Rasam Recipes
TOMATO RASAM
Rasam is the chicken soup (I make it vegan) of South India and a must in every household. A dash of spices is a quick pick me up anytime of the day and can be eaten with any curry or even an omelet.
Provided by Tarama
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 3
Number Of Ingredients 13
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.
Nutrition Facts : Calories 62.3 calories, Carbohydrate 7.2 g, Fat 3.6 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 13.6 mg, Sugar 1.7 g
GARLIC RASAM
While working on her new cookbook, "Usha's Rasam Digest," the author Usha Prabakaran gathered over 1,000 recipes for rasam, a thin, tangy broth from southern India with many names and infinite variations. This one comes together in minutes, from a base of gently sautéed garlic and a peppery spice mixture that is ground to make rasam powder. Ms. Prabakara suggests the soup for anyone feeling unwell. Don't let the garlic color, or it'll add a note of bitterness to the rasam.
Provided by Tejal Rao
Categories easy, lunch, weeknight, soups and stews, appetizer
Time 15m
Yield 2 servings (about 4 cups)
Number Of Ingredients 14
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.
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- Soak the tomatoes and ginger in lukewarm water with half a tsp of salt and this will remove the adulterant from the tomatoes. Then, take a grinder and add tomatoes, asafoetida, cumin seeds, peppercorns, ginger, curry leaves, coriander leaves and salt to it. Grind all these ingredients into a paste.
- Now, take a pan and add 2 cups of water to it. Heat the pan over a medium flame. Add the ground paste and bring to a boil. Stir it for 1-2 minutes and then switch off the flame. Remove and keep it aside.
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