Rasam is one of the south Indian's special,favorite and most frequently made and healthy dish..its made in many versions…The taste of rasam is based on the ingredients we add to water…we can add as much we like..each ingredient gives different flavor and taste..its up to us how do we like the flavor..Here i am giving the recipe of tipical Andhra rasam..this is the basic rasam..this rasam is called as Charu…My recipe is of tamarind rasam..that is chinthapandu charu..which is also called as neella charu.(coz water is main ingredient)
red chillies 3 (yendu mirchi)
crushed garlic cloves 2 (chithipina vellulli garbalu)
peeled and chopped garlic 2 (sannaga turumukunna vellulli)
cumin seeds 1/2 tspn (avaalu)
mustard seeds 1/2 tspn
fenugreek seeds 1/2 tspn (menthulu)
Coriander seeds 1 tspn (daniyalu)
Rasam powder 1spoon (optional)
half onion chopped to slices
raw grated coconut 1 spoon (optional)
tamarind (size of small half lemon)
jagree (bellam) a small piece
Chopped ginger 1/2 tspn
Oil /Ghee 2 tspns
salt to taste
- Heat oil in shallow heavy bottomed vessel.
- When oil is hot enough add crushed garlic cloves and sauté for few seconds..when they turn to little dark..add broken red chilies,cumin seeds,mustard seeds,coriander seeds,methi seeds and sauté till the mustard seeds starts popping..now add chopped onions,chopped ginger,chopped garlic and curry leaves..sauté for 1 and half minute and add grated coconut ..sauté for 1 minute and add water to this talimpu/tadka/seasoning.Now add the jagree piece,tamarind ball,rasam powder,salt and..turmeric..cover with lid and increase stove …waite till the water boils.
- When the water comes to boil..reduce the flame and taste it to check spices…adjust if necessary..if spiciness of the red chilies are not enough then add very little red chilli powder and let it boil for 5 more minutes..if all the spices are correct we can off the flame..
- Now sprinkle the chopped coriander on the top of rasam and place the lid for 5 minutes…Now serve this hot ,tasty n spicy rasam.
- Red chilli powder is not added in the beginning coz…it floats on the water n taste wont be that good…so add more red chilies in tadka/seasoning if u want more spiciness.
- If sourness is more in rasam..add little jagree and salt if necessary and also add little water n bring to boil.
- if salt is more…add water and adjust the other spices
- if curry leaves are available to u..add more..it gives nice smell n taste..u can place the curry leaves with stems in the vessel while the rasam is boiling..so that all the juice from the leaves will come to rasam n smells very good n good for health too..you can remove that curry leaf stems when the rasam is done.
- Grated coconut should not be sauted for more..because it oozes coconut oil if sauted more and rasam gets the smell of coconut oil..so before adding water we just add grated coconut sauté for few seconds.
- Coriander leaves need not be boiled or sauted..coz they r very tender and becomes soft very quickly..so when the rasam is done..off the flame and add chopped coriander leaves and cover it with lid for 5 minutes..when we open the lid for serving u will get the wonderful aroma of coriander leaves.
- Taking a cup of this rasam is very good for digestion..when one suffering from indigestion r from stomach ache you can give a small glass of rasam to drink.