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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.

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 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

INSTANT THAKKALI RASAM

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

DO I NEED THIS MANY TOMATOES?

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

CAN I ADD DAL?

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 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 rasam till you see 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

How to dry curry leaves

keep curry leaves fresh for months

How to make homemade tamarind paste

Thakkali thokku

Ghee

Other rasam recipes in TMF

Ingredients

Rasam grind

1/2 teaspoon pepper

100 grams tomatoes

1/2 teaspoon cumin seeds

2 garlic cloves

1/2 teaspoon coriander seeds

1/4 cup tamarind water

Required salt

1/4 teaspoon turmeric powder

1 inch Ginger

To crush

2 pepper

1/8 teaspoon fenugreek seeds

1/2 teaspoon cumin seeds

1/8 teaspoon Carom seeds

1 garlic

TO SPLUTTER

1 teaspoon ghee

1/2 teaspoon mustard seeds

Rasam

1 cup + 1/4 cup water

Coriander and curry leaves few

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

First add pepper, cumin seeds, coriander seeds, ginger, and garlic; grind well

Furthermore, add tomatoes, required salt, turmeric powder, and tamarind water; grind again

Transfer to a wide-bottomed pan

Furthermore add water, curry, and coriander leaves; mix well

Bring to a frothy boil and turn off the stove

Coarse Crushed pepper, cumin seeds, fenugreek seeds, carom seeds, and garlic

Add ghee to a tadka pan and heat

Furthermore, add mustard seeds and splutter

Add coarse mixture and roast

Finally add asafoetida and mix well

Transfer and serve hot