Rasam or Saaru is nothing but "South Indian soup". Every South Indian meal begins with piping hot rasam being served with rice (with ghee/clarified butter drizzled on top of it). A meal with hot, spicy rasam rice with some fried poppadams on the side makes a great comforting meal. The rasam can also be served as a spicy soup. There are varieties of rasams prepared in a South Indian Household. It varies from region to region. I myself prepare different types of rasam. I have already posted LEMON RASAM (Kattu Saaru) , TOMATO RASAM and SOUTHE BEEJA SAARU recipes earlier. The recipe that I will be sharing today is little similar to the previously posted Tomato rasam but in this case, we do not use Lentils. In this recipe , the rasam powder is ground with freshly grated coconut, little tamarind and tomato. This ground mixture is then added to cooked tomatoes and cooked a little while. Lastly a tempering is added to the rasam and the rasam is served with hot rice.
This is yet another of my mum's recipe. She can prepare a delicious meal even with most basic ingredients.I have mentioned this earlier too that she is my GURU when it comes to cooking and I will be happy if I become half the cook she is. Some days , we would have sudden guests just around the meal time. Sambaar (South Indian lentil based curry) would always be there during meal time but when you have guests , you need to have more than one dish with rice. So during such situations when my mum had to whip up something quick, she would prepare a rasam like this one.
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Serves : 4
- 1/2 cup heaped +1/2 cup heaped chopped tomatoes
- 1/4 cup freshly grated coconut (You can use frozen coconut too.In such a case, thaw before using)
- A small piece of tamarind about 8 grams (If the tomatoes are very sour, you can reduce this amount
- 2 tbsp powdered Jaggery
- 2 green chillies (Slit lengthwise)
- Salt as per taste
- Rasam powder (Recipe below)
- About 2 tbsp chopped Cilantro
To make the Rasam powder you will need:
- Byadgi Chillies : 8-10
- Fenugreek seeds / Methi seeds : 1/4 tsp
- Cumin seeds / Jeera : 1/4 tsp
- Coriander seeds : 4 tsp
- Asafoetida / Hing : 1/2 tsp
- Curry leaves / Kadi patta : 20
- Oil : 2 tsp
For the tempering , you will need:
- 1 tsp Ghee / Clarified butter
- 1/2 tsp Cumin seeds / Jeera
- 1/2 tsp Mustard seeds / Rai
- 5-6 Curry Leaves
- 2 broken dried red chillies
- Cook 1/2 cup heaped chopped tomatoes with 2 cups of water. Also add jaggery and green chillies. Cook for about 10 minutes.
- While the tomatoes are cooking , we will prepare the rasam powder. Heat 1 tsp of oil. when hot, fry the red chillies . Set it aside. In the same pan, add 1 tsp of oil and add the fenugreek seeds, cumin seeds, coriander seeds, asafoetida and curry leaves. Fry the ingredients in medium heat until the seeds start to splutter. Set it aside. Once all the ingredients have cooled, grind all of them together into a fine powder using a dry grinder or coffee grinder. Rasam powder is ready. (Use the ingredients under the "To make the Rasam Powder" section.)
- To this prepared powder, add the grated coconut, 1/2 cup heaped tomatoes and a small piece of tamarind. Grind it to a smooth paste using a little water.
- Once the tomatoes have cooked, add the ground spice paste to it. If the consistency seems thick, you can add little water. Once the consistency is perfect, add the salt.
- Bring it to a boil and then simmer for 5 minutes. Add the chopped cilantro and turn off the heat.
- To prepare the tempering, heat 1 tsp of ghee / clarified butter. When hot, add the cumin seeds, mustard seeds, dried red chillies and curry leaves.When the seeds start to splutter, turn off the heat and add the tempering to the rasam. Serve the rasam hot with rice or as a just soup.
This post is a part of the Blog Hop event "Rasam Specials". Do check out many more varieties of Rasams prepared by my dear friends and bloggers Anu (Garlic Tomato Rasam) , Piyali (Rasam-Tantalize your taste buds), Vani (Horsegram Rasam), Jayashree ( Rasam -Delight of good food)Kattina Saaru and Padma (Beetroot Garlic Rasam and Moong dal rasam).