Rasam is an easy and simple spicy soup recipe made without lentil and spiced with pepper and garlic. Traditional South Indian Rasam need either pressure cooking lentils, or prep made rasam mix. It is an ideal spicy curry served with hot steamed rice before any thick and flavoured sambar or curry is served.
South Indian Rasam are inseparable part of the menu. South Indian meals are incomplete without highlighting Rasam and Rice combination, to begin with. Each recipe has its variation which differs with the spice mix added to it or with the consistency of the liquid. There are many generic Rasam recipes popular across the South Indian states and no-dal rasam with pepper and garlic is one such variation.
The typical rasam is generally made with lentil or pre-made rasam spice mix. This would not only adds taste, flavour to the rasam but also thickness and consistency to the rasam. Recipe must be boiled till it attains the desired consistency and also the taste. Use freshly made spice masala with coriander, cumin, garlic and pepper which adds flavour, taste and consistency to it. moreover, the freshly grounded spice masala takes the rasam to next level in terms of freshness, taste and more importantly the end to end time in preparation.
The Rasam recipe is made without any pressure cooked lentil soup. Put pepper, which automatically adds spice to the rasam. but be cautious while adding green chillies to the rasam. Serve rasam as a soup and not just limit to rice, particularly, if some one is down with cold or flu. It act as a taste enhancer.
FOR MASALA PASTE: