In this article, I’ll share how to prepare basic rasam. No South Indian meal is complete without Rasam. Also known as Saaru & Chaaru in Kannad & Telugu languages, it's a simple appetizer recipe that increases your hunger.
Rasam is either eaten along with rice or savoured after a meal. Soothing and satiating to every part, the soup is also considered to be dense in nutrition. There are many types and variations of Rasam prepared in several households. Several family recipes vary each other in terms of spices, and flavours
For people looking for miraculous weight loss, rasam promotes the removal of toxins by making the body sweat, produce more urine and speed up the metabolism. It is also loaded with antioxidants that prevent free radical activity. The tamarind is rich in antioxidants that help keep the skin young and supple.
Rasam is always soothing and comforting to the stomach and in fact healthy since it aids in better digestion of the food. But sometimes dal and even tomatoes in rasam can irritate the stomach and can aggravate the heart burn and stomach gas especially during sickness or even during a stomach upset.
It is a kind of hot and spicy South Indian style soup which is not only good for digestion but also works as best home remedy for sore throat and cold during winter months.
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 proteins better, and prevents flatulence, indigestion, gas, constipation, acidity and diarrhea.
Now, lets start the process of preparing basic rasam recipe. I am sharing my Youtube video here so it would be easy for you to follow
Ingredients Required
- Slice Onion – 1
- Green chillies -2 sliced
- Tomatoes – 2 chopped
- Mustard seeds, cumin seeds- 1tsp
- Curry leaves
- Rasam powder – 3/4tbsp
- Oil – 1tbsp
- Tamarind-small lemon size
- Salt – 2tsp
- Coriander leaves
- Jaggery(optional)-1tbsp
Preparation
- Soak tamarind for 20mins
- Add oil to a pan
- Add mustard seeds,cumin seeds and curry leaves
- Add onion and green chilles and fry for2mins
- Add chopped tomatoes and let it cook completely
- Meanwhile extract juice from soaked tamarind and add extra water into same bowl based on rasam quantity and to adjust tamarind sour taste
- After tomatoes cooked properly add tamrind juice with water added into the pan and let boil
- Add 2tsp salt, coriander leaves, jaggery(optional)
- Let boil for 5 to 10mins
- Rasam is ready to serve