No dal, no rasam powder, quick and easy recipe with step by step cooking photos. This rasam is sour, spicy and really tasty one. Rasam can be had plain like a soup as an appetizer. It is best to have rasam in chilly winters or when you are suffering from cough and cold, the spices like black pepper, cumin, fenugreek, garlic, shallots and tamarind help in relieving the cold. But at my home I usually served with steamed red rice along with any vegetable side dish like potato roast, beetroot thoran and non- veg like fish fry. Do try this yummy Kerala rasam for this vishu and enjoy like me. So lets see how to make rasam without rasam powder.
I am posting this recipe mainly for beginners in cooking, who want to make tasty rasam in minutes but do not have rasam powder and dal in hand. Many asked me for a tasty rasam without rasam powder, so this is for you all my wonderful readers. The word ‘Rasam’ has its origin in ancient Sanskrit literature. Rasam means juice in Sanskrit.
Tips- Adjust the tamarind, red chilies and black pepper to your taste. Add water according to your required consistency, around 2 to 2 and 1/4 cup. Adding curry leaves and coriander leaves enhance the flavor of rasam. Even you can powder this spices in advance and store it in an airtight container for about a month. From that u can use 1 and 1/2 tbsp of the powder to prepare this rasam. Always boil rasam in a low flame, once rasam becomes frothy at the top, do not boil after that it will not taste good.
How to Make Rasam Recipe- Quick and Easy Rasam without Rasam Powder- Kerala Sadya Recipe
Soak tamarind in 3/4 cup warm water for 15 minutes.
Meanwhile you can prepare spice powder for rasam, In a pot dry roast black peppercorns, cumin seeds, fenugreek seeds and dry red chilies in a low flame. Cool down and powder it in a blender.
On the same pot, pour coconut oil and add mustard seeds. After mustard seeds splutter, add dry red chilly and curry leaves.
Then add in crushed garlic and shallots, saute until raw smell completely diminishes and it turn slightly brown.
Add tomatoes along with little salt, cook until tomatoes are soft and tender.
Now add in turmeric powder and coriander powder, combine well and saute for few minutes. It's raw smell should go own.
Now add the spice mix powder,( cumin-pepper powder that you prepared before) mix and saute for 2 minutes in low flame. Then finally add the hing powder and combine well.
Then pour the tamarind juice. (pour it after squeezing the pulp and drain out the juice alone)
Add 2 cups of water well, add salt and sugar. Then add coriander leaves too.
Allow to simmer for 5 minutes. Rasam that is done on a slow flame tastes good, do not over boil it. Serve along with rice.
Enjoy!! Happy cooking and stay healthy.