Tomato-Free Special Rasam Recipe: A Flavorful Delight!

Tomatoes have been an essential ingredient in traditional rasam recipes, but with soaring tomato rates, it's time to get creative in the kitchen! In this blog, we'll share a delicious tomato-free rasam recipe that will leave your taste buds craving for more. With tamarind, aromatic spices, and a touch of garlic and onions, this rasam is bound to be a crowd-pleaser. Let's dive into the step-by-step process of creating this delightful concoction.

Ingredients:

1. Tamarind - A small lemon-sized ball

2. Small onions (shallots) - 8 to 10

3. Garlic - 5 to 6 cloves

4. For masala paste:

- Garlic - 3 cloves

- Siragam (Cumin seeds) - 1 teaspoon

- Red chili - 2 to 3

- Pepper balls - 1/2 teaspoon

- Curry leaves - a handful

5. Salt - as per taste

6. Rasam powder - 1 tablespoon

7. Coriander leaves - a few sprigs

8. Oil - 2 tablespoons

9. Mustard seeds (kadugu) - 1/2 teaspoon

10. Urad dal - 1/2 teaspoon

11. Red chili - 1

12. Vadagam - a pinch (optional)

13. Asafoetida (hing) - a pinch

14. Vendayam (fenugreek seeds) - a pinch

Instructions:

1. Soak the tamarind in warm water for about 15 minutes. Crush and filter the juice, discarding the pulp and seeds.

2. Crush the small onions and garlic, keeping them aside for later use.

3. Prepare the masala paste by grinding garlic, siragam, red chili, pepper balls, and curry leaves into a fine paste. Add this paste to the tamarind juice and mix well.

4. Now, add salt, rasam powder, and finely chopped coriander and curry leaves to the tamarind juice mixture. Stir everything together and set it aside.

5. In a pan, heat oil and add mustard seeds and urad dal. Once they start spluttering, add the red chili, vadagam (if using), and a pinch of hing.

6. Add the crushed small onions and garlic to the pan and fry them until they turn golden brown.

7. Finally, add a pinch of vendayam (fenugreek seeds) to the mixture in the pan and mix it well.

8. Now, pour the pan mixture into the tamarind juice mixture and place the bowl on the stove. Mix everything together thoroughly.

9. Close the bowl with a lid and let it simmer for about 2 minutes. Be careful not to let the rasam boil too much.

10. Once the rasam is well-infused with flavors, turn off the stove. The rasam is now ready to be served.

Serving:

Serve this tantalizing tomato-free rasam with steamed white rice and enjoy it with your favorite side dish. The burst of flavors and the warmth of the spices will make this meal truly unforgettable.

Conclusion:

In times when tomatoes are expensive, this tomato-free rasam recipe comes to the rescue, offering an equally delightful alternative. By blending tamarind, garlic, onions, and aromatic spices, you'll achieve a flavorful rasam that will leave everyone asking for seconds. Give this recipe a try and elevate your dining experience with a bowl of soul-soothing rasam!

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