How to Prepare Rasam: Rasam Recipe

How to prepare rasam:
First of all, we will roast the whole spices for ground powder. In a non-stick pan and turn on the flame to medium. Add 1tsp of fenugreek seeds, one tsp peppercorn, ½ tsp cumin seeds, and 1 crushed red chili.

Toss the spices for about 2-3 minutes till you start to smell the aroma of the spices. Do not overburn it otherwise it will affect the taste of the rasam.
Now take it out in the plate and let it cool down.

After a while, blend it into a smooth powder, and keep it aside.
Now take a large pot, and turn on the heat on a medium flame. Once the container is hot enough, add 2-3 tbsp of edible oil, red chili, cumin seeds and mustard seeds. Saute it for a minute till the seeds start to splutter.

Now, add curry leaves and garlic and let the curry leaves get crispy before you add anything else.
After a minute, add those freshly chopped tomatoes and toss it well. Add a little salt so that tomatoes will get squishy faster.

After 5 minutes, add the prepared ground powder to the tomatoes and mix everything properly.
Now add at least 3 cups of water and stir it well. Add chopped coriander leaves and let it come to the boil.

Now, turn off the gas and serve it hot with some steamed rice, papad or just as it is.
Rasam is super easy to make and does not require much efforts or ingredients either, and this goes for all the other varieties of rasam as well.

Try this rasam recipe at home and do let me know how it turns out. Jaggery is optional if you have it, you may use it, or you can just use some sugar as well, to balance the flavors.