When we think of South Indian cuisine, dishes like sambar, dosa, idli and vada come to our mind. But do you know that rasam also has its place in this dish? A classic rasam is made with a blend of delicious spices, which include the sourness of tamarind, sweetness of jaggery and the spicy flavor of spices. Rasam is widely consumed in winters as it is loaded with many health benefits. Consuming it not only keeps your digestion healthy but also strengthens your immunity. Rasam is a comfort food for many people. In fact, if you have cold and cough, then consuming a bowl of hot rasam gives you relief from that too.
If you want, you can make this South Indian soup with rice, dosa, idli, vada or papad. The best thing about rasam is that it gives you a chance to experiment, and that’s why we have a range of recipes to try, from classic rasam recipe to lemon rasam. However, to make the perfect rasam, it is important to have the right balance of flavors and it should neither be too watery nor too thick. If you also want to make perfect rasam at home, then here we have given some tips along with the recipe which you can follow.
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How to fix excessive sourness of tamarind in rasam?
Rasam is made from a mixture of tamarind and tomatoes, but sometimes apart from tamarind, we use different types of tomatoes which are quite sour, due to which the rasam becomes quite spicy. To remove this spiciness, you will have to cook one cup of gram dal and mash it. – Mix jaggery in the lentils and after cooking for some time, add this mixture to the rasam. With this tip you can balance the sourness of rasam.
Here are 7 important tips for making South Indian Rasam:
- Tamarind is an important ingredient in making rasam; Tamarind water is often used in rasam. Soak it in lukewarm water for at least 30 minutes.
- If you do not have tamarind, you can also use lemon to make the rasam sour.
- Toor dal is used in classic rasam recipes, but it is not necessary to include it in every rasam recipe.
- To make rasam powder, take whole red chilli, cumin, fenugreek seeds, black pepper, gram dal and whole coriander. All these things have to be roasted in ghee on low flame.
- Once everything cools down, grind all the ingredients in a mortar and prepare rasam powder. This enhances the taste of rasam even more. If you want, you can also grind it in a mixer.
- If you want to store the rasam then do not add green coriander in it. When you reheat it to drink, you can add green coriander to it.
- If you want to enjoy delicious rasam this winter season, we have five great options to try, which you can make at home. Click here.
Read also:Winter weight loss tip: Replace your regular roti with makki ki roti – here’s how
Try these recipes and let us know which rasam recipe you liked. Happy cooking!
