How to make Rasam -
No meal in a Tamilian house is complete without rasam – spicy, tangy and bursting with flavour.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Pigeon Pea, Turmeric powder (हल्दी का पावडर)
Cuisine : Tamil Nadu
Course : Dals and Kadhis
For more recipes related to Rasam checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Moong Dal Khilma Konkani Varan Tamatar Ki Kadhi Dal Makhani-SK Khazana
Rasam Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Rasam Recipe
Split Pigeon Pea soaked 4 tablespoons
Turmeric powder ¾ teaspoon
Rasam masala powder 1½ teaspoons
Asafoetida ¼ teaspoon
Black pepper powder ¼ teaspoon
Tamarind pulp 2½ tablespoons
Tomatoes chopped 2 medium
Salt to taste
Freshly chopped coriander leaves 4 tablespoons
For Tempering
Ghee 2 tablespoons
Mustard seeds ½ teaspoon
Asafoetida a pinch
Curry leaves 5-6
Method
Step 1
Pressure cook the pigeon peas in 4 cups water with half the turmeric powder till 4-5 whistles.
Step 2
Heat some water in a non-stick pan. Add remaining turmeric powder, rasam masala powder, asafoetida, pepper powder, tamarind pulp and tomatoes, mix well and bring to a boil.
Step 3
Reduce heat and cook till the liquid becomes half the volume. Mash the cooked dal and strain the water.
Step 4
Add the strained dal water to the tamarind mixture along with salt and chopped coriander and mix well.
Step 5
For tempering, heat ghee in a non-stick tempering pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves and switch off heat.
Step 6
Add the tempering to the rasam, mix well and cook on medium heat for 4-5 minutes.
Step 7
Serve hot with steamed rice.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
