Rasam Recipe – ഈസ്റ്റേൺ രസം – Using Eastern Rasam Powder2017-05-30
- Yield : 1 bowl
- Servings : 3
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
Rasam Recipe – ഈസ്റ്റേൺ രസം – Using Eastern Rasam Powder
Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chilis, pepper, cumin and other spices as seasonings. It is eaten with rice or separately as a spicy soup. It is either eaten along with rice or drunk after a meal. Its distinct taste is sourness, contributed by the tamarind base.
The ingredients in rasam, especially tamarind are rich in antioxidants. Thus it protects the body against attack of free radicals. The skin remains young, supple, and healthy. Rasam plays the primary role of promoting digestion. Its black pepper content ensures that the stomach is signaled to produce more acid. This helps digest food, such as protects better, and prevents flatulence, indigestion, gas, constipation, acidity and diarrhea. Being a fairly good source of minerals, rasam is an ideal food for people to include in a balanced diet. Potassium, iron, calcium, zinc, selenium, copper and magnesium are the minerals provided by serving of this delicious soup.
Rasam Powder, an aromatic and spicy mixture of ground spices is added while preparing various types of south Indian style lentil soups (rasam). Just add a bit of Rasam Powder to taste a perfectly blended tangy and spicy rasam soup which is irresistible.
For this rasam, I am using Using Eastern Rasam Powder.
Try out this spcy rasam at your home.
- Eastern Rasam Powder - 2 tbsp
- Tomato - 3 nos ( chopped )
- Tamarind - a small lemon size
- Water - 1/2 litter
- Garlic crushed - 4 nos
- Mustard seeds - 1/2 tsp
- Dry red chilly - 3 nos
- Coconut oil - 2 tbsp
- Fenugreek seeds - 1/2 tsp
- Curry leaves - 2 sprigs
- Salt to taste
Soak tamarind in 1/2 cup of water for 10 minutes and squeeze out the juice.
Heat a pan add chopped tomatoes, water and salt. Boil for 10 minutes on a low flame.
Add eastern rasam powder, tamarind water and boil for 10 minutes on a low flame. Switch of the flame.
Heat oil in a pan and add mustard seeds for tempering. When it splutter, add fenugreek seeds, garlic crushed, curry leaves and red chilly. Pour it over the rasam.
Tasty Rasam is ready.
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