This is really a very useful Paste. You could be able to make rasam in just 2 minutes without any effort. This paste has everything including tamarind and salt. This kind os paste will be useful, if you are working. You could be able to make something like dinner or lunch very easily. If you are travelling somewhere, you could carry a ziplock bag of this rasam paste. What you need to do is just adding this paste to a cup of hot water. Rasam will be ready. It will be very tasty too. This has a shelf life of one or two week s, if stored outside. If stored in refrigerator, you could use it for a couple of months. It is really very very easy to prepare. That is the reason I like this the most.
Instant Rasam Paste Recipe | Homemade Rasam Paste Recipe
| Prep Time : | Cook Time: | |
| Yield: 1 cup | Svg Size: 1 tablespoon for a cup of water | |
Average Rating: 5 for 5 | Calories per Serving: 100 | |
| Posted By: Sabari | Cuisine: Tamilnadu |
Ingredients
for tempering | thalippu | tagka
Quick Procedure
- 1 tsp pepper
- 2 tsp cumin or seerakam
- 2 red chillies
- 1/2 tsp turmeric powder
- 10 garlic cloves
- a handful of curry leaves
- a handful of coriander leaves
- 1/2 cup thick tamarind paste
- salt as per taste
for tempering | thalippu | tagka
- 3 tsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp urid dal
- a handful of curry leaves
- 4 red chillies
- 1/2 tsp asafoeitda or kayam
Quick Procedure
- Take pepper, cumin, red chillies and turmeric powder in a blender. Grind it to a powder.
- Add coriander leaves, garlic, curry leaves and green chillies to the same blender. Again grind it well.
- Heat some coconut oil in a pan. Add mustard seeds and urid dal. Let them sputter. Add red chillies and curry leaves too.
- It is time to add the ground paste. Stir well till the oil coats. The raw smell should go off. Everything should be fried well.
- You can add tamarind paste now. Again stir well till the paste becomes thick and gets a nice smell. It will take 5 to 10 minutes. Not more than that.
- Finally add salt and asafoetida. Give a good mix and switch off the flame.
- Completely cool this paste and collect it in an airtight jar or ziplock cover. It is ready to use now.
Stepwise Pictures
| Take pepper, cumin, red chillies and turmeric powder in a blender. Grind it to a powder. Add coriander leaves, garlic, curry leaves and green chillies to the same blender. Again grind it well. |
| Heat some coconut oil in a pan. Add mustard seeds and urid dal. Let them sputter. Add red chillies and curry leaves too. It is time to add the ground paste. Stir well till the oil coats. The raw smell should go off. Everything should be fried well. |
| You can add tamarind paste now. Again stir well till the paste becomes thick and gets a nice smell. It will take 5 to 10 minutes. Not more than that. Finally add salt and asafoetida. |
| Give a good mix and switch off the flame. Completely cool this paste and collect it in an airtight jar or ziplock cover. It is ready to use now. |
The paste is ready to get mixed with hot water to form nice flavored rasam
