Tag Archives: comfort food

Mutton Rasam

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Everyone knows that rasam is the one and only comfort food in any situation for everyone from kids till elders. Guess the rasam with non-veg, already I have shared Chicken Rasam recipe and now its Mutton (Bones) Rasam recipe. This can be served after having heavy non-veg meals or after Biryani along with steamed rice. Also this can be served along with toasted or plain bread in times of sick or for dinner. My son in a big fan of my Chicken Rasam and Mutton Rasam. Let us move on to the recipe…

Do check out my Lamb/Goat recipes in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/

Mutton Rasam

Mutton Rasam

Ingredients:

  • Lamb / Goat (with Bones) – 250 gm
  • Onions – 3 nos (medium sze)
  • Tomato – 2 ½ nos
  • Black pepper – ½ tsp
  • Black pepper powder – ½ tsp
  • Cumin seeds – 2 tsp
  • Fenugreek/Methi/Vendayam – ½ tsp
  • Fennel seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 5 stalks
  • Red chilies – 5 nos
  • Garlic cloves – 6 nos
  • Ginger – 1” inch stick
  • Turmeric powder – ½ tsp
  • Gingelly oil – 1 ½ tbsp.
  • Curry masala or Garam masala – ¼ tsp
  • Lemon Juice – 3 tsp
  • Mustard seeds – ¼ tsp
  • Salt to taste

Preparation:

  • Peel and finely chop 1 onion and roughly chop the other 2 onions.
  • Finely chop 1 tomato and roughly chop the other 1 ½ tomatoes.
  • In a pressure cooker, heat a 2 tsp of oil, add in the fennel seeds, roughly chopped onions, tomatoes and red chilies and cook until it turns golden brown.
  • Remove it to a plate and bring it to room temperature and then grind it to a fine paste.
  • In the same pressure cooker, pour in 3 tsp of oil, add in the mustard seeds, ¼ tsp of fenugreek, ¼ tsp of cumin seeds and curry leaves. Wait until they crackle.
  • Add in the finely chopped onions and cook until they turn golden brown.
  • Add in the finely chopped tomatoes and cook until they turn mushy.
  • Add in the mutton pieces followed by turmeric powder, crushed ginger and salt. Cook for few mins or until the raw smell goes off.
  • Add in the ground onion-tomato paste and cook for few mins or until the raw smell goes off.
  • Pour in 2 cups of water, cover with the lid and pressure-cook for 4 whistles.
  • Meanwhile crush the fenugreek and methi seeds coarsely using pestle and mortar, add in the garlic, coriander stalks and continue crushing them. Keep it aside.
  • Remove the lid when the pressure subsides, keep the rasam in medium flame, sprinkle black pepper powder, curry masala and the crushed ingredients.
  • Give a stir, pour in the lemon juice, wait for few mins or until it starts bubbling. Switch off the flame once it starts bubbling.
  • Garnish with coriander leaves.

Serve hot with steamed rice for lunch or with toasted or plain bread for dinner.

Rasam / TamilNadu Rasam recipe / How to make rasam at home

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Rasam is a traditional dish from the south India. Rasam is prepared all over osuth Indian, but in different styles and this a TamilNadu version of rasam with tamarind and tomatoes but with no dal water. Very easy and simple to try rasam for beginners and bachelors. There are varieties of rasam, but here I have prepared this rasam with the pulp of tamarind, tomatoes, peppercorns and coriander leaves. This is served along with steamed rice and some people take it as a soup.

Check out our Video recipe, listed below and subscribe to our youtube channel –

Rasam is taken after the main course lunch, since it’s very good for digestion. Also it is very light and good for fevers, coughs and cold. This is a must in every south Indian meal.

Rasam

Rasam

Ingredients:

  • Tamarind – a gooseberry size
  • Tomato – 1 no
  • Coriander leaves – a fistful
  • Curry leaves – a string
  • Cumin seeds – 1 ½ tsp
  • Garlic – 5 cloves
  • Black peppercorns – 1 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Red chillies – 3 nos(pinched)
  • Methi seeds – ¼ tsp
  • Asafoetida – ¼ tsp
  • Salt to taste
  • Oil – 3 tsp

Making of Rasam –

 

Preparation:

  • Prepare tamarind extract.
  • Squeeze tomato in the tamarind extract. Pour in two cups of water.
  • Crush a tsp of cumin seeds and peppercorns. Add garlic to it and crush them again.
  • Put these crushed ingredients and coriander leaves to the tamarind water.
  • Heat oil in a kadai. Put mustard, blackgram, methi, a pinch of cumin seeds, red chillies and curr leaves. Wait till they crakle.
  • Pour in the tamarind water and wait till it starts to boil. (Make sure that it should not get boiled, but note for the bubbles to come).
  • Sprinkle the asafetida and salt. Switch off the flame and transfer the rasam to another bowl.
  • Put salt and then give a stir.

Serve hot.