Rasam Recipe | How To Make No Rasam Powder Rasam – 4 Ways with detailed photo and video recipe. perhaps one of the important flavoured immunity boosters in South Indian rasam recipes is made with spices, herbs and lentils. It is an ideal liquid curry soup and goes very well with hot steamed rice, but also an ideal appetiser soup. Apart from being an ideal side dish to rice, it also helps to increase immunity and fight against common cold, cough, sore throat and flu symptoms.
I have always been a huge fan of simple recipes which includes sambar, dal and even any curries. In addition, if it includes some medicinal benefits it is even better. The medicinal benefits are best prepared with basic and simple organic ingredients. The first basic one is the lemon rasam which is loaded with fresh herbs like ginger, curry leaves, coriander, chillies and lemon juice. Basically, the concentrated combination of these herbs is served it helps, clear nasal blockage, and throat pain and also improves digestion. The second variant is the pepper cumin rasam. The combination of these spices with a strong sour taste from tamarind helps to improve immunity and also the heat from the pepper helps to fight against common cold and flu symptoms.
Furthermore, some additional tips, suggestions and variants to the rasam recipe 4 ways. Firstly, adding the lentil is not mandatory, but helps to improve the consistency and also adds flavour and taste to it. Moreover, you can add any type of lentil including moong dal, channa dal and masoor dal. Secondly, you do not have to limit yourself to just spice and herbs and you can mix and match these 4 options. For instance, you can add the spice mix prepared for pepper rasam to lemon rasam too. Lastly, you may prepare it in bulk and use it for different stages of the meal throughout the day. Also, the spice level gradually decreases as it is rested and hence try to make it concentrated in its taste.
Finally, I request you to check my other related Rasam Recipes Collection with this post on rasam recipes. it mainly includes my other related recipes like tamarind rasam, south indian rasam, thili saaru, majjiga pulusu, pachi pulusu, kalyana rasam, pesara pappu charu, paruppu rasam, lemon rasam, punarpuli saaru. Further to these, I would also like to mention my different related recipes categories like,
Video Recipe:
Recipe Card for Rasam – 4 ways recipe:
Rasam Recipe | How To Make No Rasam Powder Rasam - 4 Ways
Ingredients
for lemon rasam:
- 1 tomato, chopped
- 2 inch ginger, finely chopped
- 3 chilli, finely chopped
- few curry leaves
- 2 tbsp coriander, finely chopped
- ½ tsp turmeric
- 1 tsp salt
- 5 cup water
- 1½ cup toor dal
- 2 tbsp coconut, grated
- 2 tbsp coriander, finely chopped
- 2 tbsp lemon juice
for tempering:
- 3 tsp oil
- 1 tsp cumin
- 1 dried red chilli, broken
- few curry leaves
- pinch hing
for pepper rasam:
- 2 tsp pepper
- 1 tsp cumin
- ¼ tsp methi
- ½ tsp coriander seeds
- few curry leaves
- 1 tomato, chopped
- few curry leaves
- ½ tsp turmeric
- 1 tsp salt
- 1¼ cup tamarind extract
- 5 cup water
- 1½ cup toor dal
- 2 tbsp coriander, finely chopped
Instructions
how to make lemon rasam:
- firstly, in a large kadai take 1 tomato, 2 inch ginger, 3 chilli, few curry leaves and 2 tbsp coriander.
- also add ½ tsp turmeric, 1 tsp salt and 5 cup water.
- mix well, cover and boil for 15 minutes.
- after boiling, the tomato has softened and all the flavours are in the water.
- further, add 1½ cup toor dal and get to a boil.
- prepare the tempering by heating 3 tsp oil. you can also use ghee for better flavour.
- splutter 1 tsp cumin, 1 dried red chilli, few curry leaves and pinch hing.
- pour the tempering over the rasam.
- also add 2 tbsp coconut, 2 tbsp coriander and 2 tbsp lemon juice. mix well.
- finally, enjoy lemon rasam with steamed rice or you can drink it as a soup.
how to make pepper rasam:
- firstly, to prepare the spice mix, in a pan take 2 tsp pepper, 1 tsp cumin, ¼ tsp methi, ½ tsp coriander seeds and few curry leaves.
- roast on low flame until the spices turn aromatic and curry leaves turn crisp.
- cool completely, and grind to a coarse powder. rasam spice mix is ready. keep aside.
- in a large kadai take 1 tomato, few curry leaves, ½ tsp turmeric and 1 tsp salt.
- also, add 1¼ cup tamarind extract and 5 cup water.
- mix well, cover and boil for 15 minutes.
- after boiling, the tomato has softened and all the flavours are in the water.
- further, add prepared spice mix, 1½ cup toor dal and get to a boil.
- pour the tempering over the rasam and add 2 tbsp coriander. mix well.
- finally, enjoy pepper rasam with steamed rice or you can drink it as soup.
Nutrition
How to make Rasam with step by step photos:
Lemon Rasam:
- Firstly, in a large Kadai take 1 tomato, 2-inch ginger, 3 chillies, a few curry leaves and 2 tbsp coriander.
- also add ½ tsp turmeric, 1 tsp salt and 5 cup water.
- mix well, cover and boil for 15 minutes.
- after boiling, the tomato has softened and all the flavours are in the water.
- further, add 1½ cup toor dal and get to a boil.
- prepare the tempering by heating 3 tsp oil. you can also use ghee for better flavour.
- splutter 1 tsp cumin, 1 dried red chilli, few curry leaves and pinch hing.
- pour the tempering over the rasam.
- also add 2 tbsp coconut, 2 tbsp coriander and 2 tbsp lemon juice. mix well.
- finally, enjoy lemon rasam with steamed rice or you can drink it as soup.
Pepper Rasam:
- firstly, to prepare the spice mix, in a pan take 2 tsp pepper, 1 tsp cumin, ¼ tsp methi, ½ tsp coriander seeds and a few curry leaves.
- roast on low flame until the spices turn aromatic and curry leaves turn crisp.
- cool completely, and grind to a coarse powder. the rasam spice mix is ready. keep aside.
- in a large kadai take 1 tomato, few curry leaves, ½ tsp turmeric and 1 tsp salt.
- also, add 1¼ cup tamarind extract and 5 cup water.
- mix well, cover and boil for 15 minutes.
- after boiling, the tomato has softened and all the flavours are in the water.
- further, add prepared spice mix, 1½ cup toor dal and get to a boil.
- pour the tempering over the rasam and add 2 tbsp coriander. mix well.
- finally, enjoy pepper rasam with steamed rice or you can drink it as soup.
Notes:
- firstly, make sure to add lemon juice after turning off the flame. else the rasam may turn bitter.
- also, adding dal is optional. it helps to thicken the rasam and also adds flavour.
- additionally, for milagu rasam, you can prepare the rasam powder in advance.
- finally, the lemon rasam recipe and pepper rasam recipe taste great when prepared slightly spicy.
Please send me easy breakfast recipe every morning
https://www.youtube.com/watch?v=IUg0QoXDxgE
you can try this.
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