other Ingredients
  • Fresh Tamarind- 2 inch slice soaked in 4 tbsp lukewarm water
  • Oil- 1½ tbsp
  • Mustard seeds- 1 tsp
  • Whole dry red chili- 1
  • Curry leaves- 1 sprig
  • Salt- to taste
Instructions
  1. Soak 2 inch slice fresh tamarind in 4 tbsp lukewarm water for 5 minutes till it gets soft. Squeeze the tamarind in water to release the juice, strain the juice and discard the skin.
  2. In a blender, combine all the ingredients mentioned 'to grind' to a coarsely smooth paste. Do not make into a very fine paste. Keep aside.
  3. Place a saucepan over medium heat, add oil and let oil turn hot.
  4. Add mustard seeds, let it splutter.
  5. Add red dry chili and curry leaves. Saute for a few seconds.
  6. Add the ground paste and combine well.
  7. Rinse the blender jar with ¾ cup water as the paste will be stuck on the sides of the jar and pour the water into the saucepan.
  8. Add the tamarind juice and salt to taste. Combine well and cook for a few minutes till the raw smell goes away.
  9. Let the rasam come to a boil.
  10. Taste and add more salt if needed. If you need it to be more spicy, add more ground pepper.
  11. Remove the pan from the heat and keep covered for sometime.
  12. Serve rasam along with rice, fish curry or veg curries.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/easy-rasam-recipe/