The classic Shringeri rasam recipe is a well-known dish, and it is everyone’s favorite in Karnataka. This famous rasam recipe is tasty and can be served with rice and a side dish at any time of year.
The traditional Indian hearty meal will impress you. In South India, this flavorful food is a soup-like dish served as a main course for dinner and lunch. Shringeri, India, is where this spicy, delicious cuisine originated.
How to Prepare Shringeri Rasam
Toor dal, chopped tomato, and different spices are required to produce this spicy shringri rasam recipe. All of the steps for creating this recipe are listed here. To prepare this recipe simply in your kitchen, follow all of our directions and ingredients step by step. I hope you and your family enjoy this rasam dish.
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon mustard seeds
- 1 tablespoon turmeric powder
- 1 cup tuvar dal (divided pigeon peas)
- The green bean
- 1 teaspoon jaggery (cane sugar, unrefined) optional
- Season with salt to taste
- three cups of water
- 2 teaspoons ghee or oil
- 2 dried red peppers
- 6-7 curry leaves, fresh
- 1 big sliced tomato
- tamarind juice, 1/2 cup
- half a teaspoon of asafoetida (hing)
- 2 tablespoons cilantro, finely chopped
To make Shringeri Rasam, you’ll need the following ingredients:
- To cook the tamarind extract, water, and tomatoes, use a saucepan.
- To temper the spices for seasoning, use a small pan.
- A cooking spoon or ladle is used to stir and mix the ingredients.
- For chopping tomatoes, garlic, and ginger, use a knife and a cutting board.
- For precise ingredient measurement, use measuring cups and spoons.
- To smooth up the cooked Toor dal, use a potato masher or a spoon.
- To present and serve the delectable rasam, use a serving bowl.
These basic cooking utensils will make it simple to make a tasty and aromatic Shringeri Rasam. Good luck in the kitchen!
Step-by-step instructions for making shringeri rasam:
- Rinse and cook the tuvar dal for 30 minutes in water. Set aside the dal.
- Dry roast the coriander, cumin, mustard, dried red chilies, and curry leaves in a skillet until aromatic. This shouldn’t take long at all.
- Allow the roasted spices to cool before pulverizing them into a fine powder. Set aside this spice mixture.
- Heat the ghee or oil in a large saucepan over medium heat. Allow the asafoetida to sizzle for a few seconds.
- Saute the chopped tomato until it turns soft and mushy. This should just take 5-7 minutes.
- Stir in the tuvar dal and green beans to mix with the tomato. Cook for 5-7 minutes, or until the dal is thoroughly coated with the tomato mixture.
- Pour in 3 cups of water, along with the tamarind juice, jaggery, salt, and ground spice mix. To blend, stir everything together.
- Bring the mixture to a boil, then lower to low heat. Cook for 15-20 minutes, or until the dal is tender and the liquid has reduced to a soup-like consistency.
- If necessary, taste the rasam and adjust the seasoning. Add extra jaggery if the rasam is too sour. Add more tamarind juice if it’s too spicy.
- Serve the rasam hot with steaming rice or as a soup, garnished with chopped cilantro.
Shringeri rasam is a spicy South Indian dish that will warm your heart while also tickling your taste buds. This dish is often served with steaming rice and is cooked with tuvar dal, spices, and seasonings. You may easily make this by following the step-by-step instructions provided in this article.
How does Shringeri Rasam taste?
Shringeri Rasam is a soupy, thin dish with a tangy, spicy, and slightly sour flavor. It has a distinct flavor character as a result of the numerous spices and ingredients used in its production.
The use of tamarind imparts a tangy and slightly sour flavor to the rasam, while the inclusion of spices such as coriander seeds, cumin seeds, pepper, and red chile imparts a spicy and savory flavor. The dal in the recipe also helps the dish’s texture, making it creamy and slightly thick.
Shringeri Rasam has a flavor that is both refreshing and comforting. The tanginess of the tamarind and the spice’s spiciness is balanced by the creaminess of the dal, resulting in a flavor that is both fulfilling and delectable. It’s best served hot with steamed rice on a rainy day or when you’re feeling under the weather.
How to store Shringeri Rasam?
- Allow the rasam to reach room temperature.
- Put the rasam in an airtight jar.
- Place the container in the fridge.
- Shringeri Rasam can be kept in the fridge for up to 3-4 days.
- You may need to add little water to thin out the rasam before reheating it because it will thicken while refrigerating. Reheat it on the stovetop over low-medium heat, stirring periodically, until well cooked. You can also season with salt and lemon juice before serving to taste.
The Shringeri Rasam recipe takes your taste buds on a wonderful trip to the heart of South India through food. This hearty soup is a celebration of real flavors, with its fragrant spices, tangy tamarind, and cozy toor dal.
Whether you want a taste of home or want to try something new, this beloved recipe will give you an unforgettable experience. Take in the symphony of tempting smells and enjoy every spoonful of this classic treat.
So, get your ingredients together and let Shringeri Rasam work its magic in your home. Every sip will remind you of your family’s rich cooking history and how much fun it is to taste old family recipes.
You can serve it with steamed rice or eat it as a relaxing soup. Let the Shringeri Rasam recipe be your foodie friend. It will take you on a delicious trip full of tradition and love.