Saturday, January 2, 2010

"Rasam" - Indian Soup Recipe And It's Benefits!

I must agree that our grandmothers and mothers authentic rasam will always be the road to a tasty rasam. Yes, sure, after all, many of us are always proud of these ladies because no matter what, they won't mind the hours in the kitchen pounding and grinding fresh spices. But you see, things are not the same anymore. In this era of career women, tell me, we want to keep it simple and easy with cooking. Of course, undoubtedly, rasam has not been forgotten as a super healthy Indian soup which is highly suggested especially when one is down with cold and flu. Honestly, I will still vouch on a home style rasam, but when you are beginner in the kitchen, don't worry, rasam made with instant rasam podi/powder is a good start. You are doing good compared to those women who find hundred and one excuses not to cook, let me now guide you through on this rasam. Pretty much made with the customary or said as must add ingredients, here's to the beloved peppery, garlicky and tangy rasam goodness!! 

2 tbsp rasam powder (or as preferred)  
I medium size onion (slice thinly)
5 garlic (pounded roughly)
I medium size tomato (slice thinly)
1 tsp mustard seeds
3 to 4 dried red chillies
1/2 tbsp assam/tamarind juice (or as needed) 
Sprigs of spring onion (can also use curry leaves)
1 tbsp oil
Salt to taste 
Heat oil and add in onion, garlic and tomato.
Fry over low heat till mushy.
Add mustard seeds, dried chillies and rasam powder.
Stir, pour 1.5 litre water (or as needed) and simmer.   
Pour tamarind juice.
Season with salt.
Heat through but do not boil.
Off the heat and combine in spring onion.  
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