Served with Rice or as a hot drink, this Rasam Recipe is a popular South Indian recipe.
It is called as rasam, sar, saru, charu in south indian languages but rasam is a more commonly used name. It is an important accompaniment that is served as a soup or with steamed Rice.
The main ingredient in Rasam is yellow lentil called Tuvar dal. Tuvar dal is also known as toor dal(marathi) tugari bele(kannada), arahar dal(hindi), pigeon peas, yellow lentil etc.
Whatever flavor you make it, it is a very tasty preparation and a very welcome drink in the hot weather. It is also good for digestion.
This recipe is made on the stove top and the dal is cooked in a pot. You may cook tur dal in a pressure cooker if you normally use a pressure cooker. Pressure cooking daal will save time.
Wash and soak dal about 30 minutes before cooking. This soaking will cook the toor dal faster, thus
Ingredients for seasoning:
Preparation before making rasam:
Rasam is ready. Serve hot as a soup or with plain steamed rice.
Ingredients For Rasam Powder
Making rasam powder
Using rasam powder made with freshly roasted spices adds to the taste and flavor. When I have time, I make and use fresh rasam powder as given below.
You may prepare rasam powder in large quantity to use for longer time. Use 1 1/2 teaspoon of this already prepared rasam powder in this rasam recipe instead of all the rasam powder ingredients specified in the beginning.
You may use store bought ready rasam powder. You will save the time of roasting and grinding the spices.There are many companies selling ready rasam powder such as MTR, Maiyas, Badsha, Nallaas, Eastern, Double horse etc.
It is good to have the rasam powder ready for using in many other dishes.When I am in a hurry, I use my homemade rasam powder which I make in large quantity.
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