Steps to Prepare Super Quick Homemade Rassam
Hello everybody, it is Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Award-winning Rassam. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Rassam, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rassam delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rassam is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Rassam estimated approx 30 mins.
To get started with this recipe, we have to prepare a few components. You can have Rassam using 20 ingredients and 6 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Rassam:
- Rassam Powder
- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 2 inch cinnamon stick
- 1 tsp black pepper
- 8-10 dry red chillies
- 1/2 tsp methi (fenugreek) seeds
- 1 tbsp toor dal
- Rassam
- 2 tbsp cooked toor dal
- 1 tomato chopped
- 1/2 cup tamarind juice or 2 tsp lemon juice
- 200 ml water
- 1 tsp ghee
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric
- 4-5 curry leaves
- 1 green chilly
- salt as per taste
- coriander leaves for garnish
Steps to make Rassam
- Dry roast all ingredients for rassam powder for 2-3 mins. Allow them to cool.
- Grind them together to make rassam powder and store in a jar. The powder can be stored for 2 months.
- To make rassam, saute tomato in ghee for 2 mins. When tomato gets soft add water and let it boil.
- Add hing, salt and 2 tsp prepared rassam powder, turmeric, tamarind/lemon juice and cooked dal and boil it for 5 mins.
- Prepare tempering by heating some ghee in pan and then add mustard seeds, hing, curry leaves, green chilly. Top the rassam with this tempering and keep it covered.
- Garnish with coriander and serve it hot with rice, vada or just as a soup.
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