Rasam. Rasam is a popular South Indian recipe that tastes just divine. If you want to make authentic rasam at home without rasam powder, we have just the recipe for you. The reason why you should make this south Indian rasam recipe is because it is. Rasam

You can have Rasam using 19 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Rasam
  1. Prepare 1 cup of Split Pigeon pea/Toor dal/Arahar dal.
  2. It’s 1 liter of Chicken stock or vegetable stock.
  3. It’s 2 tbsp of Tamarind paste or a lemon size ball of tamarind.
  4. Prepare 3 of Ripe Tomatoes.
  5. Prepare 2 of Green Chillies.
  6. You need 5 of Whole Shallots.
  7. Prepare 1 piece of of ginger.
  8. You need 5 clove of Garlic.
  9. You need 1 cup of Boiled and Shredded Chicken Breast (Vegetarians substitute vegetables of your choice).
  10. It’s 1 of Spanish red Onion Diced.
  11. Prepare 1 tbsp of Coriander seeds.
  12. It’s 1 tsp of Fenugreek seeds.
  13. You need 1 tbsp of Cumin seeds.
  14. It’s 1/2 tsp of Asafoetida.
  15. You need 1 tsp of Turmeric Powder.
  16. You need 2 tbsp of Butter or Olive Oil.
  17. You need 2 cup of Steamed Rice.
  18. It’s 1/2 cup of basil and coriander leaves combined.
  19. You need 1 of Salt and pepper to taste.

Rasam is the chicken soup (I make it vegan) of South India and a must in every household. A dash of spices is a quick pick me up anytime of the day and can be eaten with any curry or even an omelet. ~ a rasam recipe without rasam powder and without lentils. Rasam, more popularly known as charu, is an integral part of a traditional daily meal in telugu speaking homes. Rasam with rice is a comfort food that I grew up on and continues to be so even today.

Rasam instructions

  1. Wash the lentils well and soak it in water for 2-3 hrs..

  2. In a pressure cooker, add the soaked lentils, 2 cups of water, shallots, tomatoes, garlic, ginger, green chillies, asafoetida, tumeric and salt. Pressure cook until 3 whistles. Cool and transfer the contents to a blender and pureé the contents..

  3. Dry roast the spices except asafoetida in a pan. Cool and powder it in a coffee or spice grinder..

  4. Dissolve the tamrind paste in half cup of warm water. Keep it aside.

  5. In a pot, add butter or olive oil. Heat it and add the chopped onions, sauté it well till it becomes brown and caramelised. Add the chicken breasts (or vegetables) and saute for another 2 mins. Add the lentil puree and chicken stock and bring it to boil for 30 minutes.

  6. Add the tamarind water and simmer for another 10 minutes..

  7. Add 2 tablespoon full of the roasted spice powder and simmer it for another 10 minutes. Add Salt and pepper to taste.

  8. Add the steamed rice to the broth and switch off the heat. Stir well..

  9. In a pan, add a tablespoon full of clarified butter. Heat it to smoking point and add a teaspoon of cumin seeds. Let them crackle. Add this to the broth.

  10. Add coriander and basil leaves..

  11. Ladle hot soup into bowls. Serve hot.

I am a rasam lover and prepare rasam fresh each day. Rasam can be made in two ways - with rasam powder and without rasam powder. I make this rasam recipe when I do not have rasam powder at home. This rasam recipe is adapted from the popular Tomato Rasam on the blog. The recipe is made without lentils too.