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Rasam
Rasam

Before you jump to Rasam recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably pick out a lot of food items out of habit. For example, most probably you have never checked the box of your favorite cereal to see its sugar content. One nutritious substitute that can give you a positive start to your day is oatmeal. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy eating regimen.

All in all, it is easy to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to rasam recipe. You can cook rasam using 19 ingredients and 11 steps. Here is how you cook that.

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

It is a delicious soup and is very light and good for fevers, coughs and cold. Rasam recipe with step by step photos - just plain rasam happens to be a family favorite. Rasam can be made in two ways - with rasam powder and without rasam powder. Garlic Rasam Recipe - Poondu Rasam - How to make rasam Easy Rasam Recipes - Sharmis Passions.

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