Rasam – Method 1


It’s a traditional south Indian side dish served with rice. Though it is a Tamil Nadu curry, it is widely accepted by Malayalis also. It is served along with traditional Kerala sadya during festival occasions, marriage ceremonies etc. It’s served after payasams of Kerala sadya. Preparation of Rasam varies from place to place, and in this column I would like to give a different style of rasam, entirely different from normal rasam which add garlic and fenugreek powder. In many parts of Kerala, onions, garlic and shallots are avoided during the preparation of Onam dishes, and this recipe is a perfect one for such occasions. Definitely rasam is an integral part of Kerala sadya, either Travancore side or Malabar.  
 

Ingredients for Rasam – Method 1:

 
1. Sambar daal (Toor daal) – ¼ cup
2. Tamarind – Gooseberry sized
3. Tomato – 3
    Chilli powder – ¼ tsp
    Pepper powder – ½ tsp
    Asafoetida – 1 pinch
    Cumin seeds – 1 pinch
    Rasam powder – ½ tsp
   Curry leaves – 1 stalk
   Jaggery – 1 pinch
   Turmeric powder – ¼ tsp
4. Coconut oil – 4 tsp
5. Mustard – ¼ tsp
    Red chillies – 3
    Curry leaves – 1 stalk
6. Coriander leaves – 10 gm
7. Pappadam (Pappad) fried – 1
 

How to prepare Rasam – Method 1?

 
1. Cook daal adding sufficient water and blend well once cooked.
2. Make tamarind juice, filter it and add to cooked daal.
3. Add ingredients no: 3 to it and boil well.
4. Heat oil and sauté ingredients no: 5
5. Add it to rasam along with finely chopped coriander leaves.

6. Crush a fried pappad and garnish rasam before you serve it hot.

Read to know the preparation of Rasakoot that can be prepared and stored for instant use.

 
Archive: Vanitha magazine September 1-14 2011 edition
 
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Sandy

A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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