WHY POONDU MILAGU RASAM?
INSTANT THAKKALI RASAM
Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Instant thakkali rasam is super easy to make, without many ingredients rasam can be prepared within 10 minutes. No dal, no rasam powder for this quick Kerala style 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
DO I NEED THIS MANY TOMATOES?
Yes, the sourness of this rasam is mainly from tomatoes so add little tamarind and lots of tomatoes.
CAN I ADD DAL?
Yes you can add dal but in that case, increase the spice powders accordingly
CAN I SKIP GARLIC?
Yes, garlic is optional but it gives a nice flavor to the rasam. I prefer pulsing garlic with pepper and cumin seeds. Instead, you can garlic powder but pulsed garlic gives the best flavor to the rasam.
SHOULD I BOIL THE RASAM FOR A LONG TIME?
No, avoid boiling the rasam for a long time, always cook rasam till you see frothy boil then turn off the stove
CAN I MAKE VEGAN THAKKALI RASAM?
Yes, skip ghee and make rasam or you can also use vegan butter How to dry curry leaves keep curry leaves fresh for months How to make homemade tamarind paste Thakkali thokku Ghee Other rasam recipes in TMF
Rasam
How to make dhideer rasam with step-by-step pictures
First add pepper, cumin seeds, coriander seeds, ginger, and garlic; grind well
100 grams tomatoes 1/2 teaspoon cumin seeds 2 garlic cloves 1/2 teaspoon coriander seeds 1/4 cup tamarind water Required salt 1/4 teaspoon turmeric powder 1 inch Ginger
To crush
2 pepper 1/8 teaspoon fenugreek seeds 1/2 teaspoon cumin seeds 1/8 teaspoon Carom seeds 1 garlic
Furthermore, add tomatoes, required salt, turmeric powder, and tamarind water; grind again
Transfer to a wide-bottomed pan
Furthermore add water, curry, and coriander leaves; mix well
Bring to a frothy boil and turn off the stove
Coarse Crushed pepper, cumin seeds, fenugreek seeds, carom seeds, and garlic
Add ghee to a tadka pan and heat
Furthermore, add mustard seeds and splutter
Add coarse mixture and roast
Finally add asafoetida and mix well
Transfer and serve hot
