Home made Instant Rasam paste to make Quick rasam

I have already shared some Rasam recipes in this blog to make instant rasam using a powder with all ingredients included and directions to make a good tasty rasam.
I have also shared a similar quick Instant rasam recipe  where you make it for one time and not a store and keep recipe.

This  is yet another useful recipe which I rely upon many times at home even though all the ingredients to make a fresh rasam the normal way using rasam powder is  available. Reason being am able to avoid wastage by using this paste method of making rasam, the ease and convenience too. All I need to do is take 2 or 3 tbsp of this rasam paste, boil it  for 3 minutes , garnish with fresh coriander leaves , serve immediately.

Now who wouldn't love such easy way to make any dish.It is not because of laziness or lack of time, it is also to avoid wastage,this way I can make even a cup of rasam for one without skipping any vital ingredient.

So no shortcuts in using ingredients , just an easy way to prepare one.

Ingredients to make paste :

Increase quantities based on this.

A        2 medium ripe  tomatoes
          1 lime size tamrind softened with warm water. 
           ( Tamrind paste  also works best for this recipe )
           2 tsp Rasam powder ( from stock if you have)
          A pinch of turmeric powder
          Pinch of asafoetida powder
          1 tsp Kashmiri chili powder to give good colour.
                ( skip if not available)


          To dry roast  

          4  tsp cumin seeds
          3 tsp Dhaniya / coriander seeds
          1 1/2  tsp black pepper

          2 small  red chillies
          2 tsp toor dal ( skip if using rasam powder mentione dabove )
          some curry leaves.

          Other ingredients 

           salt to taste.
           3 tbsp sesame oil ( preferred) 

C         To temper

            1 tsp mustard seeds
            1 tsp cumin seeds
            1 red chilly

D         For garnishing 

          Finely chopped fresh coriander leaves.


In a pan dry roast ingredients mentioned in list B. Let it cool down.

Grind to a paste all the roasted ingredients with ingredients given in A.

Add salt.

In a pan add the sesame oil ( or any oil ) , heat it add the tempering ingredients, let mustard seeds splutter, brown the cumin seed, add red  chilly and   add the ground paste . 
Add turmeric powder and asafoetida powder if not added already. Sautee well on a low flame . You can add little water too .

The whole mixture will bubble and thicken till oil floats on top and when the mixture attains a paste like consistency, remove from flame.

Let this mixture cool down completely before you store in a cool dry glass bottle.
The paste is useful to make instant rasam when ever you like. 

How to use

In a vessel add some water, add the required quantity of paste, stir well to remove the lumps if any, let this mixture boil well, check for salt and make adjustments.
Garnish with fresh coriander leaves if you have.

Some curry leaves are already added in the paste so no need to add them.

No need to temper as it is included in the paste.

This is good for emergencies, for travelers who have no ingredients in stock, 2 tbsp of this paste mixed with hot water in microwave will  give a great rasam.

For those using this paste at home, add mashed dal water if you wish.

You can also add precooked small chunks of fresh tomatoes before adding the paste if you have them though not necessary.

This paste is meant for those who have little or no ingredients to make quick rasam , and in  hurry to have some. 

If you wish to make this in bulk, first try a  small qty, make your adjustments to the paste, make in bulk and store well in fridge.

If sending with people going out of town , dont forget to paste directions to use , pasted on the bottle.