Recently my sister-in-law and Jiju visited us in Pune and that was the time I learnt how to make Rasam & since then I’m a big Rasam fan. I would prefer Rasam over Sambhar any day. My husband is from Andhra and he loooves Andhra food. We have hot rasam with plain rice and adrak ka aachar (ginger pickle) which my mother-in-law gave us.
Rasam is quick and comfort food especially when you want to give your stomach a break from all the junk food. Its very quick and easy to make so this is my go to dish when I feel lazy to cook. Also if you are down with cough and cold this is the best drink to have.
- water – 3 cups
- tamarind – 2 tablespoon
- salt as per taste
- jaggery – 1 tablespoon
- garlic paste – 1 tablespoon (optional)
- pepper powder – 2 teaspoon
- red cilly powder – 2 teaspoon
- turmeric powder – 2 teaspoon
- jeera powder – 2 teaspoon
- coriander powder – 2 teaspoon
- Oil – 1 tablepsoon
- Mustard seeds
- Dry red chilly
- Urad daal – 1 teaspoon
- Hing (Asafoetida) – pinch
- curry leaves – 3
- Add water in a deep pan.
- Add all the dry masalas, garlic paste, jaggery & tamarind.
- Bring it to boil ..your room will be filled with lovely aroma of all the spices.
- Now remove the tamarind and make it a paste and again put it in the rasam.
- Turn off the gas and cover it.
- Now take oil for tempering and once the oil is hot enough add mustard seeds, urad daal, curry leaves, dry red chilly and hing.
- Now turn off the gas and add it to the rasam.
- Keep it covered. Garnish it with fresh coriander before serving it.
Serve it with plain rice, ghee and adrak ka aachar.