5/5 (7)

Rasam is one of my favorite comfort foods. I cannot imagine a day in my life without having rasam. Few years back, I had to attend a training in Ahmedabad for about 3 months. I got to eat only rotis all the time. But as soon as I came back to Chennai, the first thing I ask my mom was “Please make rasam for me”. I missed my mom’s rasam rice so much.

Here is my mom’s recipe for rasam powder and rasam.

Ingredients:

Rasam Powder:

For Every day use (section 1):

1. Toor dhal – 1 and 1/2 teaspoon
2. Bengal gram dhal – 1 and 1/2 teaspoon
3. Methi seeds – 1/4 teaspoon
4. Coriander seeds – 2 heaping tablespoons
5. Black pepper – 1 heaping tablespoon
6. Cumin seeds – 1 tablespoon
7. Dry red chilli – 1 (long), I have added extra 1 for my palate

For Storage (section 2) : (in air tight container, at room temperature for up to 3 months)

1. Toor dhal – 1/2 cup
2. Bengal gram dhal – 1/2 cup
3. Methi seeds – 1 heaping tablespoon
4. Coriander seeds – 2 heaping cups
5. Black pepper – 1 heaping cup
6. Cumin seeds – 1 cup
7. Dry red chilli – 16 (long), please reduce the spice, if you cannot tolerate it

Rasam: (Section 3)

1. Tamarind – 1 small lime size
2. Mustard seeds – 1/2 teaspoon
3. Garlic – 5 pods (crushed using the back of a wooden spoon)
4. Curry leaves – 7 to 8
5. Dry red chilli – 2 (broken into 2)
6. Tomato – 1/2 cup (roughly chopped)
7. Turmeric powder – 1/2 teaspoon
8. Asafoetida powder or hing – a pinch
9. Rasam powder – 1 heaping tablespoon
10. Salt – 1 and 1/2 teaspoon or as required
11. Water – 3 cups
12. Cooked toor dhal – 2 tablespoons (optional)
13. Oil – 1 tablespoon

Method:

1. First let us make the rasam powder. If you are making fresh rasam powder for every day use, dry roast (without oil) the 1.5 teaspoon toor dhal, 1.5 teaspoon bengal gram dhal, 1/4 teaspoon methi seeds on medium flame for 2 to 3 minutes. Once you see slight color change, transfer the contents to a separate bowl. Then dry roast the remaining ingredients from section 1 for 4 to 5 minutes, until you sense the roasted smell of the spices and transfer them to the same bowl.

2. After the spices are cooled, grind them to a fine powder consistency.

If you are making bulk rasam powder, use the measurements given under section 2. Dry roast every ingredient separately for 4 to 5 minutes under medium heat, cool them and then powder them. Store in air tight container at room temperature for up to 3 months.

3. Now to make the rasam: Soak a lime sized tamarind ball in 1 cup warm water for 10 minutes. Gently crush the tamarind, filter the tamarind juice and keep it ready.

4. Then heat a deep vessel, add oil, mustard seeds and allow to splutter. Then add crushed garlic pods, curry leaves and saute for a minute.

5. Now add tomatoes, dry red chili and saute for 1 more minute.

6. Then add the extracted tamarind juice along with 2 cups water, turmeric powder, freshly made rasam powder, asafoetida powder and salt. When the rasam starts to boil, switch off the heat.

You can also add 2 tablespoons of cooked toor dhal at this stage. It is optional.

7. Garnish with coriander leaves.