Instant Rasam Premix | How to make Rasam in 5 minutes

Name: Instant Rasam Premix | How to make Rasam in 5 minutes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 cup split pigeon pea (Toor dal / Arhar dal / Tuvaram Paruppu); 1.5 cups Coriander seeds (Dhania); 8 Dry Red Chillies; 3 kashmiri red chillies; 40 grams Dry Tamarind (or use 2 TBSP Tamarind powder); 1/4 cup Cumin seeds (Jeera / Jeeragam); 1/4 cup Whole Black Pepper (Milagu / Kali Mirch); 2 sprig Curry Leaves (dehydrated in airfryer / sun dried without any moisture); 1 tsp Mustard Seeds; 1/2 tsp Turmeric Powder; 1/2 tsp Asafoetida (skip only if GF, else highly recommended); 1.5 tsp Mustard Seeds; 1/2 tsp Cumin seeds; 1 sprig Curry Leaves (dehydrated)

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Learn how to make Instant Aromatic Rasam in 5 mins with this Premix and without cooked dal. Perfect for beginners or busy working people. Rasam is served with rice or as appetiser

Rasam (or a South Indian Spiced Broth) is a favourite amongst Indians (and many more outside India too). The confluence of spices with tangy, umami, spicy and sometimes sweet flavours makes Rasam an excellent digestive too. Cumin, Pepper, Coriander seeds and red chillies are the main stay with many using garlic and other spices to make Rasam. Usually we make Rasam at home with a homemade Mysore Style Rasam Powder which requires cooked toor dal / pigeon pea to be added.

But for those living alone (as bachelors / bachelorettes) / students in dorms or hostels or for anyone craving a quick 5 minute rasam, this Premix is a handy Godsend. With easily available ingredients, you can make a small batch of this Rasam premix (no cooked dal needed) to make a quick rasam or a soup that will uplift your meal (and mood) in minutes.

Learn how to make Instant Aromatic Rasam in 5 mins with this Premix and without cooked dal. Perfect for beginners or busy working people. Rasam is served with rice or as appetiser

5 reasons to make this Instant Rasam Premix

No need to soak or cook dal
Can be made in 5-7 mins flat
Useful for bachelors / hostelites / working professionals / moms with infants
Totally customisable and homemade with love ❤️
No artificial ingredients and made with everyday pantry essentials

What kind of Rasams can I make with this Premix ?

Tomato Rasam
Lemon Rasam
Poondu Rasam (garlic rasam)
Vettalai Rasam (Betel leaves rasam)
Jeera Milagu rasam (cumin – pepper rasam)
Pudina Rasam (Mint rasam)
Tulasi Rasam (Holy Basil Rasam)
Onion Rasam (as soup), and am sure many many more

Tips to make the best Rasam Premix

Sun dry all whole condiments for an hour or wipe them with dry cloth free of dust / grime for best results
Roast all ingredients on low flame only
Cool roasted ingredients thoroughly before grinding – this increases shelf life
Roast ingredients in the order shown in the video and mostly individually – each ingredient roasts (and burns) at a different rate
Always, always store the premix (or any condiment) in sterile glass / stainless steel jars
Make small batches of this premix for maximum freshness and flavour.
Use clean spoons to use the premix only as per use.
Do let me know in the comments below or the video how you liked this Instant Rasam Premix. Let me know what other Instant Premix you would like to see on the blog.

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Prep time – 5 mins, Roasting time – 10 mins, Cook time – 10 mins , Makes – 200 grams of Instant Premix

Shelf Life – for upto 1 month when stored in cool place (does not require refrigeration)

What you need to make Instant Premix

1/2 cup split pigeon Pea (Toor dal / Arhar dal / Tuvaram Paruppu)
1.5 cups Coriander Seeds (Dhania)
8 Red chillies
3 Kashmiri Red chillies
40 grams Tamarind (or use 2 TBSP Tamarind powder)
1/4 cup Cumin (Jeera / Jeeragam)
1/4 cup Whole black Pepper (Milagu / Kali Mirch)
2 sprig Curry leaves (dehydrated in air fryer / sun dried without any moisture)
1 tsp mustard seeds
1/2 tsp Turmeric powder
1/2 tsp Asafoetida (skip only if GF, else highly recommended)

For the Tempering:

1.5 tsp mustard seeds
1/2 tsp Cumin seeds
1 sprig curry leaves (dehydrated)

How to make Instant Rasam Premix

Sun dry or clean and wipe all spices with a clean dry cloth
Dry roast them in the method AND order shown in the video below
Cool and powder them
Store in an airtight container
Check out part 2 of the video how to use this premix to make a delicious tomato rasam in 5 mins