Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, rasam. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Rasam is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Rasam is something that I’ve loved my entire life.
Rasam recipe - Simple, easy & quick recipe to make delicious rasam at home. Also known as saaru in Kannada and chaaru in Telugu, rasam is a most basic and essential dish in a South Indian meal. Rasam normally forms the second course in a traditional south Indian menu. There are various way of preparing it.
To get started with this recipe, we have to prepare a few ingredients. You can cook rasam using 19 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Rasam:
- Make ready 1 cup Split Pigeon pea/Toor dal/Arahar dal
- Get 1 liter Chicken stock or vegetable stock
- Take 2 tbsp Tamarind paste or a lemon size ball of tamarind
- Get 3 Ripe Tomatoes
- Prepare 2 Green Chillies
- Make ready 5 Whole Shallots
- Take 1 piece of ginger
- Get 5 clove Garlic
- Prepare 1 cup Boiled and Shredded Chicken Breast (Vegetarians substitute vegetables of your choice)
- Make ready 1 Spanish red Onion Diced
- Get 1 tbsp Coriander seeds
- Make ready 1 tsp Fenugreek seeds
- Take 1 tbsp Cumin seeds
- Prepare 1/2 tsp Asafoetida
- Take 1 tsp Turmeric Powder
- Prepare 2 tbsp Butter or Olive Oil
- Prepare 2 cup Steamed Rice
- Make ready 1/2 cup basil and coriander leaves combined
- Take 1 Salt and pepper to taste
Jeera rasam recipe is a south Indian rasam recipe that you can serve with rice or as soup. You can replace my rasam powder with store bought rasam powder too. This can be made with few variations too, which I always do. Hot rasam, hot rice plus ghee - heavenly combination.
Instructions to make Rasam:
- Wash the lentils well and soak it in water for 2-3 hrs.
- In a pressure cooker, add the soaked lentils, 2 cups of water, shallots, tomatoes, garlic, ginger, green chillies, asafoetida, tumeric and salt. Pressure cook until 3 whistles. Cool and transfer the contents to a blender and pureé the contents.
- Dry roast the spices except asafoetida in a pan. Cool and powder it in a coffee or spice grinder.
- Dissolve the tamrind paste in half cup of warm water. Keep it aside
- In a pot, add butter or olive oil. Heat it and add the chopped onions, sauté it well till it becomes brown and caramelised. Add the chicken breasts (or vegetables) and saute for another 2 mins. Add the lentil puree and chicken stock and bring it to boil for 30 minutes
- Add the tamarind water and simmer for another 10 minutes.
- Add 2 tablespoon full of the roasted spice powder and simmer it for another 10 minutes. Add Salt and pepper to taste
- Add the steamed rice to the broth and switch off the heat. Stir well.
- In a pan, add a tablespoon full of clarified butter. Heat it to smoking point and add a teaspoon of cumin seeds. Let them crackle. Add this to the broth
- Add coriander and basil leaves.
- Ladle hot soup into bowls. Serve hot
This can be made with few variations too, which I always do. Hot rasam, hot rice plus ghee - heavenly combination. Rasam recipe with step by step photos - just plain rasam happens to be a family favorite. Rasam can be made in two ways - with rasam powder and without rasam powder. Rasam is a south Indian soup which is eaten with rice.
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