Recipe: Perfect Basic Rasam (South Indian Soup)
Basic Rasam (South Indian Soup). Rasam recipe – Simple, easy & quick recipe to make delicious rasam at home. This South Indian rasam recipe needs no rasam powder & no dal. Rasam means 'juice' in tamil and telugu.
No South Indian traditional meal or thali is complete without 'rasam'. Literally translated, 'rasam' means extracted juice or liquid. There are numerous versions of the basic rasam recipe prepared down South with each home cook lending his or her own unique touch to the rasam preparation. You can have Basic Rasam (South Indian Soup) using 15 ingredients and 4 steps. Here is how you cook it.
Ingredients of Basic Rasam (South Indian Soup)
- Prepare 1 cup of Toor Dal water.
- It’s 1/4 cup of Tamarind juice.
- You need 1 tsp of Urad dal.
- You need 1/8 tsp of Methi seeds.
- It’s 1 of Tomato chopped.
- You need 1/4 tsp of Chilli powder.
- It’s 1/4 tsp of Coriander powder.
- It’s 1/4 tsp of Cumin powder.
- You need 3 of Garlic cloves.
- Prepare 2 of Green chillies broke into two.
- You need 1 tsp of Cumin.
- You need Pinch of Hing.
- It’s as per taste of Salt.
- You need 2 of Red chillies.
- You need 3/4 tsp of pepper.
Today we are going to see how to prepare simple and easy Rasam without any rasam powder. Its simple and easy to cook for Bachelors. Authentic Rasam Recipe- a South Indian Soup is the easiest and simple recipe that can be made in minutes. Rasam will be included in our lunch menu for almost every day.
Basic Rasam (South Indian Soup) instructions
- When you cook Toor dal add extra water and filter it keep aside. You can also use plain water, but this taste better than plain water. Heat Kadai in medium flame add Toor dal with another cup of water. Add turmeric powder, chopped tomato, chilli powder, coriander powder, cumin powder, 1 garlic sliced, green chilli, salt and shallot. Let this boil once it starts to boil add tamarind extract..
- Close with lid and simmer for 20 minutes in very low flame. After 20 minutes. Move this aside. Heat 1 tsp of ghee in small Kadai. In pestle add cumin seeds, remaining garlic and pepper. Crush this. In ghee add mustard, fenugreek seeds, red chilli, curry leaves and crushed herb..
- Close with lid and simmer for 20 minutes in very low flame. After 20 minutes. Move this aside. Heat 1 tsp of ghee in small Kadai. In pestle add cumin seeds, remaining garlic and pepper. Crush this. In ghee add mustard, methi seeds, red chilli, curry leaves and crushed herb..
- Once done pour this in soup and cook again for another 15 minutes in low flame. Garnish with coriander leaves and check salt. Very yummy Indian soup goes good with rice or you can have it plain..
It is the only menu item that can be served in any course of South Indian meal. Here you find detailed instructions, tips, serving suggestions and including step by step pictures. Rasam or King Soup is one that featured in our house on rainy days or days when someone, most often my father, had a cold. It's a South Indian soup -peppery and hot, sour and nourishing and clears the head. It can be strained and enjoyed in a mug or served as is over a bowl of hot basmati rice.