Nogluten Recipes

Rasam Recipe

Rasam Recipe
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Cooking Time : 45 minutes
Serving : 4
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Prepare the ingredients before making Rasam in your home. Then, follow these steps below to serve Rasam for your family or friends.

Ingredients: Rasam

  • 1 cup Split Pigeon pea/Toor dal/Arahar dal
  • 1 liter Chicken stock or vegetable stock
  • 2 tbsp Tamarind paste or a lemon size ball of tamarind
  • 3 Ripe Tomatoes
  • 2 Green Chillies
  • 5 Whole Shallots
  • 1 piece of ginger
  • 5 clove Garlic
  • 1 cup Boiled and Shredded Chicken Breast (Vegetarians substitute vegetables of your choice)
  • 1 Spanish red Onion Diced
  • 1 tbsp Coriander seeds
  • 1 tsp Fenugreek seeds
  • 1 tbsp Cumin seeds
  • 1/2 tsp Asafoetida
  • 1 tsp Turmeric Powder
  • 2 tbsp Butter or Olive Oil
  • 2 cup Steamed Rice
  • 1/2 cup basil and coriander leaves combined
  • 1 Salt and pepper to taste

How to Make Rasam

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Rasam in your home by yourself.

    Step 1
  • Wash the lentils well and soak it in water for 2-3 hrs.
  • Step 2
  • In a pressure cooker, add the soaked lentils, 2 cups of water, shallots, tomatoes, garlic, ginger, green chillies, asafoetida, tumeric and salt. Pressure cook until 3 whistles. Cool and transfer the contents to a blender and pure√© the contents.
  • Step 3
  • Dry roast the spices except asafoetida in a pan. Cool and powder it in a coffee or spice grinder.
  • Step 4
  • Dissolve the tamrind paste in half cup of warm water. Keep it aside
  • Step 5
  • In a pot, add butter or olive oil. Heat it and add the chopped onions, saut√© it well till it becomes brown and caramelised. Add the chicken breasts (or vegetables) and saute for another 2 mins. Add the lentil puree and chicken stock and bring it to boil for 30 minutes
  • Step 6
  • Add the tamarind water and simmer for another 10 minutes.
  • Step 7
  • Add 2 tablespoon full of the roasted spice powder and simmer it for another 10 minutes. Add Salt and pepper to taste
  • Step 8
  • Add the steamed rice to the broth and switch off the heat. Stir well.
  • Step 9
  • In a pan, add a tablespoon full of clarified butter. Heat it to smoking point and add a teaspoon of cumin seeds. Let them crackle. Add this to the broth
  • Step 10
  • Add coriander and basil leaves.
  • Step 11
  • Ladle hot soup into bowls. Serve hot
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