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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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