Hotel style rasam | Rasam recipe

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.

Should I use a mortar & pestle for rasam? 

Yes, it gives the best texture and taste to the rasam. If you don’t have it, pulse in the mixie jar. Avoid grinding 

Can I  soak tamarind and prepare rasam? 

I generally have homemade Tamarind paste. It helps for quick cooking. Instead, you can soak tamarind and prepare tamarind water. To speed up the process, you can microwave the tamarind + water for one minute or soak the tamarind in hot water and prepare rasam.

Can I increase tamarind and reduce tomato?

No, the sourness of hotel rasam is mainly from tamarind, so add a little tomato.

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

CAN I ADD DAL for rasam?

Yes, you can add dal, but in that case, increase the spice powders accordingly.

HOW TO MAKE THIS POSTPARTUM-FRIENDLY RASAM?

Other rasam recipes in TMF

Hotel style rasam

10 minutes Tamil nadu rasam

5 from 2 votes

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Ingredients

HOTEL RASAM CRUSH

• 3 big garlic cloves
• 1 tsp pepper
• 1 tsp cumin seeds

TO SPLUTTER

• 1/2 tbsp peanut oil
• 1/2 tsp mustard seeds
• Few curry leaves

RASAM

• 1 big ripe tomato chop and mash
• 2 tbsp Tamarind Paste
• 2 cups water
• Required salt
• 1/2 tsp asafoetida
• Coriander leaves few
• 1 tsp ghee
• Freshly crushed pepper

Instructions

• First, keep all the ingredients ready for the rasam
• Use a mortar and pestle and crush the ingredients under “hotel rasam crush.”
• Add  oil to the pan and turn on the stove to medium heat
• When oil turns hot, add mustard seeds and let them splutter
• Add curry leaves and mix well
• Furthermore, add the pulsed mixture and turn down to low-medium flame
• Sauté for 15 seconds
• Add tomatoes and saute for 30 seconds
• Furthermore, add water, tamarind paste, asafoetida, salt, coriander leaves, and mix
• Cook the rasam on low - medium flame
• Initially, rasam starts to bubble, then turns to a frothy boil
• Add ghee and freshly crushed pepper; mix well and turn off the rasam

Video

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Notes

1. To make hotel-style rasam postpartum friendly rasam I skipped red and green chilli. For regular rasam, you can add  red chilli / green chilli while tempering
2. You can pulse grind the ingredients if you don't have mortar & pestle
3. Avoid boiling the rasam for long time 
4. Always use ripe mushy tomatoes for the rasam
5. Skip ghee for vegan rasam

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Ingredients:

Hotel Rasam Crush

3 big garlic cloves

1 tsp pepper

To splutter

Rasam

How to make hotel-style rasam with step-by-step pictures

• First, keep all the ingredients ready for the rasam
• Use a mortar and pestle and crush the ingredients under “hotel rasam crush.” 

• Add  oil to the pan and turn on the stove to medium heat

• When oil turns hot, add mustard seeds and let them splutter

• Add curry leaves and mix well

• Furthermore, add the pulsed mixture and turn down to low-medium flame

• Sauté for 15 seconds

• Add tomatoes and saute for 30 seconds

• Furthermore, add water, tamarind paste, asafoetida, salt, coriander leaves, and mix

• Cook the rasam on low – medium flame 

• Initially, rasam starts to bubble, then turns to a frothy boil

• Add ghee and freshly crushed pepper; mix well and turn off the rasam