Rasam recipe | How to make rasam without rasam powder

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Dry roast the methi seeds and 1 dried red chilli in a small pan over low to medium heat until the seeds turn light golden. Add 1½ teaspoons cumin seeds and the peppercorns, roast briefly until fragrant, then turn off the heat.
2. Cool the roasted spices, then grind them to a fine powder in a grinder, spice jar or mortar.
3. Heat the oil or ghee in a pot. Add the mustard seeds, cumin seeds and red chilli, and wait until they splutter.
4. Add the crushed garlic, curry leaves and asafoetida, and sauté for about a minute until the leaves turn crisp.
5. Add the tomatoes, salt and turmeric, and sauté until the tomatoes break down and turn soft and mushy.
6. Stir in the ground spice powder and sauté for 2 to 3 minutes until it smells good.
7. Pour in the water, then add the tamarind and jaggery and bring to a boil.
8. Simmer for 5 minutes after boiling, until it thickens slightly.
9. Taste a spoonful once cooled, and adjust with more salt, jaggery or tamarind to taste.
10. Stir in the chopped coriander, simmer for a minute, then cover and turn off the heat. Serve hot with rice or as a soup.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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