Rasam is an south Indian favorite dish which is served in all south indian home's before having curd rice. Rasam traditionally is prepared using tomatoes, tamarind extract and freshly ground spices are added to it. Rasam are served with hot rice and also had as a soup. Here is a variation in rasam where instead of tamarind extract i have added orange with the tomatoes base and spice stired in it bring out a flavorsome Rasam . They tasted really yummy:) lets move on to the recipe..
Orange juice - 1 cup
Red chilies - 2
Water - 3 cups
Rasam powder - 1 ½ tsp.
Turmeric powder - 2 pinches
Tomato - 2 (big)
Asafoetida - 1 pinch
Cumin pd- 1 tbsp
Pepper pd - 1/2 tsp
Coriander leaves - 2 tbsp.
Salt (to taste)
Oil/ ghee- 1 tbsp
Mustard seeds - ½ tsp.
Cumin seeds - ¼ tsp.
- Blanch the tomatoes in water . Remove the skin and when they cool down and crush the tomatoes with your hand or ladle till all the juice in the tomato comes out. Now strain the tomato juice .
- Add turmeric powder, 2 cups of water, cumin pd, pepper pd , rasam pd, and salt. Mix well.
- Heat oil/ghee in a pan and add the mustard seeds, cumin seeds, asafoetida .
- When mustard seeds splutter, add the red chilies
- Add the rasam/tomato water and boil it.
- When the bubbles appear on top of the rasam, remove from heat and add the orange juice.
- Sprinkle with coriander leaves.
- Serve immediately.
- You can drink the rasam like soup as it has a sweeter taste.
- You can add some garlic cloves even to make them more flavorful
- You can make pineapple rasam even. To make pineapple rasam you have to blanch the pineapples cubes first and then add them to the normal rasam and boil them till pineapple are done . In normal rasam we do add tamarind pulp even .
- You can even make lemon rasam just by adding lemon juice to this recipe instead of orange and also add lemon zest for extra flavour.