About the Shringeri Rasam Recipe
Experience a little piece of South Indian culture with this traditional Shringeri rasam recipe. This fiery dish combines different spices and seasonings to create an aromatic, flavorful soup-like experience that will warm your heart as well as tantalize your taste buds!
Rasam is an integral part of South Indian cuisine and is a soup-like dish enjoyed as a main course or as a side dish to rice. Shringeri rasam is a delicious and spicy variation of rasam that originates from the town of Shringeri in Karnataka, India. This dish is known for its fiery flavor, created by combining various spices and seasonings. In this article, we will provide you with a step-by-step guide on how to make this traditional South Indian shringeri rasam recipe that is sure to warm your heart and tantalize your taste buds. So let’s get started.
Ingredients you will need to make shringeri rasam recipe:-
- 1 cup of tuvar dal (split pigeon peas)
- Green bean
- 2 tablespoons of coriander seeds
- 1 tablespoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 teaspoon of turmeric powder
- 2 dried red chilies
- 6-7 fresh curry leaves
- 1 large tomato, chopped
- 1/2 cup of tamarind juice
- 1 teaspoon of jaggery (unrefined cane sugar) optional
- Salt to taste
- 3 cups of water
- 2 tablespoons of ghee or oil
- 1/2 teaspoon of asafoetida (hing)
- 2 tablespoons of chopped cilantro for garnish
Step-by-Step guide to making shringeri rasam recipe:-
- Rinse and boil the tuvar dal in water for 30 minutes. set the dal aside.
- In a pan, dry roast the coriander seeds, cumin seeds, mustard seeds, dried red chilies, and curry leaves until fragrant. This should take about 2-3 minutes.
- Allow the roasted spices to cool, and then grind them into a fine powder. Set this spice mix aside.
- In a large saucepan, heat the ghee or oil over medium heat. Add the asafoetida and let it sizzle for a few seconds.
- Add the chopped tomato and sauté until it becomes soft and mushy. This should take about 5-7 minutes.
- Add the tuvar dal & green beans to the pan and stir to combine with the tomato. Cook the dal and tomato mixture for 5-7 minutes until the dal is well-coated with the tomato mixture.
- Add 3 cups of water to the pan, along with the tamarind juice, jaggery, salt, and the ground spice mix. Stir to combine.
- Bring the mixture to a boil and then reduce the heat to low. Simmer the rasam for 15-20 minutes or until the dal is cooked through and the liquid has reduced to a soup-like consistency.
- Taste the rasam and adjust the seasoning if necessary. If the rasam is too sour, add more jaggery. If it is too spicy, add more tamarind juice.
- Garnish the rasam with chopped cilantro and serve hot with steaming rice or as a soup.
Shringeri rasam is a delicious and fiery South Indian dish that is sure to warm your heart and tantalize your taste buds. This dish is made using a combination of tuvar dal, spices, and seasonings, and is typically served with steaming rice. By following the step-by-step guide provided in this article, you can easily make this.
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Shringeri Rasam Recipe
Ingredients
- 1 cup tuvar dal (split pigeon peas)
- Green Beans
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds
- 1 tbsp turmeric powder
- 2 dried red chilies
- 6-7 fresh curry leaves
- 1 large tomato, chopped
- 1/2 cup tamarind juice
- 1 tbsp jaggery (unrefined cane sugar) Optional
- Salt to taste
- 3 cups water
- 2 tbsp ghee or oil
- 1/2 tbsp asafoetida (hing)
- chopped cilantro for garnish
Instructions
- Rinse and boil the tuvar dal and green beans in water for 30 minutes. set the dal aside.
- In a pan, dry roast the coriander seeds, cumin seeds, mustard seeds, dried red chilies, and curry leaves until fragrant. This should take about 2-3 minutes.
- Allow the roasted spices to cool, and then grind them into a fine powder. Set this spice mix aside.
- In a large saucepan, heat the ghee or oil over medium heat. Add the asafoetida and let it sizzle for a few seconds.
- Add the chopped tomato and sauté until it becomes soft and mushy. This should take about 5-7 minutes.
- Add the tuvar dal & green beans to the pan and stir to combine with the tomato. Cook the dal and tomato mixture for 5-7 minutes until the dal is well-coated with the tomato mixture.
- Add 3 cups of water to the pan, along with the tamarind juice, jaggery, salt, and the ground spice mix. Stir to combine.
- Bring the mixture to a boil and then reduce the heat to low. Simmer the rasam for 15-20 minutes or until the dal is cooked through and the liquid has reduced to a soup-like consistency.
- Taste the rasam and adjust the seasoning if necessary. If the rasam is too sour, add more jaggery. If it is too spicy, add more tamarind juice.
- Garnish the rasam with chopped cilantro and serve hot with steaming rice or as a soup.
