I am sure, being a Keralite, you all have heard about the tasty dish, Rasam. But, are you aware of the easy technique of preparing it? If not, read the below procedure and you too will be able to make a tasty rasam soon.
About Rasam Dish
Rasam is a very familiar and traditional dish prepared in South Indian. This dish is easy to prepare and is believed to have many medicinal values as well. The main ingredient of this dish is tomatoes, thr fruit cum vegetable. Rasam is usually served along with rice as a side dish. This dish contains black pepper which is good for throat problems and rasam helps in digestion too. People drink rasam to get rid of indigestion. Hence we can't reduce this dish to merely a side dish. If you are interested in trying rasam, just go through the simple procedures listed below. You surely can make an awesome rasam and can get the appreciation of your loved ones.
Ingredients for Rasam
Ripe tomatoes : 2 Nos (Medium/ 1 No if big)
Garlic : 3 Cloves
Black Pepper Seeds : ½ Tsp
Cumin Seeds : ¼ Tsp
Salt : To Taste
Tamarind : 1 small ball
Asafoetida : A Pinch
Water : ½ Cup
Coconut Oil : 2 Tsp
Mustard Seeds : ¼ Tsp
Dried red chilly : 2-3 Nos
Curry leaves : 2 Sprig
Coriander Leaves : 2-3 Stem
Method of Preparation
Rasam is a famous side dish used along with rice in Kerala. It is very easy to make and require only minimal ingredients. This is the best dish you can opt for when you have some unexpected guests at home. Read the procedure given below and try making rasam yourself.
Wash thoroughly the tomatoes and chop into cubes. Clean the garlic cloves, wash it and make it into a paste by adding black pepper seeds and cumin seeds. Keep it aside.
Wash the tamarind and soak it in a glass of water, to extract the juice.
Pour 1 Tsp oil in a pan and add the chopped tomatoes into it. Remove the tomatoes once it is half cooked.
Again pour 1 Tsp oil into the pan and boil it. Now, add mustard seeds, allow it to splutter. Then add dried red chilly and curry leaves to it.
Add the crushed paste (black pepper, garlic cloves and cumin seeds) to the mixture. Sort it well.
After the raw smell of garlic is gone, add the half cooked tomatoes into it.
Stir it and add tamarind juice to taste. Mix well and add water to it.
Now add the ready made rasam powder, asafoetida and required salt to the mixture and close the lid.
Allow it to boil. You may also add coriander leaves for a different taste.
Off the flame and serve hot along with rice.
Any dish requires two important things to be attractive. One is its odor, which obviously the above dish has in abundance. Second one is its pleasing look. To make this dish attractive, you may add curry leaves, coriander leaves or a flower made of tomato can also be placed. The color of this dish is slightly reddish, hence green color leaves will add a contrasting effect to it. Serve the dish in a small and attractive bowl, this also adds to its overall appearance.
Points to be noted
Extra care should be given while adding tamarind juice as you have already added ripe tomatoes to the dish. First taste it and according to the need of sourness, add tamarind juice.
Even though rasam powder has all the required ingredients for this dish, we are adding asafoetida and black pepper to make it more tasty. By adding more black pepper, the dish becomes spicy, hence care has to be given in this area too.
Some people do not like the taste and odor of coriander leaves, if you do not like then you can avoid that ingredient. Still the dish will taste good.
There are many types of chicken curries. One of them is jeeragam chicken in which jeeragam or cumin (jeera) seeds are the main ingredient. Read this article to know the recipe for Malabari style Jeeragam chicken curry.