Follow these steps for perfect results
Dry Red Chilli
Water
as required
Mustard seeds
Tomato
chopped
Curry leaves
Few
Turmeric powder
Tulsi (holy basil)
Rasam Powder
Ghee
Ginger
finely chopped
Salt
as needed
Tamarind
Ajwain (Carom seeds)
Asafoetida (hing)
Cumin seeds (Jeera)
Betel leaves (paan)
Coriander (Dhania) Leaves
Few
Black pepper powder
Garlic
Clean the betel leaves and tear them into two parts, discarding the thick stem.
Remove leaves from tulsi sprigs and discard the stems.
Wash the betel and tulsi leaves thoroughly.
Blend betel leaves, tulsi leaves, garlic, pepper, cumin seeds, tamarind, and ajwain into a fine paste with a little water.
In a wok or kadhai, add the ground paste, ginger, chopped tomato, curry leaves, salt, turmeric, and asafoetida.
Add water and let it boil well for 15 minutes on low flame.
Add rasam powder and cook until frothy.
Heat ghee in a tadka pan on medium heat.
Add mustard seeds and dry red chili and allow them to splutter.
Add this tempering to the rasam.
Garnish with coriander leaves.
Serve hot with rice or as a soup.
Expert advice for the best results
Adjust the amount of tamarind according to your preference for sourness.
For a stronger flavor, use fresh rasam powder.
Ensure the rasam is boiled well to allow the flavors to meld.
Everything you need to know before you start
10 mins
Rasam can be made a day ahead and stored in the refrigerator.
Serve hot in a bowl, garnished with fresh coriander leaves.
Serve with hot steamed rice and papad.
Enjoy as a soup before a meal.
Complements the spices in the rasam.
Discover the story behind this recipe
Rasam is a staple in South Indian cuisine, known for its digestive properties and unique flavors.
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