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Omam Rasam

10 mins instant rasam
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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 teaspoon ghee
  • 1/2 teaspoon peanut oil
  • 1/4 teaspoon mustard seeds
  • Fenugreek seeds few
  • 1 red chilli

Rasam

  • 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

Instructions

  • 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

Video

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Notes

  1. To make postpartum-friendly rasam skip red chilli and tomatoes
  2. You can pulse grind the ingredients if you don't have mortar & pestle
  3. Avoid boiling the rasam for a long time 
  4. Always use ripe mushy tomatoes for the rasam
  5. Skip ghee for vegan rasam
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