Rasam (South Indian Soup) podi

Rasam can be called as South indian soup. There are different kinds of rasam slightly varying in the ingredients used. The recipe I am going to give can be used to make traditional home-style rasam. I learnt this from my grandmom.  You can store this for more than six months. Always we need to grind the rasam powder coarsely unlike sambar powder.  Hope you guys will enjoy it.

INGREDIENTS

Coriander seeds- 1 cup

Toor dhal – 1/2 cup

Bengal gram-  1/2 cup

Pepper – 2 tbsp

Cumin seeds – 2 tbsp

Turmeric- A small piece

Red chilly – 4 cups

  • Measure all the ingredients and keep separately.
  • Keep the red chillies in the hot sun for few minutes. So that it can be fried easily without taking much time.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients one by one in the mixie.
  • Finally mix everything to get your rasam podi.

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Mysore Rasam

   Rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with other aromatic ingredients. It can be served with hot rice. It is watery. There are different varieties of rasam and I am going to give you the recipe for mysore rasam. Mysore rasam is a soup that is prepared with lentils and coconut ground together. The origin of this rasam is Karnataka and it is quite famous in their region. The taste of this soup is slightly diferent from gottu rasam.Image

INGREDIENTS

Tamarind – medium lemon size

Toor dhal – 4tbsp

Rasam powder -1tsp

Turmeric powder- A pinch

Curry leaves- few

Coriander leaves- few

Jaggery –  1/2 tsp

Salt- As required

Asafoetida- A pinch

For grinding

Coriander seeds – 2 tsp

Channa dhal – 1 tsp

Coconut(grated) – 2 tsp

Curry leaves – few

Red chilli – 1

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  • Pressure cook the toor dhal with enough water.
  • Tamarind can be pressure cooked with little water or it can be cooked in an open vessel with enough water.
  • Once the toor dhal has been cooked, mash it well with a potato masher or with your hands itself and keep aside.
  • Mash the tamarind and extract the juice from it.
  • Add turmeric powder, jaggery, salt, rasam powder to the tamarind extract and allow it to boil.
  • You can add half of the curry leaves and coriander leaves at this stage so that their flavour will get blended very well.
  • Then add the ground paste to it and cook for five minutes.
  • Once they form foam add the mashed toor dhal along with the water.    
  • At this stage, you can add cumin seed powder, dried coriander powder, remaining coriander and curry leaves.
  • You can add one more cup of water and allow it to cook.
  • You will start enjoying the aroma of the rasam at this stage.
  • Once they boil and the foam is formed, switch off the stove and add asafoetida to enhance the aroma. 
  • Season it with mustard seeds and cumin seeds.
  • Immediately close the vessel so that the aroma will be retained.
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