Rasam is one of the basic gravies that is used in South Indian recipes. While serving, it comes as the second course (in Tamil nadu. In Karnataka, it is the first course). Since it is probably the simplest dish to make, the quality of the rasam typically determines the capability of a cook! There are numerous variations of rasam once the podi or powder is created properly.
Rasam is typically had with steamed white rice.
General Information
| Country | India |
| Region | South India |
| Genre | Vegeterian |
| Serving Size | N/A |
| Preparation Time | x mins. |
| Cooling Time | x mins. |
| Chef | Brinda Srinivasan |
Ingredients
| Measure | Type | Item |
|---|---|---|
| 6 | measures | [Dhania] |
| 3/4 | measure | [Jeera] |
| 1 | measure | BlackPepper |
| 3 | measure | ToorDal |
| 20 to 25 | RedChili | |
| 2 | tsp | [Fenugreek] |
Method
- Fry everything separately with 1 teaspoon of [coconut oil] except [Jeera] and [fenugreek].
- These two fry without oil.
#Then mix all and grind to a powder. ( Not too course or not too nice)
Health Information
Are there any health benefits?
Tips and alternate options
- Are there any helpful tips to prepare this dish?
- Are there other variations of this recipe, like a different vegetable, etc.?
References
- Provide references to other blogs or other articles.