Selavu rasam | Kongunad special rasam

Selavu rasam | Kongunad special rasam | Rasam for cold & cough | Kongunad special selavu rasam | south Indian rasam recipe | healthy rasam , step-by-step pictures and video recipe. Check out the Selavu rasam video and If you like the video pls SUBSCRIBE to my channel

Village-style 10 mins rasam is super easy to make and a great home remedy for the common cold, cough, flu, etc. . Kongunad-style rasam is a tasty Indian soup for winter.

can I use big onion?

small onion flavor goes well for rasam. Avoid big onion.

WHY POONDU MILAGU RASAM?

Usually, after heavy homemade food / eating out food, I prefer having rasam for the next meal as it aids indigestion.  Poondu rasam is also a great home remedy for sick days or when you have a cold/ sore throat. You can also include poondu rasam in postpartum recipes / pathiya samayal.

INSTANT 10 MINS RASAM

Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Instant hotel rasam is super easy to make, without many ingredients rasam can be prepared within 10 minutes. No dal, no rasam powder for this quick rasam.

CAN I  SOAK TAMARIND AND PREPARE RASAM? 

I used a small piece of tamarind without fiber. instead, you can use homemade Tamarind paste. It helps for quick cooking. Instead, you can soak tamarind and prepare tamarind water. To speed up the process you can also microwave the tamarind + water for one minute or soak the tamarind in hot water and prepare rasam.

DO I NEED THIS MANY TOMATOES?

Yes, the sourness of this rasam is mainly from tomatoes so I added little tamarind and lots of tomatoes.

CAN I ADD DAL?

Traditionally we don't add dal for village-style selavu rasam. Yes you can add dal but in that case, increase the spice powders accordingly

CAN I SKIP GARLIC?

Yes, garlic is optional but it gives a nice flavor to the rasam. I prefer pulsing garlic with pepper and cumin seeds. Instead, you can temper garlic or use garlic powder but pulsed garlic gives the best flavor to the rasam.

SHOULD I BOIL THE RASAM FOR A LONG TIME?

No, avoid boiling the rasam for a long time, always cook the rasam till you see a frothy boil then turn off the stove

CAN I MAKE VEGAN THAKKALI RASAM?

Yes, skip ghee and make rasam or you can also use vegan butter

dry curry leaves

Thakkali thokku

curry leaves fresh for months

homemade tamarind paste

Ghee

Ingredients

1 teaspoon sesame oil

10 small onion

1 teaspoon coriander seeds

5 garlic

1 teaspoon pepper

1/2 teaspoon ginger powder 

1 teaspoon cumin seeds

2 tomato 

small piece tamarind around 1/2 tsp

1 red chilli

required salt

1/4 teaspoon turmeric powder

rasam

2 teaspoon sesame oil

1 teaspoon ghee

1/2 teaspoon mustard seeds

1 cumin seeds

curry leaves few

Around 3 cups of water

coriander leaves few

1/2 teaspoon asafoetida 

pinch of sugar

freshly crushed pepper 

How to make Selavu rasam with step-by-step pictures

• First, add sesame oil to a wide heavy bottomed pan

• Add onion, garlic, and red chilli and saute till they start to change color

• furthermore add coriander seeds and give a quick mix

• Add pepper and cumin seeds; quickly mix

• furthermore add tomatoes, tamarind, turmeric powder, and required salt; mix well and saute till tomatoes turn mushy

• finally, add ginger powder; mix well and turn off the stove

• cool and grind without adding water

Kongunad special rasam

• Add oil and ghee and turn on the stove on medium flame

• when the oil turns hot add mustard seeds, cumin seeds, and curry leaves; let them splutter 

• add ground mixture; quickly mix

• furthermore add water, coriander leaves, asafoetida, and a pinch of salt; mix well and cook on low- medium flame

• cook till rasam comes to a frothy boil

• finally, add freshly crushed pepper; mix well and turn  off the stove

Selavu rasam

quick 10 mins healthy rasam

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Ingredients

• 1 teaspoon sesame oil
• 10 small onion
• 1 teaspoon coriander seeds
• 5 garlic
• 1 teaspoon pepper
• 1/2 teaspoon ginger powder
• 1 teaspoon cumin seeds
• 2 tomato
• small piece tamarind around 1/2 tsp
• 1 red chilli
• required salt
• 1/4 teaspoon turmeric powder

Rasam

• 2 teaspoon sesame oil
• 1 teaspoon ghee
• 1/2 teaspoon mustard seeds
• 1 cumin seeds
• curry leaves few
• Around 3 cups of water
• coriander leaves few
• 1/2 teaspoon asafoetida
• pinch of sugar
• freshly crushed pepper

Instructions

• First, add sesame oil to a wide heavy bottomed pan
• Add onion, garlic, and red chilli and saute till they start to change color
• furthermore add coriander seeds and give a quick mix
• Add pepper and cumin seeds; quickly mix
• furthermore add tomatoes, tamarind, turmeric powder, and required salt; mix well and saute till tomatoes turn mushy
• finally, add ginger powder; mix well and turn off the stove
• cool and grind without adding water
• Kongunad special rasam
• Add oil and ghee and turn on the stove on medium flame
• when the oil turns hot add mustard seeds, cumin seeds, and curry leaves; let them splutter
• add ground mixture; quickly mix
• furthermore add water, coriander leaves, asafoetida, and a pinch of salt; mix well and cook on low- medium flame
• cook till rasam comes to a frothy boil
• finally, add freshly crushed pepper; mix well and turn  off the stove

Video

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Notes

1. To make selavu rasam postpartum friendly rasam skip red chilli. Also, reduce tomatoes
2. Avoid boiling the rasam for a long time 
3. Always use ripe mushy tomatoes for the rasam
4. Skip ghee for vegan rasam

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