When it comes to South Indian cuisine, rasam is the one that takes you through a culinary journey, transporting you to various towns of South India. From the kitchens of our grandmothers to the favourite cook in a nearby restaurant, the rasam recipe is a symphony of fragrant spices and delightful tangy taste.
For one thing, cooking delicious rasam will make shopping for groceries a true South Indian experience.
The nuances of a rasam recipe.
What does it take to cook a bowl of rasam? Not much, by any standard. However, the battle has been ongoing over what makes rasam retain its taste: instant rasam mix or a homemade rasam recipe from scratch.
Some argue that instant rasam mix is a superior choice for those who have a busy lifestyle, yet others say that homemade rasam mix is the better option. If you are shopping for groceries that include instant rasam mix, there is no reason to feel guilty. For those who live alone or are students, cooking rasam from scratch will seem tedious.
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Who wins this epic battle of rasam without going shopping for groceries?
Will it be moms or our store owners? Here is what we think makes rasam a winner, regardless:
- Homemade rasam recipe mix uses fresh ingredients, but you will have to manage it during the weekend, especially if you are working or a student.
- Homemade rasam is pretty affordable and cheap in the long run when you go shopping for groceries.
- Homemade rasam recipe can be tweaked to your choice, whether it is to make it spicy or tangy.
Now, instant rasam mix can be beneficial for those who want:
- A variety of flavours like tomato, pepper, garlic, and lemon rasam without having to browse through many YouTube videos or blogs.
- A pretty quick and time-saving rasam without having to break a sweat over the stove, cooking it from scratch.
- A convenient, easy method over the need to go shopping for groceries to get the right ingredients and measure them accordingly.
What are the most common ingredients to use for making rasam with an instant mix?
There are varieties of rasam that can be made with a premix, whether it is homemade or instant. You don’t have to soak or cook dal; it can be made in 5-7 minutes and is customisable for anyone. But if you want something extra, you can add for the “taste” of it. Some of the common ingredients are:
For the base:
- 1 or 2 tomatoes
- 1.5 to 2 teaspoons rasam mix (homemade or instant)
- ¼ teaspoon sugar (if not in the mix)
- ⅛ teaspoon coriander leaves (chopped)
For tempering:
- 1 tbsp ghee or oil
- ½ teaspoon mustard
- 2 whole red chillies
- 1 teaspoon cumin seeds
- 1 sprig of curry leaves
Quick and easy or fresh flavours with a personalised touch?
It is difficult to conclude when it comes to which recipe will make the top list. Some people love traditions and might want to cook rasam from the homemade mix, something they have put their love and efforts into. And for those who have loads of work and deadlines to meet, or want to spend quality time with their loved ones after a busy day, it is easy to whip up rasam that needs less effort.
