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Tag: Rasam

7 Tips To Make Authentic South Indian Rasam At Home
When we think of South Indian cuisine, dishes like sambar, dosa, idli, and vada come to our minds. But did you know that rasam has its own place in this cuisine? A classic rasam is made with a mixture of delicious spices, including the sourness of tamarind, the sweetness of jaggery, and the spicy taste of spices. Rasam is consumed a lot in winter because it is full of many health benefits. Consuming it not only keeps your digestion healthy but also strengthens your immunity. Rasam is a comforting food for many people. In fact, if you have a cold, consuming a bowl of hot rasam gives you relief from that too.
If you want, you can pair this South Indian soup with rice, dosa, idli, vada, or papad. The best thing about rasam is that in this recipe you get a chance to experiment, and that is why we have many recipes to try, from the classic rasam recipe to lemon rasam. However, to make the perfect rasam, it is important to have the right balance of flavours and neither be too watery nor too thick. If you also want to prepare perfect rasam at home, then here we have given some tips along with the recipe which you can follow.

Also Read: Drinking Too Much Masala Tea? Watch for These 6 Warning Signs!

Photo Credit: iStock

How To Fix The Excessive Sourness Of Tamarind In Rasam?

Rasam is prepared with a combination of tamarind and tomato, but sometimes, apart from tamarind, we use such a variety of tomatoes which is quite sour, due to which the rasam becomes quite tangy. To fix this tanginess, you have to cook one cup of gram dal and mash it in it. Add jaggery to the dal and after cooking for some time, add this mixture to the rasam. With this tip, you can balance the sourness of rasam.

Here Are 7 Important Tips For Making South Indian Rasam:
- Tamarind is an important ingredient for making rasam; tamarind water is often used in rasam. Soak it in lukewarm water for at least 30 minutes.
- If you do not have tamarind, you can use lemon to make the rasam sour.
- Toor dal is used in classic rasam recipes, but it is not necessary to include it in every rasam recipe.
- To make rasam powder, take whole red chilli, cumin, fenugreek seeds, black pepper, gram dal, and whole coriander. All these things have to be roasted with ghee on low flame.
- After all the things cool down, prepare rasam powder by grinding the ingredients in a mortar and pestle; this gives more taste to the rasam. If you want, you can also grind it in a mixer.
- If you want to store the rasam, do not add green coriander to it. When you reheat it to drink, you can add green coriander to it.
- If you want to enjoy delicious rasam this winter season, then we have five great options to try which you can make at home. Click here.
Also Read: Winter Weight Loss Tip: Swap Your Regular Roti for Makki Ki Roti – Here’s How

Try these recipes and let us know which rasam recipe you liked. Happy Cooking!
About PayalFood in the mind, Bollywood in the heart – these two things often shimmer in Payal’s writing. Besides penning thoughts, Payal enjoys a playful tango with new and delicious recipes. Roaming around is her jam; whether catching up on the latest flicks or grooving to the beat, Payal knows how to keep her empty moments brimming with flavour and rhythm.

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November 19, 2024
Love Rasam? You Need To Try This Delightful Jasmine Rasam Recipe ASAP

Few things are as satisfying as sipping on a piping-hot bowl of rasam. This South Indian soup has fans across the country, cherished for its tangy flavour. When paired with idli, vada, rice, or dosa, it becomes a comforting and wholesome meal. While the classic rasam recipe is timeless, several delightful variations have emerged over time. Lemon rasam, garlic rasam, pepper rasam, and amla rasam are a few you may have heard of – or even tried. But have you ever heard of jasmine rasam? This recipe introduces something unique, adding a subtle floral note to the traditionally spicy rasam. If you love rasam as much as we do, you should try this jasmine rasam recipe ASAP! Who knows, it might just become your new favourite rasam recipe.
Also Read: Love Rasam? Elevate Your Meal Experience With Flavorful Garlic Rasam Recipe

Phoro Credit: iStock

Why You’ll Love Jasmine Rasam:

Jasmine rasam is unlike any other variety you’ve tried. Traditionally, rasam is made with toor dal and tamarind, but this version uses jasmine (mogra) flowers as the star ingredient, giving the dish a distinctive flavour. It’s wholesome, refreshing, and a must-try for any rasam lover.

Is Jasmine Rasam Healthy?

Jasmine flowers are rich in antioxidants and have antibacterial properties, making this rasam not just flavourful, but also healthy. Several studies suggest that jasmine flowers can act as a natural healer and help relieve stress. The addition of curry leaves, tomatoes, and spices further enhances its nutritional value.

How To Make Jasmine Rasam At Home | Jasmine Rasam Recipe

The recipe for this jasmine rasam was shared by chef Sneha Singhi Upadhaya on her Instagram page. Start by blitzing tomatoes into a fine puree and set it aside. Next, coarsely pound coriander seeds, peppercorns, garlic, dried red chillies, and curry leaves using a mortar and pestle. Heat oil in a pan and add hing (asafoetida), jeera (cumin), and red chillies, allowing them to splutter. Once fragrant, add the pounded masala and cook for about a minute. Then, add the tomato puree and cook for a few more minutes. Pour in water, salt, and haldi (turmeric), and bring it to a boil. Remove from heat, add the jasmine flowers, and let the rasam rest for 20-30 minutes. Serve hot and enjoy!
Also Read: South Indian Recipes: How To Make Tomato Rasam, The Easy Way! (Recipe Video Inside)

Watch the complete recipe video below:

Try making this delicious jasmine rasam for your family and let us know how they found its taste in the comments below. For more rasam recipes, click here.

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October 1, 2024
Rasam Maggi: This Delicious Mix Of Spicy Masala And Instant Noodles Is A Must-Try

Picture this: you are sitting on a window sill as it pours like cats and dogs outside. While enjoying this weather, you are slurping your favourite 2-minute noodles – Maggi! Yes, Maggi is the first thing that comes to our mind when it’s raining and we crave something hot and comforting. The spicy kick of the masalas combined with soft, slurpy noodles is a combination that no other dish can beat. This is what makes it a beloved dish all over India. Thanks to its versatility, nowadays we find several unique recipes that amp up the taste of these noodles. From Manchurian Maggi to Punjabi tadka Maggi, the list is endless. Joining this bandwagon is another unique recipe that combines the flavours of these noodles with the tangy essence of tomatoes – we are talking about Rasam Maggi! Yes, you read that right! This unique Maggie recipe is perfect for those who love to experiment with taste and can’t get enough of South Indian flavours. Intrigued? Well, you should be! Try this deliciously unique recipe before monsoon bids farewell. But before we jump to the recipe, let’s discuss some questions related to the recipe.

Also Read: These Maggi Pakodas From Ahmedabad Are The New Twist To Maggi (Recipe Inside)

What Makes Rasam Maggi So Special?

This Maggi recipe is perfect for people who love to experiment with flavours. The zesty broth, made with freshly roasted spices and tomatoes, gives Maggi a delightful twist that pairs perfectly with the soft, slurpy noodles. The best part about this recipe is that it is extremely versatile and easy to make, so even if you are a newbie in the kitchen, you can enjoy the flavours of this unique recipe. Whether enjoyed alone on a rainy day or shared with friends and family, rasam Maggi offers a blast of flavours that turns the ordinary into the extraordinary.

How To Ensure That Your Rasam Maggi Doesn’t Turn Soggy?

To ensure that your rasam Maggi doesn’t turn soggy and clumpy, make sure only to boil the noodles to 80 per cent. This is because after you transfer the noodles to the masala mixture, it will absorb the flavours and cook completely in it. Also, make sure to mix the boiled noodles gently in the rasam mixture so that you don’t break the noodles. Let the flavours infuse in the masala mixture and noodles for a delightful blend of tangy flavours.

Rasam Maggi Recipe | How To Make Rasam Maggi At Home

Making rasam maggi at home is pretty simple. This recipe was shared by digital creator @bhukkadintown on Instagram. To make this:

1. Prepare Rasam Powder

Heat a tawa and dry roast cumin seeds, black pepper, chopped garlic pods, and curry leaves in a pan. Once done, let it cool and then grind it into a fine powder using a blender or mortar and pestle.

2. Boil Noodles

In a pan, boil some water and cook Maggi noodles as per the packet instructions. Drain the water and set it aside.

3. Prepare Tempering

In the same pan, heat some oil and add mustard seeds. Allow them to splutter. Then add cumin seeds, asafoetida, and curry leaves. Saute for a minute until aromatic.

4. Add Other Ingredients

To this mixture, add crushed tomatoes, turmeric powder, homemade rasam powder, Maggi masala, and salt. Mix well and pour in water. Bring the mixture to a boil and let it simmer for 10-15 minutes.

5. Add Noodles

Once the masala is prepared, add cooked Maggi noodles to the rasam mixture. Mix well and let it simmer for a few more minutes so that the noodles absorb the flavours.

6. Garnish

Garnish the cooked noodles with chopped coriander leaves, grated coconut, and a dash of Podi masala. Serve hot!

Bonus Tip:

If you want to increase the protein content of these noodles, crack in one egg and add shredded boiled chicken pieces! (Thank us later!)

Watch the full video below:

Also Read: Watch: Maggi With A Chilli Garlic Twist Leaves Internet Impressed

So, try this unique Maggi recipe today and let us know in the comments below how you like its taste!

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August 31, 2024