SOUTH INDIAN RASAM RECIPE
South Indian meals (lunch, dinner, or celebration feast) are incomplete without a flavorful rasam on the menu. Rasam podi gives a tasty flavor to the rasam. ingredients and proportions vary across regions. This is my mother’s rasam podi recipe. Our family has followed this recipe for years and this podi yields a great aromatic rasam
Poondu PARUPPU RASAM FOR SICK DAYS
During sick days Paruppu rasam with garlic is good for the throat, and lots of cumin and pepper make it a natural remedy for cold. Poondu rasam, milagai kuzhambu, Milagu rasam, and marundhu kuzhambu are also my choice for sick days.
CAN I REDUCE THE NUMBER OF TOMATOES FOR PARUPPU RASAM?
For dal rasam, I prefer the taste of sourness from tamarind and tomatoes. If you are reducing tomatoes, adjust the amount of tamarind accordingly. For lemon flavor check out lemon rasam
SHOULD I USE MORTAR & PESTLE FOR RASAM?
Yes, it gives the best texture and taste to the rasam. If you don’t have it, pulse in the mixie jar. Avoid grinding
CAN I INCREASE TOMATO AND REDUCE TAMARIND?
Yes, you can adjust the ingredients according to your taste.
SHOULD I BOIL THE RASAM FOR A LONG TIME?
No, avoid boiling the rasam for a long time, always cook rasam on low- medium flame till you see some frothy boil.
CAN I MAKE VEGAN THAKKALI I AM RASAM?
Yes, skip ghee and add oil or vegan butter
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rasam recipes in TMF
Ingredients
To pressure cook dal
1/4 cup toor dal 3/4 cup water 1/4 teaspoon turmeric powder 1/8 teaspoon sesame oil
To pressure cook tamarind
1 cup tamarind water Required salt 1 big tomato 1/2 teaspoon rasam powder 1/4 teaspoon turmeric powder
Temper
1 tablespoon ghee 1/2 teaspoon mustard seeds Asafoetida 1/4 teaspoon ginger
Rasam
1 + 1/4 cup water Coriander and curry leaves few
How to make poondu paruppu rasam with step-by-step pictures
First, soak toor dal for 20 minutes Add dal, water, turmeric powder, and sesame oil to one separator
Place another separator on top
Add tamarind water, tomato, garlic, turmeric powder, and rasam powder
Cover with a lid
Pressure cook for 5 whistles
Mash them well and keep them aside
Add pepper, cumin seeds, Oman, garlic, and fenugreek seeds to a mortar & pestle; crush well
Heat ghee
Furthermore, add mustard seeds; splutter
Add ginger, asafoetida, and crushed mixture; saute till garlic turns golden brown
Furthermore, add tamarind - tomato water, cooked Dal and water; mix well
Add curry and coriander leaves; mix well and bring to a frothy boil
