This Rasam Recipe is similar to the original recipe but does not use the Rasam powder. It is very quick to make Rasam at home with this easy method. This Rasam Recipe without Rasam powder is mainly for newbies and beginners in cooking. You can try this method when you do not have Rasam powder ready and when you are in hurry to make one.
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This tasty Rasam recipe does not need Rasam powder but uses various whole spices and some spice powders. The blend of tamarind with spices is good for health. This sweet and sour Rasam also has a nice balance of flavours. There is a perfect combination of spiciness and sourness in this hot stew. This dish is flavourful and healthful as well.
The various spices used in this Rasam, infuse their own taste and flavor to the Rasam. The addition of garlic gives its own taste, flavor and spiciness to the Rasam. Whereas the red chillies also add to the heat of this south Indian soup. The core ingredients are tomatoes and tamarind along with other spices. Even without the use of Rasam powder, there will be no alteration in the taste and texture of Rasam.
It is extremely easy to make this restaurant-style Rasam without the Rasam powder. It would be very tasty, lightly tangy and a bit sour along with the minor sweetness. You will love its delicious taste in just first sip only! This is the most appropriate recipe to try if you are living alone and looking for an instant heavy meal. If the proportion of spices is adjusted, then this spicy Rasam can be made mild and given to kids.
- You can reduce or increase the quantity of tamarind as per your taste.
- In case you added extra spices to the rasam, you can balance it by adding extra water to it.
- You can add Jeera in the tadka along with mustard (Rai) as well.
- You can balance the sourness of the tamarind with the spices and a pinch of sugar.
- If you want, add 1 tsp. of sugar. Instead of sugar, you can use grated Jaggery as well.
- You can also grind the coriander leaves with the whole spices.
- If you use more water, then the Rasam would become extra thin.
- You can fry the chopped tomato first and then add in the Rasam mixture. You can also add onions in you want.
- For the Jain Version, skip adding the garlic in the Rasam recipe without Rasam powder.
- If you are making for kids, then do not add chillies and also use less of black pepper.
Garnish & Serving:
This Rasam is the most basic food items of the South Indian Cuisine. It is an essential part of their meal which can be paired with almost anything. No South Indian meal is complete without the tangy Rasam. The aroma of the tasty Rasam is enough to get the attention, but also you can sprinkle some chopped coriander leaves over it for garnishing.
- Serve it with mild flavored steamed Rice dish.
- Some use it as an appetizer as well.
- Have it along with any vegetable side dish like spicy Potato Roast.
- You can also have this Rasam as Soup in the form of starter.
- It can be accompanied vegetable stir as well.
- If you have tamarind paste, then you can use that.
- Adjust the flavors and spices as per the quantity of water as they would be diluted with more use of water.
- The tamarind alone is harmful to throat especially when you a cough. But, tamarind pulp with spices gives a great relief when you have a cough and cold.
- You can also make the Lemon Rasam Recipe with the Rasam powder.
- Don’t let the Rasam to over boil, as it alters the flavor and texture of the Rasam.
- It can be refrigerated and consumed within 2 days.
This hot Rasam is good to intake in cold weather and even during monsoon. One bowl of spicy Rasam can instantly cure your cold or and aid in stomach problems. It heals the sour throat and helps in better digestion. To make the best Rasam, choose the ripe tomatoes and the pulpy tamarind (without seeds). The tomatoes add the sourness whereas the tamarind gives the tartness.
The traditional way to make the Rasam is very recipe but yet you can twist with the method and try some changes. Below mentioned are the two different variations you can try with this recipe.
Variation 1: Rather than directly crushing the whole spices, you can dry roast them. Take the cumin seeds, Mustard seeds, Methi seeds, dry red chillies (broken and deseed), whole black pepper and garlic cloves. Roast them on low flame and grind them to the coarse powder.
Variation 2: Rather than doing the tempering first and then adding tamarind with tomatoes, you can do it in last. Make the Rasam with the necessary ingredients. Once your Rasam has come to the boil and starts to simmer, prepare the spice tempering. Heat the oil and crackle the whole spices. Saute them with red chillies and curry leaves. Immediately pour this hot spice tempering to the prepared Rasam.