Rasam is South Indian soup dish which is also popularly known as saaru or chaaru. Rasam is a healthy, protein-rich soup specially made in the time of winters or rainy days, and is also considered helpful if someone is suffering from cold or stomach-ache. Rasam has many varieties such as tomato rasam, pepper rasam, Mysore rasam and many more. It is delicious, healthy and most importantly does not require a lot of time to cook.
Rasam is served with Rice or taken after the meal. It is tangy, a bit sour due to the essential ingredient called tamarind. Rasam powders are also available in the market, but some people tend to prepare rasam without using any extra powder or artificial flavors. So let’s go through the list of Top 5 Rasam Recipes you should not miss.
1. Rasam Recipe
This is the simple one we are starting with. Here we begin the process with dry roasting some methi seeds, peppercorn, dried red chili and cumin seeds and blend it into a powder. Later on, we prepare the soup by adding some mustard seeds, methi seeds, and dried red chili in some oil. After this, we add onion, curry leaves, and tomatoes, with allspice powders and prepared ground powder. The trick is to add more water, around 3-4 cups. After boiling for a couple of minutes, it is ready. Full Rasam Recipe here.
2. Dal Rasam
Dal rasam is usually the spicy and tangy one. We use Arhar Dal for making this rasam, which proves to be healthy and heals cold or cough right away. By dry roasting cumin, peppercorn, coriander seeds and dried red chili, later blend it into a powder. We use soaked and mashed arhar dal for this, and for the base of the cooking, we add mustard seeds, urad dal, curry leaves and dried red chili with all the spice powders and prepared ground rasam powder as well. Later on, add mashed lentil and soaked tamarind pulp into the masala and add ample amount of water. 5-10 minutes later the rasam is ready to be served hot.
3. Tomato Rasam
For tomato rasam, we prepare the same kind of rasam powder before. In a different pot, we add oil, mustard seeds, cumin and fenugreek seeds, after a while, we add curry leaves, dried red chili, and at least 3-4 tomatoes chopped.Add all the powdered spices once tomatoes are nicely squished up. Add at least 4cups of water and add the ground masala as well. The tomato rasam is ready to be served once boiled for 5-10 minutes.
4. Beetroot Rasam
This is one is an excellent option for winters. Also, beetroots are mostly available in the winters; we tend to make this rasam more in this season. Beetroot is cut and blended with grated coconut, and later in a pot, we add it in a masala base of mustard, cumin, hing (asafoetida) and urad dal, with chopped garlic and slit green chilies. Later on, continuing, turmeric pulp and chopped onion, with spice powders and ample amount of water. This rasam might look a bit thicker than other rasam.
5. Pepper Rasam
The best part about pepper rasam is that this the ultimate remedy for the sour throat, cold or any such sufferings. Its ground powder is prepared with garlic pods, red chili, black peppercorn and cumin seeds which is ground into s semi-fine powder. Having the necessary masala ingredients of mustard seeds, curry leaves, and hing, along with this powder and chopped tomatoes. And there you go, add a generous amount of water in the pot and chopped coriander. Pepper rasam is ready to be served hot on your dinner table.