The rasam love story is simple, uncomplicated and sweet (a hint of it). Cooking a classic, healthy rasam requires fresh and quality ingredients to get the finest result. Rasam recipes might be plenty but most of them don’t tell you how important it is to get the best result with ingredients that you use.
When you go shopping for groceries, be mindful of the ingredients you get, their quality and how it will impact the taste. Every spoon will taste of comfort and flavour, reminding you of some nostalgic memory you didn’t even know you had.
So, we have prepared a guide for the rasam recipe and the ingredients you will need for an aromatic and healthy bowl of rasam.
Getting the Best Ingredients for Your Rasam Recipe
Tamarind – the bitter-sour story of Rasam:
When you think about it, tamarind is the foundation of a good rasam recipe. Some of the things to consider when buying or using tamarind are:
- While the tamarind paste is an easier option, buying fresh tamarind brings in an authentic taste you can’t deny.
- Make sure that it is dark brown, sticky, and does not have a lot of fibres or mould.
- When you are using a block of tamarind, store it in an airtight container.
Tomatoes – the heart beat of rasam:
Tomatoes make up the next important part of a rasam recipe. So when you go shopping for groceries, checking the quality of tomatoes is important.
- Choose the tomatoes that are ripe and red. Check for bruises and if they are heavy.
- Don’t buy overripe or pale tomatoes. They lack acidity to give that tanginess to rasam.
Black peppercorn – spicy sidekick:
It is one of the integral ingredients of a rasam recipe. When shopping for groceries, black peppercorns should be at the top of your list. It is one of the healthiest spices, adding that zing to the rasam.
- Crush the black peppercorn fresh to bring out flavours and aroma.
- When shopping for groceries, check for the ones that are firm, dark, and wrinkled.
- Don’t use store-bought, already-ground ones, as that takes the flavour away.
Curry leaves – the flavour of the rasam:
The richness and flavour of the rasam depend on the freshness of all the ingredients. When buying curry leaves, some points to think about are:
- They are not wilted or dark in colour. Avoid the yellowing ones as well.
- They should be bright green, firm, and fragrant.
- Store them in an airtight container to increase shelf life.
Ginger Garlic’s healing story – a love beyond taste palate:
On their own, the tastes of ginger and garlic can be quite pungent and powerful, but add that to any dish, and you bring out the flavours.
- The juicier and plumper the garlic buds, the tastier the dish will be. Make sure they are not dry or papery.
- When choosing ginger, check for the ones that are smooth and taut-skinned.
Homemade Vs Store-Bought: Which Rasam Powder is best:
The biggest debate on rasam is how fresh the ingredients are. Using store-bought is good for those who want to cook quickly based on the time limit, but it is always recommended to make a homemade rasam base.
The secret to any good dish is the ingredients, and while shopping for groceries, you should always emphasise the quality and freshness.
