Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, rasam. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Rasam is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Rasam is something which I have loved my whole life.

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To begin with this particular recipe, we must prepare a few ingredients. You can have rasam using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Rasam:

1. Prepare 1 cup Split Pigeon pea/Toor dal/Arahar dal
2. Take 1 liter Chicken stock or vegetable stock
3. Take 2 tbsp Tamarind paste or a lemon size ball of tamarind
4. Prepare 3 Ripe Tomatoes
5. Make ready 2 Green Chillies
6. Make ready 5 Whole Shallots
7. Get 1 piece of ginger
8. Take 5 clove Garlic
9. Make ready 1 cup Boiled and Shredded Chicken Breast (Vegetarians substitute vegetables of your choice)
10. Make ready 1 Spanish red Onion Diced
11. Make ready 1 tbsp Coriander seeds
12. Get 1 tsp Fenugreek seeds
13. Get 1 tbsp Cumin seeds
14. Get 1/2 tsp Asafoetida
15. Prepare 1 tsp Turmeric Powder
16. Get 2 tbsp Butter or Olive Oil
17. Get 2 cup Steamed Rice
18. Take 1/2 cup basil and coriander leaves combined
19. Take 1 Salt and pepper to taste

Rasam, more popularly known as charu, is an integral part of a traditional daily meal in telugu speaking homes. Rasam with rice is a comfort food that I grew up on and continues to be so even today. I am a rasam lover and prepare rasam fresh each day. If any extra rasam is left over, it.

Steps to make Rasam:

1. Wash the lentils well and soak it in water for 2-3 hrs.
2. In a pressure cooker, add the soaked lentils, 2 cups of water, shallots, tomatoes, garlic, ginger, green chillies, asafoetida, tumeric and salt. Pressure cook until 3 whistles. Cool and transfer the contents to a blender and pureé the contents.
3. Dry roast the spices except asafoetida in a pan. Cool and powder it in a coffee or spice grinder.
4. Dissolve the tamrind paste in half cup of warm water. Keep it aside
5. In a pot, add butter or olive oil. Heat it and add the chopped onions, sauté it well till it becomes brown and caramelised. Add the chicken breasts (or vegetables) and saute for another 2 mins. Add the lentil puree and chicken stock and bring it to boil for 30 minutes
6. Add the tamarind water and simmer for another 10 minutes.
7. Add 2 tablespoon full of the roasted spice powder and simmer it for another 10 minutes. Add Salt and pepper to taste
8. Add the steamed rice to the broth and switch off the heat. Stir well.
9. In a pan, add a tablespoon full of clarified butter. Heat it to smoking point and add a teaspoon of cumin seeds. Let them crackle. Add this to the broth
10. Add coriander and basil leaves.
11. Ladle hot soup into bowls. Serve hot

I am a rasam lover and prepare rasam fresh each day. If any extra rasam is left over, it. Rasam is a staple South Indian soup-like dish made with tamarind, spices, herbs, and veggies or fruits. Yes, you heard me right - rasam is made with some fruits too. Probably the word "rasam" is derived from the word "ras" or "rasa" which means juice or extract or essence.

So that’s going to wrap it up with this special food rasam recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!