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Rasam without Rasam Powder | Simple and Easy Rasam Recipe

rasam without rasam powder

Who doesn't like rasam ? It is the best comfort food. When we are not feeling well or when we want to finish a meal, we need rasam. Our taste buds long for a cup of rasam or rasam with steaming rice. Though it is a very usual item, we have a diverse and variety of recipes. In each and every region we follow different recipe for rasam. Most of us use rasam powder for making it. I love the flavor of freshly ground spices and that is the only reason I make this powderless rasam. Rasam without rasam powder has an awesome effortless preparation. This is my favorite recipe given by my mom. I hope you will also like this recipe.

There are few other rasam recipes, I will share with you soon. Here I have my other rasam recipes. Refer them too.


Some other Rasam Recipes
Murungai Keerai Rasam or Drumstick Leaves Rasam
Murungaikkai Rasam or Drumstick Rasam
Paruppu Rasam or Paruppu Thanni or Dhal Rasam

Some Kootu or Stew Recipes to have with Rasam
Vellai Poosani Kootu or White Pumpkin Stew
Chow Chow Paruppu Kootu or Chayote Dhal Stew
Chow Chow Paal Kootu or Chayote Milk Stew
Peerkangai Paruppu Kootu or Ridge Gourd Stew
Soraikkai Kootu or Bottle Gourd Stew

simple rasam

Rasam without Rasam Powder | Simple and Easy Rasam Recipe

Prep Time :
Cook Time:
rasam without powder recipe
Yield:
3 to 4 cups
Svg Size:
1 cup
Average Rating:
5 for 5
Calories per Serving:
40
Posted By:
Cuisine:
Tamilnadu

Ingredients
To Grind Coarsely, Dry Ingredients
  • Pepper - 1/2 teaspoon
  • Cumin Seeds - 3/4 Teaspoon
  • Red Chillies - 1 or 2
  • Turmeric Powder - 1/4 teaspoon
  • Asafoetida - 1/4 teaspoon
  • Coriander Seeds - 3/4 teaspoon
To Grind Coarsely, Wet Ingredients
  • garlic - 5 to 7 cloves
  • curry leaves - a handful
  • green chillies - 1 or 2
Tempering
  • Coconut Oil
  • Mustard Seeds, Urid Dhal - 1/2 teaspoon
  • Fenugreek Seeds or Vendhayam - 1/4 teaspoon
  • Red Chillies - 1, broken into two
Others
  • Tamarind - lemon ball sized, soaked and extracted to juice
  • Coriander Leaves - a handful
  • Salt - as per taste

Quick Procedure
  • Take pepper, cumin seeds, red chillies, turmeric powder, coriander seeds and asafoetida in a dry blender and make it to a coarse powder.
  • Add garlic cloves, curry leaves and green chillies to the coarse powder. Grind coarsely.
  • Heat a pan. Add coconut oil. Add mustard seeds, urid dhal and fenugreek seeds. Let them sputter.
  • Add the coarsely ground rasam mixture. Saute till the raw smell goes off.
  • Add tamarind juice. Add salt. Mix well.
  • Let it get heated up and froth. Bubbles should form throughout the surface. (nuraithu varuthal)
  • Before it starts boiling, add coriander leaves and switch off the flame. Mix once again. Rasam is done.
Notes
  • While you saute, take extreme care. Don't burn it. It will become bitter.
  • Using coconut oil increases the taste. You can also use any other oil. no issues.
  • Don't let it boil. If you boil, there will be a difference in taste. We usually say it as 'kaduthu porathu'.
  • Let it rest for few hours to increase the taste. It will make the water absorb more of the spices.

Step-wise Pictures

Take pepper, cumin seeds, red chillies, turmeric powder, coriander seeds and asafoetida in a dry blender and make it to a coarse powder.
Add garlic cloves, curry leaves and green chillies to the coarse powder. Grind coarsely.

Heat a pan. Add coconut oil. Add mustard seeds, urid dhal and fenugreek seeds. Let them sputter.
Add the coarsely ground rasam mixture. Saute till the raw smell goes off.
Add tamarind juice. Add salt. Mix well.

Let it get heated up and froth. Bubbles should form throughout the surface. (nuraithu varuthal)
Before it starts boiling, add coriander leaves and switch off the flame. Mix once again. Rasam is done.



Tasty rasam will be ready in just few steps and just few minutes.
rasam without rasam powder

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authorHi. This is Sabari. I am the author of this blog. You can check out my weight loss story and more about me here.
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