Saturday, July 09, 2011


In Tamil language, 'Rasam' means Juice. It can refer to any juice but simply Rasam commonly referred to the one prepared with Tamarind/Tomato juice with added spices. Saaru Kannada language or Chaaru in Telugu language, means "essence," and, by extension, "juice" or "soup". Historically, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in South India in general. It is also referred to as SatruAmudhu.

It is eaten with rice or separately as soup. In a traditional meal, it is preceded by sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency. - Wikipedia

Rassam is good to heat up your body. In any Indian restuarant they will serve rassam in an aluminium glass for you to slurp... ghee...... I LIKE


2 medium tomato chopped
4 tbsp split pigeon pea (toor dhal)
1 lime size tamarind pulp
4 cloves garlic - chopped
1/4 gresh coriander leaves - chopped
2 dried chilies - broken into 3
2 tsp rassam powder
4 tbsp ghee 
1 tsp cumin seed
1 tsp mustard seed
3 strig curry leaves
2 cups water


Wash, drain and cook toor dal in two cups of water until soft. Strain and mash cooked dal well. Reserve the strained cooking liquor.

Reserve two tablespoons chopped coriander leaves for garnish. Soak tamarind in one-cup warm water; remove pulp, strain and reserve. Mix tamarind pulp with the remaining coriander leaves, rasam powder,  salt and half the curry leaves and bring to a boil. Reduce heat and simmer for two to three minutes. 

Add garlic and tomatoes and the reserved cooking liquor. Simmer for four to five minutes and add mashed dal. Stir well and cook for a minute more.

Remove from heat and sprinkle the reserved coriander leaves. Heat pure ghee in a tempering pan, add mustard seeds . cumins and when they splutter add broken red chillies and remaining curry leaves and stir well. Pour the tempering over the prepared rasam and cover immediately to trap the aroma. Serve hot. 


Saya tidak tahu dengan anda, tapi kalau saya ingin memanaskan badan ini lah yang saya buat rassam, sedap minum dan hirup, kalau hendak makan dengan nasi ada jyga yang masukan telur dalam rassam yang mendidih. Apa pun saya memang suka, mudah membuatnya, sekarang pun tak payah susah, rempah rassam ada jual di kedai, saya guna rempah siap aje mudah.

Next Post - Serimuka Pandan

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