Thursday, May 12, 2022

Oma Rasam


This is a traditional rasam recipe, that is soothing for the throat as well as tummy. This rasam is made with omam (Tamil) aka ajwain (Hindi) or carom. This rasam is a perfect blend of tangy, spicy, and pungent flavors.


Omam or ajwain (carom seeds) look similar to cumin but very smaller in size and they taste similar to thyme. It gives relief from indigestion, lowers cholesterol, helps with cough and cold. This seed is an amazing aid to digest food and hence it is very widely used in many herbal concoctions like this Vetrilai Omam Kashayam or herbal. We have had this many times when we were young to help soothe our tummy. It is also widely used in medicinal preparations that help digestion like this Deepavali Lehyam (check here for a quick version!). This lehyam is made with omam and the deepavali or Diwali feast is so heavy that we consume this lehyam to get quick relief.


Along with herbal teas, this ajwain or carom seeds are also added in rotis or namkeens, even pooris too! This ajwain is also used in rasam recipes. A steaming bowl of this rasam rice is pure comfort. The tangy, salty, spicy, pungent rasam satisfies the cravings and gives a lot of health benefits.


This is also easy to prepare. In about 15 minutes, this rasam can be made. This quick rasam is a great addition to your weekly menu as this improves the digestive health. 


Ghee is used in this rasam for roasting the spices as well as for tempering. Ghee gives a balance to the spicy and pungent flavors. Oil can be used for a vegan version.



I am sharing this for this week's final recipe for Blogging Marathon. I am sharing delicious rasam recipes from A-Z. Below are the links to rasam recipes shared. Make sure to check them, try, and enjoy at home. Please do let me know how it turned out!




Ingredients
Serves 4-5 

Tamarind - 1 tsp
Water - 2.5 cup
Salt - 3/4 tsp
Turmeric - 1/8 tsp
Asafetida - 1/8 tsp

To Roast and Grind

Ghee - 1/2 tsp
Coriander - 1/2 tsp
Cumin - 1/2 tsp
Ajwain/omam - 1/3 tsp
Curry leaf - 1 sprig
Dried red chili - 1
Whole black pepper - 1/4 tsp

For Tempering

Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Dried red chili - 1
Ajwain/omam - 1/3 tsp
Curry leaves - 1 sprig
Asafetida - 1/8 tsp

Method

Soak the tamarind for a few minutes in a cup of hot water. Extract the juice with another one and a half cup of water.


Heat gheein a pan and add the ingredients listed under "to roast and grind'', except curry leaves, until golden.


Grind to a coarse powder along with curry leaves.


In the meantime, simmer the tamarind water with salt, turmeric, and asafetida for 3-4 minutes.


Add the ground spice mix, and when it begins to boil, remove from the flame.


Heat ghee in a pan andd the ingredients listed under "Tempering", fry for 30 seconds.


Add it to the rasam. Serve hot with rice and veggies.





3 comments:

  1. Back in India, we make this rasam with fresh omavalli leaves. I wish I could get that here. This version with carom seeds sounds yum.

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  2. Loving the rasam series. Oma rasam is on our menu for tomorrow :)

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  3. This is an excellent resam Radha. Really in awe with your Rasam series!...

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