Strawberry rasam recipe – An interesting South Indian rasam recipe using fresh strawberries, recipe with full video and step-by-step pictures.
Rasam is a very staple dish in South Indian cuisine. We make many varieties of rasam and I have posted a lot of rasam varieties in Jeyashris kitchen. Adding fruit | and fruit juice to rasam is an interesting one. Usually, we make lemon rasam or Pineapple rasam. I have tried Orange rasam recipe too.
A few years back when I did a cookery demo in London, I made this rasam for the guests who came for the show. We went for strawberry picking the previous day and ended up in picking a lot of strawberries. I made strawberry rasam and strawberry ice cream out of the extra strawberries we plucked from the farm. It was a super hit among the guests. When I saw a bunch of fresh strawberries in the market yesterday, I picked up a bunch to try out the strawberry rasam.
I slightly made it in a different style without the addition of dal water. It turned out super yum and tasted very well with hot rice. If you get fresh strawberries in your place, do try this delicious Strawberry rasam.
Also check out, ginger lemon rasam, pineapple rasam, Orange rasam, Mysore rasam, Vethalai rasam
Strawberry rasam recipe
Ingredients
- 15 small strawberries
- 1 tomato
- 1 cup thin tamarind extract
- 2 tsp rasam powder
- 2 tsp oil
- 2 green chili slit
- 2 red chilis
- 5 crushed garlic cloves optional
- ½ tsp turmeric powder
- Salt as needed
- 1and 1/2 cup water
- Few Coriander leaves
- Few curry leaves
- 2 pinches Asafoetida
- 1 tsp ghee
- ½ tsp mustard seeds
- 1 tsp cumin seeds
Instructions
- Soak a tiny gooseberry sized tamarind in 1 cup of hot water for 10 minutes and extract the tamarind juice.
- Into a mixie jar add washed strawberry and tomato.
- Blend this into a smooth puree.
- In a pan add 2 tsp of oil and add the green chili, red chili and crushed garlic.
- Saute for 1-2 minutes in medium flame. Add asafoetida to this.
- Now add the tamarind extract and add 2 tsp of rasam powder, ½ tsp turmeric powder and salt.
- Let this boil for 5 minutes.
- Now add the strawberry and tomato puree. You can use a strainer and strain this puree and add if you prefer that way.
- Add 1.5 cups of water to the pan. I poured water to the mixie jar and added.
- Keep the flame in medium-low.
- Mix it gently, in 5 minutes, you will see the rasam frothing up from the sides.
- Add the curry leaves and finely chopped coriander leaves.
- Once the rasam nicely froths up and about to boil, switch off the flame.
- Add 1 tsp of ghee in a small pan.
- Once it is hot add the mustard seeds and cumin seeds.
- Once the mustard seeds starts spluttering, switch off the flame and transfer this to the rasam.
- Serve with hot rasam.
- You can drink this as a soup too.
Notes
1. If the strawberries are very sour add 1 tsp of jaggery towards the end and reduce the tamarind juice. 2. You can add sambar powder instead of rasam powder. In that case, add ½ tsp of coarsely ground pepper powder after adding the strawberry tomato puree. 3. Strawberry rasam pairs well with hot rice and a simple poriyal.
- Soak a tiny gooseberry-sized tamarind in 1 cup of hot water for 10 minutes and extract the tamarind juice.
- Into a mixie jar add washed strawberry and tomato.
- Take out the green leafy part of the strawberry.
- Blend this into a smooth puree.
- In a pan add 2 tsp of oil and add the green chili, red chili and crushed garlic.
- Saute for 1-2 minutes in medium flame. Add asafoetida to this.
- Now add the tamarind extract and add 2 tsp of rasam powder, ½ tsp turmeric powder, and salt.
- Let this boil for 5 minutes.
- Now add the strawberry and tomato puree. You can use a strainer and strain this puree and add it if you prefer that way.
- Add 1.5 cups of water to the pan. I poured water into the mixie jar and added it.
- Keep the flame at medium-low.
- Mix it gently, and in 5 minutes, you will see the rasam frothing up from the sides.
- Add the curry leaves and finely chopped coriander leaves.
- Once the rasam nicely froths up and is about to boil, switch it off.
- Add 1 tsp of ghee to a small pan.
- Once it is hot add the mustard seeds and cumin seeds.
- Once the mustard seeds start spluttering, switch off the flame and transfer this to the rasam.
- Serve with hot rasam.
- You can drink this as soup too.
- If the strawberries are very sour add 1 tsp of jaggery towards the end and reduce the tamarind juice.
- You can add sambar powder instead of rasam powder. In that case, add ½ tsp of coarsely ground pepper powder after adding the strawberry tomato puree.
- Strawberry rasam pairs well with hot rice and a simple poriyal.
