Are you craving a warm, comforting bowl of flavorful South Indian soup? Then look no further! This Saravana Bhavan Rasam recipe will transport you straight to the heart of South India with its vibrant spices and tangy taste. Known for its authentic South Indian cuisine, Saravana Bhavan has perfected this recipe, and we're sharing the secrets to recreate this delicious dish at home. It's surprisingly easy to make, making it a perfect addition to your repertoire of quick dinner ideas and healthy meals. This recipe is perfect for both beginners and experienced cooks seeking delicious dishes and the best recipes.
Ingredients:
This recipe yields approximately 4 servings.
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For the Rasam Powder:
- 1 tbsp Toor Dal (split pigeon peas)
- 1 tsp Red Chili (Kashmiri or Byadagi for a less spicy version)
- ½ tsp Turmeric Powder
- ½ tsp Coriander Seeds
- ¼ tsp Cumin Seeds
- 4-5 Peppercorns
- 1 small piece of Tamarind (about the size of a marble)
- ½ inch Ginger, roughly chopped
- 2-3 Dry Red Chillies, broken into pieces.
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For the Rasam:
- 4 cups Water
- 1 tbsp Rasam Powder (prepared above)
- 1 tbsp Tomato Puree
- ½ tsp Salt (or to taste)
- 1 tbsp Ghee or Oil
- ½ tsp Mustard Seeds
- A pinch of Asafoetida (hing)
- 2-3 Curry Leaves
- 1 small Onion, finely chopped
- ½ cup chopped Coriander Leaves for garnish
- A squeeze of fresh lime juice (optional)
Instructions:
Preparing the Rasam Powder:
- Dry roast the toor dal, red chili, turmeric powder, coriander seeds, cumin seeds, peppercorns, tamarind, ginger, and dry red chilies in a pan over medium heat until fragrant. Be careful not to burn them.
- Once cooled, grind the roasted ingredients into a fine powder using a spice grinder or mortar and pestle. Store the powder in an airtight container for later use. This homemade cooking method ensures maximum flavor.
Making the Rasam:
- Heat ghee or oil in a pot or pan. Add mustard seeds and let them splutter.
- Add asafoetida and curry leaves; sauté for a few seconds.
- Add finely chopped onions and sauté until lightly golden.
- Add the tomato puree and sauté for another minute.
- Pour in 4 cups of water, bring to a boil, then add the rasam powder and salt.
- Let the rasam simmer for about 10 minutes, stirring occasionally. This allows the flavors to meld beautifully.
- Garnish with chopped coriander leaves and a squeeze of lime juice (optional).
Tips for the Best Rasam:
- Adjust the spice level: If you prefer a milder rasam, reduce the amount of red chili in the powder.
- Tamarind consistency: Adjust the amount of tamarind based on your preference for tartness.
- Fresh ingredients: Using fresh ingredients will significantly enhance the flavor of your rasam.
Variations:
- Vegetable Rasam: Add cooked vegetables like carrots, drumsticks, or beans to the rasam while simmering.
- Lemon Rasam: Add a tablespoon of lemon juice instead of lime juice for a different tangy flavor.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 100-120
- Protein: 5-7g
- Carbohydrates: 15-20g
- Fat: 3-5g
This Saravana Bhavan Rasam recipe is a true testament to the simplicity and deliciousness of South Indian cuisine. It's a flavorful and healthy soup that's perfect for any meal. Enjoy this easy recipe, and remember to share your culinary creations with us!