Rasam is a tangy and sour soup which is mainly South Indian. though South Indian, there are many types and versions of how its made.
I love having hot hot fresh rasam in a glass before my meal. It just feels very refreshing and comforting.
Rasam is usually eaten with rice, by mixing it with rice. Since it is thin, it can also be consumed as soup, when you are sick or not! :)
Rasam as it itself doesn't have much nutritional value, but its heartwarming and comfort food at it best.
All the value to rasam comes from what goes into the rasam powder and all the extras that can be added to it.
There are many many versions of making homemade rasam powder. This recipe here is the type we make at home. Very simple and easy to make.
Freshly made rasam powder tastes so much better than the store bought ones. But surely the store bought ones are a good substitute, but still not as good.
Again rasam powder is made differently in different parts of India, mainly South India as it is more popular with the South Indians.
Extra black pepper powder or added ginger makes it good for coughs and colds.
Extra jeera or cumin seeds and pepper powder is good for digestion.
Adding carom seeds or vamu also makes it good for colds and digestion.
Rasam makes a good pairing with masala curries, so that it makes it easy for digesting all the masala that it eaten.
That's why I make it usually when I make it with any masala curries or mainly with any non-veg dishes.
1/4 cup Toor dal, khandi pappu, heaped
1/4 cup coriander seeds, dhaniya
1 tbsp jeera, cumin seeds
1 tsp Black Peppercorns, Miriyalu
1 tsp Methi seeds, menthulu
Grind all the ingredients together into a powder, It doesn't have to be totally fine, it can be coarse too.
Extra ingredients like garlic, dry red chilies or dry curry leaves can also be added.
You don't need to roast this. Just directly powder it.
Use it in flavoring your favorite rasams.
Check out my previous posts where I used Rasam Powder-
Lemon Tomato Rasam