rasam recipe without rasam powder, how to make rasam | rasam recipes |Cooking With Amanda

easy rasam recipe, rasam recipe, rasam recipes

easy rasam recipe – just plain rasam happens to be a family favorite. i just don't make rasam when we have cold but on regular days too, especially in the winters.

rasam can be made in two ways – with rasam powder and without rasam powder. i make this rasam recipe when i do not have rasam powder at home. this rasam recipe is adapted from the popular tomato rasam recipe on the blog. the recipe is made without lentils too.

this rasam is sour, spicy and is warming to the palette. its best to have rasam in chilly winters or when you are suffering from cough and cold. the spices & herbs that go into the rasam like cumin, black pepper, garlic and tamarind help in relieving the cold and also act as a digestives.

rasam can be had plain like a soup as an appetizer. it can also be served with steamed rice along with a side vegetable dish like beans poriyal, beetroot poriyal or even along with vegetable sambar.

so lets begin with step by step easy rasam recipe:

1. soak tamarind in warm water for 20-30 mins.

2. later squeeze the soaked tamarind to a pulp. strain and keep aside. below pic the tamarind pulp is not strained.

3. in a dry grinder or coffee grinder, ground cumin seeds, black pepper and garlic to a semi fine consistency.

4. heat oil and temper with mustard, asafoetida, dry red chilies and curry leaves.

5. add the chopped tomatoes and turmeric powder. saute till the tomatoes soften.

6. then add the semi coarsely ground cumin seeds, black pepper and garlic.

7. stir and add tamarind pulp along with water and salt.

8. let the rasam come to a gentle boil.

9. switch off the flame and add chopped coriander leaves.

10. stir and serve the rasam hot with steamed rice or as an appetizer.

if you are looking for more rasam recipes then do check dal rasam, tamarind rasam, drumstick rasam, tomato rasam and pepper cumin rasam recipe.

easy rasam recipe details below:

easy rasam recipe made without rasam powder

Author: dassana

Recipe type: main

Cuisine: south indian

1 lemon sized tamarind/imli (approx 1 tbsp tightly packed seedless tamarind) + ½ cup water
1 medium tomato, chopped
2 cups water
10-12 curry leaves/kadi patta
two pinch of asafoetida/hing
½ tsp turmeric powder/haldi
1 tsp mustard seeds/rai
2-3 red chilies, broken and deseeded
2 tsp chopped coriander leaves
2 tbsp oil

crushed coarsely
3 tsp cumin seeds
2 tsp whole black pepper
6-7 garlic, roughly chopped

soak the tamarind in ½ cup warm water for 20 to 30 mins.
squeeze the pulp from the soaked tamarind. strain and keep aside.
in a dry grinder or coffee grinder, powder the cumin seeds, whole black pepper and garlic to a semi fine consistency.
heat oil in a pan. crackle the mustard seeds first.
add the curry leaves, red chilies & asafoetida and fry for some seconds till the red chilies deepen their color.
temper on a low flame so that the spices don't burn.
than add the tomatoes and turmeric powder and saute till the tomatoes soften.
then add the semi coarsely powdered cumin, black pepper and garlic.
stir and then add the tamarind pulp. add water and stir well. season with salt.
just let the whole rasam come to a gentle boil.
then switch off the fire and add chopped coriander leaves.
serve rasam hot, plain or with steamed rice.