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Rasam Mix Recipe | Homemade Rasam Mix Recipe

Rasam Mix Recipe with step by step pictures. This instant rasam mix can be kept frozen. You can make rasam instant using this rasam mix.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • Tomatoes - 6 large chopped
  • Tamarind - 1 big lemon size ball
  • Rasam powder - 3 tblspn
  • Salt to taste
  • Sugar - 1 tblspn
  • For Crushing:
  • Garlic - 2 whole heads
  • Dry Red Chilli - 10
  • Cumin Seeds / Jeerakam - 2 tsp
  • For Tempering:
  • Oil - ½ cup
  • Mustard Seeds / kaduku - 1 tsp
  • Cumin Seeds / Jeerakam - 1 tsp
  • Fenugreek Seeds / Methi - 1 tsp
  • Dry Red Chilli - 4
  • Asafoetida / Hing / Kaya podi - ½ tsp
  • Curry leaves - a handful

Instructions

  • Take tomatoes in a blender and make into a fine puree.
  • Take garlic, cumin and chilli in a blender and crush it, I used my mini food processor.
  • Take tamarind in a bowl and soak it in a cup of water for 15 mins, Squeeze with your hands and strain it.
  • Heat oil in a pan. Add all the ingrediants given in the tempering list and cook for a min.
  • Add in the crushed garlic mixture and saute for a min.
  • Add in the tomato puree and mix well. Cook for 5 mins.
  • Add in rasam powder, salt , sugar and tamarind puree. Mix well. Cover and simmer for 20-30 mins.
  • Cook this mixture till oil separates from this.
  • Now take it off the heat and allow to cool down.
  • Now take individual freeze containers and divide this mixture in to that. Cover with the lid and label it with name and the date of freezing.
  • Transfer it to the freezer.

Notes

How to make Rasam using the mix

When you need, take the container out of the freezer and defrost it for a min in microwave. Transfer it to a kadai and add enough water and seasoning. Bring it to a boil and garnish with coriander leaves. serve with rice.

Important Points to remember before freezing 

  • Don't add too much water to this mixture while cooking. The mixture should be thick.
  • Cook the mixture till oil floats on top.
  • Cool the mixture completely before freezing.
  • Use freezer safe container for freezing to avoid freezer burn.
  • Freeze rasam mix in individual portion, so that it will be easy to defrost.
  • Do not refreeze the thawed mixture.
  • Labeling of the container is a must. This will help you to know about the stuff which you freezed.
  • This can be stored in the freezer for upto a month.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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