Instant Rasam (No Prepared Rasam Powder)

Srilatha Rasam, Soups, Starters Leave a Comment

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Instant Rasam (No Prepared Rasam Powder)
Sometimes you just have to have rasam. But you don't have prepared rasam powder. This tangy, spicy rasam is just for those times. Made with simple every day ingredients in every kitchen, this just hits the spot for those rainy cold days when all you want is rasam, and won't settle for anything else!
Course Rasam, Starter
Cuisine Indian, South Indian
Prep Time 10 mins
Cook Time 10 mins
Servings
cups
Ingredients
  • 1 small lime sized piece of tamarind
  • 2 juicy Tomatoes
  • 1 tsp Salt
  • 1/4 cup cooked, mashed toor dal optional, can be made without dal
  • 8-10 cloves of garlic optional; omit if you don't like garlic
To Be Crushed Into A Coarse Paste
  • 6-7 fresh or dried Curry leaves
  • 1 clove garlic optional
  • 1/4 tsp Black pepper corns
  • 1/2 tsp Cumin seeds
  • 1 red chili
For Tempering & Garnish
  • 1 tbsp ghee/oil
  • 1/2 tsp cumin and pepper corns
  • 1/4 cup fresh cilantro
Course Rasam, Starter
Cuisine Indian, South Indian
Prep Time 10 mins
Cook Time 10 mins
Servings
cups
Ingredients
  • 1 small lime sized piece of tamarind
  • 2 juicy Tomatoes
  • 1 tsp Salt
  • 1/4 cup cooked, mashed toor dal optional, can be made without dal
  • 8-10 cloves of garlic optional; omit if you don't like garlic
To Be Crushed Into A Coarse Paste
  • 6-7 fresh or dried Curry leaves
  • 1 clove garlic optional
  • 1/4 tsp Black pepper corns
  • 1/2 tsp Cumin seeds
  • 1 red chili
For Tempering & Garnish
  • 1 tbsp ghee/oil
  • 1/2 tsp cumin and pepper corns
  • 1/4 cup fresh cilantro
Instructions
  1. Soak the tamarind in 2 cups of warm water and extract the liquid
  2. Gather the podi/powder ingredients
  3. If using garlic, toast the cloves, saving one, in a few drops of oil, and add to the tamarind extract, with the salt
  4. Chop tomatoes, add to the tamarind + garlic and boil
  5. While it's boiling, coarsely crush the powder ingredients in a mortar and pestle, or a small blender jar
  6. I add a tsp of water to moisten and make a coarse paste
  7. After the tamarind loses its raw smell, about 5 minutes, add the paste and let it boil for about 5 minutes
  8. If using dal, add some water to it and make it dal water, and add to the boiling rasam. Boil until the rasam gets frothy
  9. Take the rasam off the heat; heat the ghee/oil for tempering, and when hot, add the cumin/pepper and pour over the rasam; garnish with cilantro
  10. Hot, flavorful, spicy, tangy rasam is ready. Best with overcooked, mashed rice.
Recipe Notes

Tips:

This rasam is truly instant, and perfect for those cold, rainy days, and when you're not feeling your best. Perfect starter dish for your husband/child learning to cook, especially when mom is under the weather.

You can make this with only tomatoes as well. In that case, use more, about 4-6 medium and not very sweet ones.

Try not to skip the curry leaves - they add so much flavor.

Increase/decrease the quantity of pepper and chilis used based on your heat tolerance.

Enjoy as a soup, or as an appetizer drink. I always make extra when I make this rasam, as my husband wanders over, pulled by the aroma, and grabs a cup. Makes a great appetizer, and gets your juices flowing!

This rasam is for both my kids!

 

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