Name: Rasam Without Rasam Powder Recipe
Total time: 30 min
Yield: 2
Cuisine: South Indian

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Did You Know Your Freezer Can Be Used As A Cooking Tool?

Craving Manchurian? Here’s A Recipe To Make The Sauce In Minutes

Try This Tofu And Quinoa Bowl Recipe For A Daily Dose Of Health

Know How Make A Delicious Chicken Burger In Microwave

How To Make Perfectly Smooth And Creamy Latte In Coffee Machine

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This is the simple rasam recipe made without rasam powder and made without dal. Enjoy it as such or serve with rice. 

How to make Rasam Without Rasam Powder Recipe

Kanan

Crawler

South Indian

<p>This is the simple rasam recipe made without rasam powder and made without dal. Enjoy it as such or serve with rice. </p>

Black peppercorns

Cumin seeds

Tamarind

Water to soak tamarind

Red Onion

Green chili

Medium Tomato

Cilantro or coriander leaves

Turmeric powder

Red chili powder

Salt

Water

Mustard seeds

Dried red chilies

First take tamarind in a bowl and add hot water in that.

step 1

step 2

Then squeeze and extract the pulp. Strain the mixture.

step 3

Using mortar and pestle, make the powder from black peppercorns and cumin seeds.

step 4

Alternately you can use the spice grinder.

step 5

step 6

Add sliced onions, crushed tomato, green chili and chopped coriander leaves.

step 7

Also add salt, red chili powder, turmeric powder and above prepared pepper-cumin powder.

step 8

Add another 3 cups of water and turn the heat on medium.

step 9

Adjust the water as per the sourness of your tamarind. So taste the tamarind water and if it is too sour then add more water, if less sour then add less water. So adjust accordingly.

step 10

Let it come to a boil and then simmer for 5-6 minutes. Never simmer for longer period of time. It should be simmered just till the rawness of tamarind goes away. By that time, onions will get soften.

step 11

Now heat the oil in a small tadka pan on medium heat.

step 12

Once hot add mustard seeds. Let them pop.

step 13

Then add cumin seeds, let them sizzle a bit.

step 14

Now add dried red chilies and curry leaves. Saute for 40-50 seconds.

step 15

step 16

Right away close with the lid. Let it rest covered for 5 minutes.

step 17

Spice Up The Curry