How to Make Tomato Rasam Recipe – A Simple Healing Broth

November 11, 2020 3 Comments

Rasam, a humble South Indian brew of herbs and spices with sour fruits, owns an esteemed spot in a typical Madras samayal across homes in Tamil Nadu. The humble rasam recipe is so highly regarded that it makes a royal appearance in festive and wedding menus today. No South Indian meal is ever quite complete without a humble rasam.

Rasam Recipe – A Medicinal Broth

The Rasam recipe in Tamil Nadu came about originally to combat illnesses and is, to date, a recommendation made by doctors in South India for common colds and fevers. It is the dish we feed our children. And a good pot of Rasam will almost always garnish the recipe with the quintessential curry leaves in the Tamil version. A bowl of rasam saadham (rasam mixed with rice) laced with a nice dollop of ghee and a hot potato curry will have your child’s dinner tantrums a thing of the past. I’m yet to meet a child that does not like rasam.

Memories of Karnataka

Having studied in Karnataka for a couple of years, I had the opportunity to explore the Kannadiga rasam. While I love my Tamil way of making rasam, I was intrigued by our neighboring state’s highlight on tomatoes. As opposed to the tamarind-heavy broth loaded with toovar dal in Tamil Nadu, our neighbor makes a sweeter broth that lifts the flavors of the tomatoes, ginger, peppercorns, and lemon. Obviously, the secret to their rasam lies in their rasam powder.

Versatile Spice Powder for Rasam Recipe

This powder is quite different from our Tamil version. Undoubtedly, it is one of my favorites to cook potatoes with. Since my time in Karnataka, I have combined my Tamil recipe with a Kannadiga rasam powder. It is worth taking time out to make this recipe every 3-6 months. This powder is what makes your rasam pop, and it might be the best one you’ve had yet. Finally, to wrap this up, you can check out my recipe for the Kannadiga-inspired rasam powder here.

How to make Rasam Powder at home – A Karnataka Inspired Recipe

November 5, 2020 3 Comments

There is nothing like a warm bowl of lentil-y garlic-ky rasam with rice and a peppery potato curry in this world. It is the ultimate comfort food that isn’t loaded with calories and makes you feel like you are wrapped in a cozy blanket by the fireside in winter. A good rasam builds with time and patience. You can’t stir it continuously nor can you rush it. It is like brewing tea. The more you steep, the more you build the flavors. Rasam tastes even better the next day in my opinion.

Inspirations from Karnataka

During my time living in Karnataka, I was introduced to their version of rasam. Their brews are brighter, sweeter and very drinkable. I realized years later as I experimented with different versions of rasams and spice powders that a combination of my Tamil style rasam combined with a Kannadiga style rasam powder makes for a rasam like you’ve never had before. My recipe for rasam powder makes a soul-satisfying broth and can also be used to spice up your potato curry. It is also an excellent garnish for sambars.

Notes:

Store in an air-tight container. It should last about 3-4 months.
I use dried curry leaves bought in bulk to make this powder. It is less expensive here in the US. Fresher curry leaves lend a brighter flavor.
You can also a small piece of solid asafetida for a more authentic flavor.