South Indian feast never completes without Rasam, the Indian soup. It is a good appetizer and variety of rasams are there.
Here is Simple Spicy Rasam using fresh spices without dal or rasam powder. I tasted this spicy rasam prepared by my mother-in- law just after my marriage and I liked it very much for its spicy taste. Now I prepare this spicy rasam very often. My neighbours easily come to know that I’m preparing this rasam from the aroma of garlic and other spices when I do the seasoning.
Ingredients
- Tomato – 4 no
- Tamarind – marble size (adjust as per your need)
- Turmeric powder – pinch
- Coriander leaves – few strings
- Salt – as per taste
- To grind
- For seasoning
- Mustard – ½ tea spoon
- Cumin seeds – ½ tea spoon
- Fenugreek seeds – few
- Red chilli – 2 no
- Curry leaves – few
- Asafetida – generous pinch
Method
- Soak tamarind for 10 minutes, extract juice and keep.
- In a blender add red chilli, pepper, cumin seeds, coriander seeds and grind partially.
- Then add green chilli, garlic, curry leaves and run the mixer once or twice to grind partially.
- Mash tomatoes and mix with salt and turmeric powder; add the ground spices, tamarind juice, 3 cups of water; mix and adjust the taste now.
- Do the seasoning in a pan, add the already prepared spices-tomato-water mix; let it get hot and remove the rasam just before boiling (this can be easily identified by the light yellow foam and air bubbles on the surface); add coriander leaves and mix well.
- Serve hot with rice or serve as soup or appetizer.
{ 4 comments… add one }
You have used all fresh ingredient..I can image how delicious it must be…
looks delicious,
Love this version, grinding spices and preparing as rasam sounds fantastic, comforting food..
Rasam is my all time favourite. Thanks for posting the recipe with the step by step picture.