Instant Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 3 - tomatoes
  • 1 lime sized ball - tamarind
  • 2 sprigs - curry leaves
  • 1 tsp - coriander powder
  • 2 - green chillies
  • a small piece - ginger (smashed)
  • a small cup - mashed boiled tur dal
  • 1/2 tsp - turmeric powder
  • 1/4 tsp - sambar powder
  • 2 tsp - rasam powder
  • 2 pinches - asafoetida
  • Salt to taste
  • For tempering:
  • 1 tsp - ghee
  • 6 flakes - skinned garlic
  • 1/4 tsp - black pepper powder
  • a pinch - fenugreek seeds
  • 1/4 tsp - mustard seeds
  • A little - urad dal
  • A handful - fresh coriander

How to Make Instant Rasam

  • Take tamarind juice in a pan.
  • Allow it to boil and after 3 minutes, add turmeric, slit green chillies, ginger and curry leaves.
  • Boil for 2 minutes, add salt, asafoetida powder, sambhar, rasam and coriander powders.
  • Boil for a minute, remove from the fire.
  • In a small pan, heat ghee and add mustard, garlic, pepper powder and some fenugreek.
  • After a minute, add it to the rasam.
  • Add 3 whole tomatoes with skin slit and allow to boil for a minute.
  • Remove from the fire.
  • While serving garnish with fresh coriander.

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