Rasam is a beloved dish in South Indian cuisine, and with this simple recipe, you can enjoy its bold flavors and numerous health benefits in the comfort of your own home. Whether you’re a seasoned cook or a beginner, this homemade rasam recipe is sure to become a staple in your kitchen.
Ingredients:
For the rasam powder:
– 2 tbsp coriander seeds
– 1 tsp cumin seeds
– 1 tsp fennel seeds
– 1/2 tsp fenugreek seeds
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1 tsp ghee or oil
For the rasam:
– 1 cup tamarind extract
– 2 cups water
– 1/4 cup rasam powder (above)
– 1 tsp salt
– 1 tsp jaggery powder (optional)
– 2 tbsp chopped fresh cilantro
– 2-3 dried red chilies
– 1 tsp mustard seeds
– 1 tsp ghee or oil
Instructions:
1. Make the rasam powder: In a small pan, heat 1 tsp of ghee or oil over medium heat. Add the coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds. Roast until fragrant, about 2 minutes. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle. Mix in the turmeric powder, red chili powder, and salt.
2. Prepare the tamarind extract: Soak 1 cup of tamarind paste in 2 cups of water for at least 30 minutes. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. Make the rasam: In a large pot, combine the tamarind extract, water, rasam powder, salt, and jaggery powder (if using). Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes or until the rasam has thickened slightly.
4. Temper the rasam: In a small pan, heat 1 tsp of ghee or oil over medium heat. Add the mustard seeds and let them sizzle for a few seconds. Add the dried red chilies and curry leaves (if using) and fry for another minute. Pour the tempering mixture into the rasam pot and stir well.
5. Serve: Serve the rasam hot, garnished with chopped cilantro and accompanied by steamed rice or as a soup.
Tips and Variations:
– For a clearer rasam, strain the tamarind extract through a fine-mesh sieve before adding it to the pot.
– Adjust the amount of chili powder or dried red chilies to suit your desired level of spiciness.
– Add other ingredients like garlic, ginger, or tomatoes to the rasam for added flavor.
– Experiment with different types of rasam powder or spices to create unique flavor profiles.
