Anargha Sambar Powder

Rasam Recipe

South Indian Rasam - DIY (Serves 4) :

Rasam can be prepared in different ways, you can prepare rasam with or without toor/arhar dal

Pressure cook 1 cup of Anargha Toor/Arhar Dal + 2 tomatoes + pinch of Anargha Turmeric Powder+1TS of oil with 600 ml water.
Once cooked, smash the tomatoes and filter the peels to prepare Tomato puree. Optional: Baked toor dal can also be beaten if you like it
Add 3 TS Anargha Rasam powder and stir well and heat till boil.
Add water if required to improve the consistency to pouring thin.
Add 3- 4 TS of tamarind juice (optional), Salt to taste, 1 TS of Jaggery and allow the rasam to cook for ~ 5 mins.
Meanwhile, Prepare the Tempering with 2 TS of Ghee or Oil in a small pan. When the Ghee or oil is hot, Add 1/2 TS of mustard seeds, 1/2 TS of cumin seeds, 3-4 cloves of garlic, 3-4 broken dried Red chilles, 1/2 cup of Fresh curry leaves till it turns crisp and add pinch of Hing to enhance the flavour. Pour the tempering in boiling Rasam
Garnish with 2-3 TS of Ghee and some coriander leaves

You can also cook Tomato Bath using Anargha Rasam Powder:

Wash rice (~400g) and pressure cook it usual way. Cooked rice must be grainy and not mushy. Allow it to cool.
Meanwhile, Prepare the Tempering with 4 -5 TS of Oil in a pan. When the oil is hot, Add 1/2 TS of mustard seeds, 1/2 TS of cumin seeds, 1 TS of Chanadal, 1 TS of Urad dal, 2-3 Anargha Cardamoms, Bay leaf, 2-3 Anargha Nutmaces, 2-3 Anargha Cloves, small piece of Anargha cinnamon, 1 cup Ground nuts, pinch of Anargha Turmeric powder, 4-5 broken dried Red chilles, 1/2 cup of Fresh curry leaves, till it turns crisp and add pinch of Hing to enhance the flavour.
Add 1 cup of cut Onions, 5-6 garlic cloves, 1 cup of baked peas (optional) and 2 cups of finely chopped fresh tomatoes. Add 4 TS of Anargha Rasam powder to the pan and fry for 4-5 mins and allow it to mingle with flavor of masala powder

Optional: If you like it spicier, add 1/2 tablespoon of Anargha Red chilli powder as well.
Add cooked rice to the pan , Add salt to taste and mix well with the masala.
Add some grated dried coconut (optional) to enhance the flavour. Garnish with 3-4 TS of Ghee and some Coriander leaves.

Expert suggestions:

Steamy hot and spicy thin consistency Rasam prepared with Anargha Rasam powder with 1TS of ghee or butter can be served as an appetizer in place of soup along with Indian papad
Dress the vegetable salads and sprouts with 1/4 TS Anargha Rasam powder + salt to tast +1 TS of lemon juice for a healthy and still tasty diet routine.
Marinate Raw mango pieces with 1/4 TS Anargha Rasam powder + salt to taste and sugar to enjoy mouthwatering Raw mangoes.