Rasam is a common household quick made dish with tomato, tamarind, spices and herbs. It is a classic combination of spicy, tangy and mild sweet flavour that gives a real treat to your taste buds. Tamarind and jaggery make this rasam slightly sweet and sour in taste while Sharabeshwara Foods Rasam Powder makes it spicy and aromatic. Probably the word “Rasam” is derived from the word “ras” or “rasa” which means juice or extract or essence. This recipe is sure be a topic of conversation at your dinner table.

RASAM RECIPE INFO:

RASAM INGREDIENTS:

• 2 medium sized tomato (finely chopped)
• 4 green chilli (slit lengthwise)
• 1/2 Tbsp of Sharabeshwara Foods Rasam Powder
• 2 tsps tamarind extract
• 1 tsp jaggery
• 5-6 curry leaves
• salt to taste
• 4 cups water
• 2 cup toor dal (cooked)
• 4 tbsp coriander leaves (finely chopped)

For tempering:

• 2 tsp oil
• 2 tsp mustard seeds / rai
• 1 tsp urad dal
• 4 dried red chilli (broken)
• 5-6 curry leaves
• pinch asafoetida / hing

STEP BY STEP INSTRUCTIONS:

• In a kadai take a tsp of oil, heat well. Add tomatoes, green chili and curry leaves.
• Add tamarind extract, turmeric, jaggery and salt, saute well.
• Add 2 cups of water and get to boil.
• Now add cooked toor dal and mix well.
• Also add 1/2 Tbsp of Sharabeshwara Foods Rasam Powder.
• Mix well and continue to boil for 2 minutes.

Meanwhile, prepare for tempering by heating oil.

Add mustard, urad dal, dried red chili, curry leaves and a pinch of hing or Asafoetida.

Pour the tempering into the rasam, also add coriander leaves.

Serve hot tomato rasam with rice and papad.

INSTRUCTIONS FOR PRESERVING

• Store in an airtight container.
• Use dry spoon to use the contents of the jar.
• Half tablespoon is enough for 5 people, concentration might be affected since it might be too strong if used in a greater quantity.