Rasam normally forms the second course in a traditional South Indian menu. There are
various method of preparing rasam, e.g. Lemon Rasam, Pineapple Rasam, Garlic Rasam, Ginger Rasam
etc. This dish is made with a variety of ingredients and have various method of preparation in each home.
However the standard and important ingredient in this dish are tomatoes and tamrind juice . The taste of
Rasam depends on the spicyness, pungent and aroma of spices.One can never go wrong after using
Nani’s Natural Rasam Powder.
- CORIANDER SEEDS
- CUMIN SEEDS
- YELLOW LENTILS
- BENGAL GRAM
- FENUGREEK SEED
- BLACK PEPPER CORN
- RAW MANGO POWDER
- KASSHMIRI CHILLI
- BAY LEAF
- CURRY LEAF
- DRY GINGER
- ROCK SALT
This flavoured soup like dish is a very delicious combination with white rice, papad and
TOMATO – RASAM
(4 – Bowls)
- 2 Cups of chopped tomatoes * 2 Tsp. Fenugreek seeds
- 6 Cups water * 2 Tsp. Asafetida
- 6 Garlic clove (Paste) * 2 Tsp. Mustard seeds
- Small piece of Tamarind (Boiled in puree) * 2 Red broken chili
- 2 Tbs. Coriander leaves (Finally chopped) * 10 – 12 Curry leaves
- 1 ½ Nani’s Natural Rasam Powder * 1 Tsp. Turmeric powder
- 2 Tsp. cooking oil * 1 Tbs. Kashmiri chili powder
- Salt to taste
- Heat a big pan with oil. Add mustard and fenugreek seeds. When they begin to splutter add red broken chili, asafetida & curry leaves and fry for a minute.
- Add finally chopped tomatoes, salt, Turmeric powder, red chili powder, garlic paste. Mix well, cover and cook for 2 minutes or more till tomatoes turn mushy and soft. Add Nani’s Natural Rasam Powder and mix well so that oil leaves sides of pan.
- Pour water, bring it to boil, taste and adjust salt.
Strained tamarind pulp and add to Rasam. Allow it to boil well for about 3 to 5 minutes on medium flame. Sprinkle coriander leaves and serve with steam Rice and fried Aplam (South Indian Papad)