By: Vaishali Kapila
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Rasam is loved for its distinct tangy flavour, but achieving it at home can be tricky. If you struggle, here are some tips to help you make the perfect rasam.
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When making rasam, always use freshly ground spices like cumin, pepper, and coriander for the best flavours. Avoid packaged masalas.
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Tamarind (imli) is key for that tangy punch. Soak it in warm water and adjust the amount based on how sour you want your rasam.
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Rasam doesn't need to be boiled for long. Just a short simmer helps retain the flavours of spices and herbs without making them bitter.
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Tempering adds the final touch. Use ghee or oil and make sure mustard seeds pop before adding curry leaves, garlic, and hing.
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Do not forget to garnish your rasam with coriander right before serving. This will help enhance its flavour, making it taste even better.
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For the complete recipe for rasam
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