Instant Rasam Recipe

Published On September 7, 2017
In Article
By Sowmya Baruvuri
1 comment

Prep Time
5 minutes
Cook Time
5 minutes
Difficulty Level
Beginner

Ingredients

Tamarind pulp - 1 tablespoon
Tomato - 1 medium sized
Jeera - 2 teaspoons (1 teaspoon for pounding and 1 teaspoon for tadka)
Black pepper - 3 teaspoons
Garlic pods - 4-5
Turmeric - 1 teaspoon
Hing - 1/2 teaspoon
Ghee - 1/2 tablespoon
Mustard seeds - 1 teaspoon
Dry red chilli - 1
Urad dal - 1 teaspoon
Curry leaves - 6-7
Coriander leaves - 1 tablespoon chopped
Water - 5 cups

Instructions

Soak half lemon sized tamarind for 10 minutes and extract the pulp.
Squeeze a tomato with your hand and make it pulpy in a vessel.
Switch on the stove, keep a deep bottomed vessel and add 5 cups water.
Add the tamarind pulp and tomato pulp to the water.
Add turmeric and salt to the water.
Take 1 teaspoon jeera, black pepper corns and garlic and pound them roughly in a pestle.
Add this pounded mixture to the water on stove.
Let the mixture boil for 5 minutes.
Add curry leaves and coriander to the water mixture.
For tadka, take a small kadai, add ghee and put it on the flame.
Once hot, add mustard seeds, jeera 1 teaspoon, urad dal, dry red chilli and hing.
Let the tadka splutter and then add this mixture to the boiling water mixture. Your instant rasam recipe is ready! Have it with hot rice or as a soup.

Servings : 4
Ready in : 10 minutes
Special Category : Jhatpat Cooking (5 Min)
Recipe Type : Lunch

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Sowmya Baruvuri

Playing with words and playing with ingredients give her similar pleasure! She is a feminist and a doting mom who loves to explore the alternative path. Good food and good conversations often make her happy.