Posts Tagged ‘rasam to drink’

Quick 10 minute rasam without dal

Monday, April 9th, 2012

This is a very quick recipe that I make when we catch a cold or feel sick or tired. But last week N and Junior N went out to swim as daddy wanted to teach R swimming and I had volunteered to make muffins(for cupcakes) for R’s school(till primary age) for Easter.With over a 100 muffins to make and decorate, this was the quick recipe I could think of to go with rice for dinner. At the end it was good that I made the rasam as I was tired of making 120 muffins and I ended up having the rasam too, to give me the energy boost 😀

A quick look of a portion of the muffins:

This rasam does not need any dal and this is almost like a version of mysore rasam. This is very quick to make say 5-10 minutes, even if you have guests who arrive unannounced for dinner, you can make this like a soup.

Toor dal- 2 tbsp
Jeera- 1/2 tsp
Pepper- Less than 1/4 tsp- about 4 or 5 numbers will work.
Red chili- 1

Other ingredients:
Tamarind paste- 1/4 tsp mixed with 1.5 cups of water
Tomato- one small size
Garlic- 5-6 cloves
Salt – to taste

For tempering:
Ghee- 1 tbsp
Jeera- 1/4 tsp
Curry leaves- few
Hing- one pinch


Toast all the ingredients in list 1 except garlic and tomato to a golden brown color. Transfer to a blender. Toast the garlic separately. Grind the toasted ingredients to a coarse powder and add toasted garlic and fresh tomato, grind it to a smooth paste. Mix tamarind water to this paste.

Heat ghee in a pan add jeera, when it splutters add curry leaves and hing. When they sizzle, reduce the flame and pour the tomato-garlic-tamarind mix, add salt and let it simmer for 10 minutes till the rasam is frothy and the aroma of rasam boiling hits you :) Switch off and cover(to seal the aroma). Serve with papad,rice and ghee with any accompaniment of your choice. Or you can even drink it like a soup. The toasted dal is like a rasam powder but you do not need any cooked mashed dal to give it the thickness as the powder will do that job!

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