Rasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed Lentils are added by some along with any preferred vegetables. Nowadays all the seasonings required are combined and ground beforehand into a Rasam Powder which is then readily used. These powders or paste are also available commercially.
It is eaten with rice or separately as soup. In a traditional meal, it is preceded by sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency.
- 1 Tablespoon toor dal
- 5-6 dry red chilies
- 1/2 Tablespoon cumin seeds
- 1 Tablespoon coriander seeds
- 1 Teaspoon peppercorns
- 1 Teaspoon dry curry leaves
- Ghee(clarified butter) for roasting
How to make Rasam Power
- Roast each of the above till they turn aromatic.
- Powder to a fine powder using a coffee grinder and use as required.
- This will keep well for months in a airtight container.
- you can make a larger quantity of this by using the above ingredients in the same ratio.