Rasam and papad is a match made in heaven.
Good meals and the monsoon go hand in hand. There is a vast range of food that serves as comfort food during the drawn-out monsoon months, from sweet delights to spicy treats. The pleasure of sucking down anything hot and flavorful is above all in this gloomy weather. The delicious combo of rasam papad is one such comfort dish that can help you satisfy those cravings and eat your way to happiness. You did read that correctly. Imagine this: You're at home, holding a bowl of piping hot rasam and crunchy fried papad in each hand. You will want more after every sip of the hot, flavorful rasam. The word "rasam," which is derived from the word "rasa," which means extract or juice, refers to a tangy dish that is a speciality of south India. It is not only incredibly calming and delicious, but it also has a ton of health-improving qualities. This is mostly a result of the components utilised to create this delicacy. Rasam is typically enjoyed with perfectly fried papad. It is made with tomatoes, red chillies, pepper, garlic, lentils, cumin powder, and a variety of other spices. Because lentils are a superior source of protein, their inclusion in this dish raises its health factor.
You can serve this tamarind-based curry/soup with plain white rice. Although there are many different types of rasam, tomato rasam, which is made from tomato pulp, tamarind puree, and rasam powder, continues to be the most straightforward and calming. Rasam includes an intriguing blend of spices, including black pepper, which is thought to be helpful for digestion, thus it can also aid in preventing constipation. Curry leaves give the treat a wonderful, tangy flavour and scent. If you're making rasam at home, you can experiment with different components to change up the conventional recipe.
1. chopped tomato
2. 1/2 teaspoon cumin seeds
3. 1/2 piece ginger
4. 1 handful of chopped coriander leaves
5. 2 cup water
6. 1/2 teaspoon asafoetida
7. 1 teaspoon peppercorns
8. 5 curry leaves
9. salt as required
1. 1/2 teaspoon ghee
2. 1/2 teaspoon mustard seeds
1. The adulterant in the tomatoes will be eliminated by soaking them in lukewarm water with half a teaspoon of salt. After that, take a grinder and fill it with salt, tomatoes, asafoetida, cumin seeds, peppercorns, ginger, curry leaves, and coriander leaves. Make a paste by blending all of these components.
2. Take a pan and fill it with 2 cups of water now. Over a medium burner, warm the pan. Bring to a boil after adding the ground paste. After stirring it for a couple of minutes, turn off the burner. Remove it and set it apart.
3. Ghee should be heated in a pan over a medium flame for tempering. In the same pan, add the mustard seeds and let them fry. Pour the mustard seeds into the rasam after they have been fried for 20 seconds. Add some curry leaves and green chiles to make it even more delectable. Cook this mixture until it begins to crackle. Put the rasam in serving bowls and serve it with a tray of chutneys and fried papads.