Quick and Easy Rasam Recipe – By Malsha – eLanka
Ingredients:
- Large onion – ½
- Garlic cloves – 4 to 6
- Ginger – Small piece (about the size of one garlic clove)
- Coriander seeds – 1 tablespoon
- Cumin seeds – 1 ½ teaspoons
- Black pepper – 1 teaspoon
- Dried red chili – 1 or 2
- Fennel seeds – ¼ teaspoon
- Turmeric powder – ¼ teaspoon
- Asafoetida (Hing) powder – ¼ teaspoon
- Salt – to taste
- Thin tamarind juice – 350 ml
- Water – 350 ml
Instructions:
- Prepare the asafoetida powder, turmeric powder, and salt. Also, set aside thin tamarind juice and water.
- Chop the onion and slice the garlic cloves.
- Add garlic, ginger, dried red chili, onion, fennel seeds, cumin seeds, coriander seeds, and black pepper to a food processor. Grind them into a coarse mixture.
- Place a cooking pan on the stove and add the tamarind juice and water.
- Add salt and turmeric powder, mix well, and turn on the heat to high. Cover and cook for about 3 minutes.
- Remove the lid and add the ground mixture. Mix well, cover, and cook again on high heat for about 2 minutes.
- Taste the rasam and adjust salt if needed.
Notes:
- If you prefer less spiciness, reduce the amount of black pepper.
- After adding the ground mixture, do not cook for too long, as it may cause the rasam to taste bitter.
