Omam Rasam | Ajwain Rasam

Usually, after heavy homemade food / eating out food, I prefer having rasam for the next meal as it aids indigestion. Freshly crushed carom, pepper, cumin seeds, and garlic, 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, a comforting drink. it is not only a tasty rice accompaniment but also the best appetizer. Instant omam poondu 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 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  use tamarind paste and prepare rasam? 

Yes, you can use homemade Tamarind paste. I have soaked tamarind in hot water. To speed up the process you can also microwave the tamarind + water for one minute.

can I increase tomato and reduce tamarind?

Yes, you can adjust the ingredients according to your taste.

SHOULD I BOIL THE RASAM FOR A LONG TIME?

No, avoid boiling the rasam for a long time, always cook rasam on low- medium flame till you see some frothy boil.

CAN I MAKE VEGAN THAKKALI I am 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?

To make this poondu rasam postpartum-friendly pathiya samayal, skip a few ingredients. Avoid ginger powder, tomatoes, and red chili.

 

 

 

Other rasam recipes in TMF

 

 

Ingredients:

to crush

1/2 teaspoon carom seeds

2 big garlic cloves

1/2 teaspoon pepper

1/8 teaspoon ginger

1/2 teaspoon cumin seeds

To splutter

1  tsp ghee

1/2 teaspoon peanut oil

 

1/4 teaspoon mustard seeds

 

Fenugreek seeds few

 

1 red chilli

Few curry leaves

 

Turmeric powder pinch

 

1/4 teaspoon coriander powder

 

1/2 cup ripe tomatoes

 

2 cups water

 

Required salt

 

1/2 teaspoon + 1/4 teaspoon asafoetida

 

Coriander leaves few

 

Freshly crushed pepper

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

• First, soak tamarind in 1+1/2 cup of water

• Use a mortar and pestle and crush carom seeds,  pepper, and cumin seeds

• Furthermore, add garlic and ginger; crush again

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

• When the oil turns hot, add mustard seeds, fenugreek seeds, and red chilli;  let them splutter

• Add crushed ingredients; mix well and saute for 1 minute on low - medium flame

• Furthermore, add tomatoes

• Add curry leaves and asafoetida; quickly mix

 

• Furthermore, filter and add tamarind water

• Add turmeric powder, coriander powder,  required salt, and coriander leaves; and mix well

• Cook the rasam on low - medium flame for 3-5 mins

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

• Finally, add freshly crushed pepper and asafoetida; mix well and turn off the rasam