How grand the lunch menu is, a South Indian Thali without rasam is incomplete. Rasam, a soothing and refreshing staple food in Southern India. Hot rice with hot rasam topped with ghee is a dainty dish. The rasam served in Restaurants are always tasty. The spice of pepper along with flavors of cumin, garlic topped up with tangy tomatoes and tamarind makes the rasam so mouth-watering. We can either mix the rasam with hot rice and consume or we can drink the rasam as a digestion aid after a heavy lunch or dinner. Most of us, especially Souther Indians make rasam as often as a daily basis. Still we all love to have rasam as a hotel style. In this recipe, you can see how to make rasam that tastes like served in restaurant.
Tips for making Hotel Style Rasam
- Grinding tomato adds a nice flavor and adds quantity to the rasam. I have used 1 tomato for grinding and one chopped tomato directly to tamarind juice. You can grind both the tomatoes if you like.
- Pepper, cumin, garlic and green chili are usually pounded using mortar and pestle. If you prefer grinding then grind these ingredients without adding water.
- If you like, you can add a teaspoon of jaggery to the tamarind juice.
- Usually dal is not added to rasam in restaurants as dal reduces the shelf life. But if we like, we can cook 2tbsp of toor dal and add it to rasam before switching off.
- Garlic is usually added in restaurant style rasam. But if you don't want to add, you can exclude.
You may also want to try:
- Kollu Rasam: Healthy, nutrition rich rasam! Kollu (Horsegram) is a diet friendly pulse. Kollu helps in weight loss. Hot and spicy kollu rasam is a treat to our taste buds!
- Lemon Ginger Rasam, a tasty Rasam fully loaded with flavor of Lemon and Ginger. We don't add tamarind, instead we use just Tomato and Lemon for the sourness for the Rasam. Quick and easy rasam and can be served with any stir-fry vegetable.
- Nataraja Iyer Rasam – From Chef Nataraja Iyer, this is another popular Rasam which are made in the Tamil Brahmin marriages
- Pineapple Rasam – Unique and Tasty Rasam with dominant flavor of Pineapple
Recipe card for Hotel Style Rasam | Restaurant Style Rasam:
Hotel Style Rasam Recipe | Restaurant Style Rasam
Equipments Needed
- 1 Sauce Pan
- 1 Heavy Bottomed Pan
- 1 Mixer Grinder
Servings: 4 people
Calories: 63kcal
Rasam served in the restaurant has unique flavor and taste. The spice of pepper along with flavors of cumin, garlic topped up with tangy tomatoes and tamarind makes the rasam so mouth-watering. In this recipe we are attempting to make Restaurant style Rasam. Garlic is added for the flavor and taste. In case if you don't like Garlic, you can skip the same.
Print Recipe
Ingredients
- 1 gooseberry size Tamarind 2 teaspoon tamarind paste
- 1 no Tomato
- 1½ teaspoon Salt
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- Few Curry leaves
- 1 tablespoon Coriander Leaves For Garnishing
For Grinding
- 3 nos Garlic cloves
- 1 teaspoon Pepper
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Fenugreek
- 1 no Green Chili
- 1 no Tomato
For Tempering
- 2 teaspoon Ghee
- 1 teaspoon Mustard seeds
- ½ teaspoon Cumin Seeds
Instructions
Preparation
- Take tamarind in a bowl. Add 1 cup of hot water. Soak for 10 mins.1 gooseberry size Tamarind
- After 10 mins, squeeze the tamarind and extract the juice. Set the tamarind juice aside.
Grinding Process
- Take garlic cloves, pepper, cumin, fenugreek, green chili. Grind it or pound it with mortar and pestle. Set this aside.3 nos Garlic cloves, 1 teaspoon Pepper, 1 teaspoon Cumin Seeds, ¼ teaspoon Fenugreek, 1 no Green Chili
- Chop 1 tomato and grind it to paste.1 no Tomato
Making Rasam
- In a sauce pan, take tamarind juice, tomato puree, chopped tomato, ground spice paste, salt, curry leaves and hing. Stir well.1½ teaspoon Salt, Few Curry leaves, 1 no Tomato, ¼ teaspoon Asafoetida (Asafetida / Hing)
- Keep the sauce pan in the flame and allow it to boil for 10 mins in medium flame.
- When the raw smell of tamarind goes off, add 2 cups of water.Keep the rasam in low flame till a frothy layer forms on top. Switch off the flame
Tempering
- Heat ghee in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, give a mix. Switch off the flame1 teaspoon Mustard seeds, ½ teaspoon Cumin Seeds, 2 teaspoon Ghee
- Add this tempering to rasam.
- Finally garnish with coriander leaves and curry leaves.1 tablespoon Coriander Leaves, Few Curry leaves
Video
Nutritional Info
Nutrition Facts
Hotel Style Rasam Recipe | Restaurant Style Rasam
Amount Per Serving (1 Cup)
Calories 63
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 8.5g3%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP INSTRUCTIONS:
PREPARATION
- Take tamarind in a bowl. Add 1 cup of hot water. Soak for 10 mins.
- After 10 mins, squeeze the tamarind and extract the juice. Set the tamarind juice aside.
GRINDING PROCESS
- Take garlic cloves, pepper, cumin, fenugreek, green chili.
- Grind it or pound it with mortar and pestle. Set this aside.
- Chop 1 tomato and grind it to paste.
MAKING RASAM
- In a sauce pan, take tamarind juice, tomato puree, chopped tomato, ground spice paste, salt, curry leaves and hing. Stir well.
- Keep the sauce pan in the flame and allow it to boil for 10 mins in medium flame.
- When the raw smell of tamarind goes off, add 2 cups of water.Keep the rasam in low flame till a frothy layer forms on top. Switch off the flame
TEMPERING
- Heat ghee in a pan. Add mustard seeds and allow it to sputter. Add cumin seeds, give a mix. Switch off the flame.
- Add this tempering to rasam. Finally garnish with coriander leaves and curry leaves.
- Delicious Hotel Style Rasam ready!
