Rasam traditionally is made with cooked lentils but cooking lentils takes some pre-planning as they need to be pre-soaked and then boiled before this soup dish is prepared. Hence for all those who want to make a quick rasam without the lentils, you are in the right place! The lentils generally used in the traditional recipe is cooked toor dal which is added to thicken up the soup.
Rasam is a spiced runny soup that is generally served as part of full meal in south of India. Rasam, comes in different flavours and is named by the predominant flavor in it like pepper rasam, garlic rasam, lemon rasam and a more exotic and less common pineapple rasam.
Rasam is also known popularly for its health benefits which include its flu-busting properties as help its abilities to aid digestion. Drink hot rasam with some extra pepper and your cold, flu or fever will just disappear. A great winter recipe!
Here is the recipe for an easy tomato garlic rasam cooked without lentils.
|Coriander leaves||1 cup|
|Cumin Seeds||1 tsp|
|Mustard Seeds||1 tsp|
|Oil (or) Ghee||1 tbsp|
|Rasam Powder||3 tbsp|
|Tamarind||Gooseberry sized ball|
- Prep the ingredients: Soak tamarind in 1 cup of hot water for 5 minutes and squeeze out the tamarind juice and separate the fiber solids. Keep the tamarind juice separate. Chop the tomatoes and garlic. Coarsely crush the peppercorns.
- Cook the rasam: In a pan, add the chopped tomatoes, garlic, rasam powder, tamarind juice and the remaining water. Place the pan on medium heat and bring the water to boil stirring occasionally. Add sugar, peppercorns and salt and mix well.
- Tempering: In a small pan, add oil. When the oil is hot, add the mustard seeds and cumin seeds. When the mustard and cumin seeds begin to pop, tear the red chilies and add it, add asafoetida and curry leaves. Switch off the flame and saute till the curry leaves crisp up and the asafoetida gives out a nice flavour. The tempering is now ready.
- Mix the tempering to the prepared rasam. Add the chopped coriander leaves and stir it in. Serve the rasam hot as a soup or enjoy it with rice.
- Garlic is optional. You can add less garlic or skip it completely.
- Swap jaggery for sugar for a richer taste.
- I love the flavor coriander leaves give to the rasam and hence like to add lots of coriander leaves when its prepared. Add the coriander leaves and stalks to the recipe. It will enhance the falvour of the dish.
- Add more peppercorns if you want the rasam to be more spicy.
- Depending on what rasam powder you are using, you may need to adjust the quantity added. For this recipe, the MTR Rasam mix was used.
- Rasam powder is easily available in Indian stores. The recipe to prepare the powder at home is coming soon on this site.