Rasam Recipe (Indian Cuisine)
Rasam means Essence. Since the essence of Toor Dhal alone is used, along with spices that are flavorful and contain medicinal properties, this “gravy” or “soup” is refreshing, tasty, flavorful and healthy. Apart from being used almost daily as part of a routine meal in South India, Rasam is widely used when someone is under the weather with a cold, upset stomach etc. It has a variety of other uses as a complement to other dishes too. Try this one at least once!
RECIPE :
Rasam Recipe (Indian Cuisine)
Rasam means Essence. Since the essence of Toor Dhal alone is used, along with spices that are flavorful and contain medicinal properties, this "soup" or "gravy" is refreshing, tasty, flavorful and healthy.
Ingredients
- 1 cup Toor Dahl
- 3 tsp Oil
- 1 tsp Mustard Seeds
- 1 cup Tomatoes diced or finely chopped, fresh or canned
- 2 tsp Tamarind Paste
- 1 tsp Turmeric Powder
- ½ tsp Ground Black Pepper
- 1 tsp Rasam Powder
- 2 tsp Cumin Powder
- ½ - 1 tsp Hing Asafoetida
- 2 - 3 tsp Salt
- 6 - 8 Curry Leaves Karuveppilai
- ¼ cup Cilantro finely chopped
Instructions
Prepare Toor Dahl
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Cook Toor Dahl. Let it cool for at least 30 minutes to an hour. Jump to Recipes for Cooking Toor Dahl.
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Mash the cooked toor dhal thoroughly in a bowl into a paste using a heavy ladle or a masher. Cover completely so that it won't dry up. Set it aside.
Prepare the Rasam
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Place a durable stainless steel medium or large saucepan, or a non-stick saucepan on medium heat. Add the oil.
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Have a lid to cover the pan ready. When the oil is hot, add mustard seeds. When mustard seeds crackle rapidly, lower the heat and carefully add the dices tomatoes. Immediately cover with the lid to avoid spraying.
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Open the lid using silicone hand sleeves or potholder, and add 3 cups of water.
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Add hing, cumin powder, rasam powder, black pepper, turmeric, curry leaves, and half of the chopped cilantro to the pan.
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Add 2 tsp salt and the tamarind paste to the pan. Mix with a soup ladle or a large spoon. Cook for 5 minutes on low heat.
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Take 2 cups of the mashed toor dahl in a bowl with a rim or lip. Add 2 cups of water. Mix well with the soup ladle. Gently pour the liquid part of the toor dahl into the pan on the stove.
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Add one more cup of water to the toor dahl bowl, mash well, and once again pour the liquid part of the toor dahl into the pan on the stove.
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Repeat the above step two or three more times, each time with one cup of water. Then discard the unmashable part of the toor dahl.
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Add the remaining chopped cilantro. Add 1 more tsp salt. Mix well. Lower the heat to simmer.
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Taste a spoonful of rasam. If not tangy enough, add a tsp of lemon juice. If not spicy enough, add more rasam powder and/or other spices according to your taste. Add salt too if you like, ½ tsp at a time. Mix thoroughly.
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Wait until the top of the Rasam starts getting a little foamy here and there. Then turn off the stove. Do not let the Rasam boil.
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Your Rasam is now ready. Serve hot on a bed of rice.
Recipe Notes
Serving Suggestions:
1) Typically served with rice placed on a plate. Rasam is ladled on top of the rice.
2) Serve as a soup with a little rice in a bowl.
3) Serve stir-fried vegetables, french fries, chips as a side dish.
4) Serve Raita (Plain Youghurt blended with either cucumber and/or tomatoes with a little salt), or Cottage Cheese as a side dish. Skip this if Vegan.
5) If you are a little under the weather, like a cold or upset stomach, just have Rasam with a little rice and boiled vegetables.
Options:
1) A teaspoon of clarified butter can be added to the Rasam, in the sauce pan or on the individual plate. It can enhance the taste and reduce the spicyness. Skip this if Vegan.
2) If you don't have Rasam Powder, add Sambar Powder instead.
3) Curry leaves are used mainly for the flavor. They are edible. But if you don't like to eat them, you can discard them after Rasam is served on the plate or bowl.
