Spicy Rasam-andhra style | Tummykhush


Rasam/charu is an integral part of South Indian meal. Laden with healthy spices and condiments, it is does loads of good to the digestive system specially for upset stomachs. Traditionally, making rasam is a little lengthy process consisting of making a base with water, tomatoes, tamarind , salt and rasam powder and then tempering with standard south Indian condiments.

But what fun is life without some short cuts. So I decided to make the rasam in the reverse process more due to shortage of utensils that shortage of time. And it turned out pretty good. So here I am posting the recipe. As this is an unplanned post, I do not have enough pics. Will try to update them at a later date. For now though, here is the short cut one pot spicy rasam recipe.

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For the tempering:

Combination of oil and ghee : 2 tbsp
Bengal gram dal/senaga pappu/chana dal : 1/2tsp
Urad dal/minappa pappu :1/2 tsp
Fenugreek seeds/methi : 1/4 tsp
Mustard seeds : 1/2 tsp
Cumin seeds/jeera : 1 tsp
Dry red chillies : 4 to 5
Hing/asafoetida: a pinch
Turmeric powder : a pinch
Curry leaves : few
Green chillies : 1 to 2 chopped (optional)
Garlic pods : 3 to 4
Tomatoes : 2 chopped
Spring onions : 2 chopped (optional)
Rasam powder : 2 tsp
Salt : to taste
Chilli powder : optional
Tamarind paste : 1/2 tsp
Sugar : 1/2 tsp
Water : 2 cups.
Pepper powder : 1/2 tsp (optional)

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Heat the oil and ghee in a heavy bottomed vessel or a frying pan.

Once the oil is hot enough, add all the condiments i.e., chana dal, udad dal,fenugreek seeds, mustard seeds, jeera and red chillies. Fry till the spices change colour slightly and start giving out aromas.
Add the green chillies and garlic pods and fry. The garlic pods should fry slighty and change colour. Don’t burn.
Add the curry leaves, turmeric powder, and hing. Continue stirring.
Add the tomatoes to this and fry till they soften lightly.
Add the rasam powder, chilli powder (if using), salt and sugar and mix well.
Now add the water, tamarind paste, mix well and allow to come to a boil.
Check seasoning. You can add more rasam powder at this stage if needed. Also adjust the quantity of sugar and salt
To this add finely chopped coriander and ground pepper, turn down the heat and allow to simmer for a few more minutes.
Serve hot with rice and papad

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2 thoughts on “Spicy Rasam-andhra style | Tummykhush

  1. Pingback: Miriyala Charu, Milagu Rasam, or Pepper Rasam | ãhãram

  2. Pingback: Simple Plantain stir Fry- Aratikaya vepudu | TummyKhush | TummyKhush

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