Devasthana Saaru: Authentic Temple Style Rasam - Bell Recipes | Quick Simple and Delicious Food Recipes

Recipe Card of Devasthana Saaru: Authentic Temple Style Rasam

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Melissa Taylor

This authentic, aromatic 'Temple Style Rasam' is a must-try. Relish the taste of freshly roasted spices combined with coconut, offering a delightful culinary experience. Traditionally enjoyed with white rice on a lush plantain leaf.

Devasthana Saaru: Authentic Temple Style Rasam

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Indian

Servings

Calories 50 kcal

Ingredients list

3 ripe tomatoes
2 slit green chilies
4 cups water approximately
2 tsp jaggery
1 chickpea size tamarind
Salt to taste
Chopped coriander leaves
2 tsp coriander seeds / daniya to be roasted in oil
1/2 tsp cumin seeds / jeera to be roasted in oil
1/4 tsp methi / fenugreek seeds to be roasted in oil
8 peppercorns to be roasted in oil
1/4 tsp hing / asafoetida powder to be roasted in oil
4 tbsp grated fresh coconut to be roasted
5-6 curry leaves to be roasted
1/2 tsp turmeric powder add after roasting
5 byadgi red chilies to be roasted
2 tsp oil for roasting
3 tsp oil for tempering
1 tsp mustard for tempering
curry leaves for tempering

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Step-by-Step Instructions

Wash and finely chop the tomatoes. Cook tomatoes with slit green chilies in a pressure cooker for 3 whistles.
Meanwhile, in a pan, heat 2 tsp oil, roast coriander seeds (daniya), cumin seeds (jeera), methi seeds, peppercorns, hing, and curry leaves until brown and aromatic. Transfer to a plate.
In the same pan, roast the grated coconut and red chilies until they turn a brownish hue. Turn off the flame and add turmeric powder.
Once the roasted ingredients are at room temperature, grind with a little water and tamarind to make a fine paste.
Transfer the cooked tomatoes to a vessel, add water, the ground paste, salt, and jaggery.
Boil the mixture for 10 minutes. Turn off the flame, and garnish with chopped coriander leaves.
Temper with mustard, oil, and curry leaves. Serve hot, paired delightfully with rice.

Recipe Video

Notes

Savor this temple-style rasam alongside steamed rice for a traditional South Indian meal.
Complement your meal with pappadums or fried papadam for added crunch.

Nutrition

Calories: 50kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.1gSodium: 15mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 12mgCalcium: 30mgIron: 2mg

Keyword rasam, south indian, temple style