Rasam is a famous South Indian soup with tomato, tamarind juice, and various spices. It is a standard in many homes and is served with rice as a main or side dish.
Rasam is a warming and calming dish ideal for chilly and rainy days and well-known for its sour and spicy flavor. Traditional rasam recipes call for grinding and combining spices, but a homemade instant rasam premix is a simpler alternative.
How does Homemade Instant Rasam Premix work?
A homemade instant rasam premix can produce rasam quickly and easily. It is a mixture of spices, lentils, tamarind, and seasoning. The ingredients are combined, roasted, then ground to create the premix, and kept in an airtight container. Simply mix the premix with water, boil for 5 mins, and, if preferred, add mashed tomatoes, ginger, or garlic to produce rasam.
Advantages of a homemade instant rasam premix:
Time-Saving: Making rasam from scratch takes time, particularly if one needs to crush and combine the spices. On the other hand, homemade instant rasam premix can be created in large quantities and saved for subsequent use. Because of this, it’s a wonderful choice for people who are busy and want to have a handmade meal but don’t have much time to spend in the kitchen.
Customizable: One of the best things about homemade instant rasam premix is that it can be tailored to a person’s personal tastes. For instance, one can change the amount of spice, include more lentils or tamarind, or even include additional ingredients like garlic or ginger.
Healthier: When cooking rasam from scratch, one could be tempted to purchase spice blends or powders from the shop that include artificial flavors and preservatives. On the other hand, homemade quick rasam premix contains natural and superior-quality ingredients that are healthier and more nourishing.
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Now let us see how to prepare this recipe.
- 1 Cup Toor dal/Thuvaram paruppu
- 200 gms Tamarind
- 1/2 cup Coriander seeds/Vara Kothamalli
- 1/4 cup Cumin seeds/Jeera
- 3 tbsp Pepper Corns/milagu
- 1 tsp Fenugreek seed/vendayam
- 1 tsp Asafoetida/hing
- 1 tsp Turmeric powder
- 1 tsp Sugar
- 1 tbsp Mustard seeds /kadugu
- 1 handful Curry Leaves/Karuveppilai
- 10 Dry Red Chili
- salt to taste
- 2 tbsp Rasam powder
- 1 cup Water
- 1 Tomato small
- salt to adjust
- few Curry leaves to garnish
- few Coriander Leaves/Kothamalli to garnish
- In a pan, dry roast toor dal until it turns golden brown. Dry roast tamarind for a few seconds and place it on the same plate. Similarly, dry roast coriander, cumin, peppercorns, fenugreek, and asafoetida separately until a nice aroma comes, and place them on a plate.
- Then dry roast mustard seeds until it splutters and transfer them to a separate plate. Similarly, dry roast chili and curry leaves for a few seconds and place them with mustard seeds.
- Transfer roasted toor dal, coriander, cumin, peppercorns, fenugreek, asafoetida, and tamarind to a mixer jar. Along with this, add salt, turmeric powder, and sugar. Grind it to a fine powder.
- Transfer the powder to a bowl. Along with this, add roasted curry leaves, mustard, and chili and mix all thoroughly. Rasam powder is ready. Let this cool completely, and then transfer this to an air-tight container.
- Mash a small tomato in a bowl. Add a cup of water. Mix 2 tbsp of rasam powder mix to the water. Adjust salt if required. Boil this for 5 mins. Garnish with curry leaves and coriander leaves to get a fresh look. Rasam is ready. Serve hot with rice.
- Dry roast all the ingredients separately on a medium-low flame only.
- Do not roast tamarind for a long time. It becomes firm and will not be able to blend in a blender. Just saute it for a few seconds only until the moisture is reduced.
- Instead of tamarind, you can use tamarind powder too, which is available nowadays in the market.
- One can change the amount of spice, include more lentils or tamarind, or even include additional ingredients like garlic or ginger.
Delicious rasam is ready in just 5 mins with this instant premix.
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