Wednesday, July 23, 2008

Rasam - without using rasam powder

Tasty, spicy, tangy...rasam is a favourite with most people I know.. Of course they may prefer to have the rasams hot, mildly spiced, liquid alone, pulpy or without sieving the aromatics out, like I do...

There are so many varieties like tomato rasam, pepper rasam, lemon rasam etc.. That is a speciality of the tamilian community..In kerala, rasam is made with tomatoes mostly. And that is the only version that I am confident with.

I have tried many ways of making rasam and have hit upon a fail-proof method. And since I do not add any ready-made rasam powder, the result is fairly pleasing at all times. Before I arrived at this recipe, my experiments left me at the mercy of the rasam powders which never used to yield the same results.. sometimes the same brand would give a different taste and were not very reliable.

So here goes.. I do not usually use cooked dal or dal water in my rasams. Unless i have already got some precooked dal at my disposal. This method ensures a good taste without the dal.

Tomatoes - 2 large ripe (crushed well)

Jeera - 1 tsp
Pepper corns - 1 tsp
Coriander seeds - 1/2 tsp
Garlic - 6-8 cloves

Lightly dry fry (ie, without oil)the jeera, pepper and coriander seeds , add the garlic and coarsely grid or mince them.Add this to the crushed tomatoes.

Boil the above in 2 cups of water, with a pinch of turmeric and 1/2 tsp red chilli powder.

Coriander powder - 1/2 tsp (dry fry lightly)
Tamarind pulp - extracted from a lemon sized ball (or ready made 1 tsp)
Asafoetida - to taste
Salt -to taste
Sugar/ jaggery - 1/2 tsp

Once the ingredients are joined well in the boiling rasam, garnish with chopped coriander leaves (absolutely compulsory)

Switch off the stove and temper in coconut oil with ;
Mustard seeds- 1/2 tsp
Curry leaves - 2 stalks
Red chillies dried - 2

Add a spoon of ghee for added flavour . Enjoy with hot rice, just off the stove


  1. That sounds good. Im gonna try it, will let you know.

  2. okay Jithu, but make sure everything is fried evenly and does not burn. the rest is easy.