Vegetable Stock Rasam. Rasam is a highly nutritional and healthy south Indian soup. It's packed with rich dietary fibres, which adds bulk to your stool and enables smoother bowel regularity … Her favourites include Tomato Rasam and Garlic Rasam, and most recently this Plum Rasam. If you're new to Rasam, it is a Tamil lentil based spicy and tangy … Rasam can be had like a soup or as an appetizer drink. Vegetable Stock Rasam

You can have Vegetable Stock Rasam using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Vegetable Stock Rasam
  1. Prepare 2 cups of vegetable stock.
  2. You need 1 tsp of cumin.
  3. Prepare 1 tbsp of Coriander leaves.
  4. It’s 1 tbsp of Rasam powder.
  5. Prepare 1 tsp of tamarind.
  6. Prepare 7-8 of black pepper.
  7. Prepare as per taste of Salt.

Rasam, a tamarind-based spiced broth, has always held a place at my Tamil family's table for as long as I have known. Poured over idlis (semolina cakes) or vadas (crispy fried lentil donuts), mixed with rice and eaten with assorted South Indian vegetable side dishes, or used as a liquidy accompaniment to yogurt rice (yet another essential staple of the South Indian table), it is an incredibly. Rasam is a South Indian variation of soup. usually thin in consistency its either had plain or can be had with rice. Very good for coughs, colds and fever.

Vegetable Stock Rasam instructions

  1. Wash and chop Bottlegourd, drumsticks, tomato and carrots. Pressure cook with extra water. Strain stock. Add tamarind pulp..

  2. In a pan add 1/2 tsp oil. Add cumin, black pepper and chopped coriander. Add Rasam stock. Add Rasam powder, salt, turmeric and let it boil for few minutes. Rasam is ready to serve..

  3. Enjoy hot in winter evenings..

As Rasam is a thin clear soup, all rules of soup making apply. The western world has a range of soups and you can borrow techniques from these soups to make rasam tastier. This would give rasam a depth of flavor. Normally celery, spring onions, leak are added to the stock. though i get these easily here i wanted to try out with the veggies which we use on daily basis. A bay leaf can be added to the stock while boiling to enhance the flavor.