Easiest Way to Make Delicious Goddu Sathumadhu(Rasam)

Goddu Sathumadhu(Rasam). Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency. Vethala or Pan leaf rasam is best remedy for cold. This can be served with white rice or as soup too.

Step by step instructions to make Goddu Rasam. Add to rasam along with chopped coriander leaves. If you desire the rasam quite hot, add the red chilly in seasoning. You can cook Goddu Sathumadhu(Rasam) using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Goddu Sathumadhu(Rasam)

1. You need 3 of tomatoes hybrid or Naatu thakkali.
2. Prepare of curry leaves.
3. Prepare 3 of green chillies.
4. It's of coriander leaves chopped.
5. You need 2 tbsps of toor dal cooked.
6. Prepare 100 - 150 ml of stock toor dal of.
7. Prepare 1 tbsp of ghee.
8. Prepare 1 tbsp of channa dal of.
9. You need 1 tbsp of urad dal of white.
10. Prepare 1 tbsp of black peppercorn of.
11. Prepare of coconut scrapings.
12. You need to taste of sea salt.
13. Prepare 1/2 tsp of ghee of.
14. You need 1 tsp of mustard seeds of.

Goddu saaru or instant bele saru recipe explained with step by step pictures and a video. Goddu saaru or instant rasam is very tasty, healthy and goes very well with rice. Goddu Rasam or Instant rasam is very popular in Iyer homes in South India. You can call rasam as an Indian clear soup.

Goddu Sathumadhu(Rasam) instructions

1. Get all the ingredients ready, chop the tomatoes, green chillies and curry leaves. Take a tadka pan / small wok or pan, on medium heat, add all the ingredients mentioned under "For roasting and grinding", add it in the above mentioned order only, saute it until aromatic and grind it to a fine powder..
2. Take a vessel, add all the chopped vegetables, add about 200-250 ml of water. Keep this on medium heat and let it cook until the tomatoes turn soft. Once this concoction starts boiling vigorously add the freshly prepared powder and stir..
3. Now add the cooked toor dal along with its stock and stir. Let this boil in medium heat for about 3 minutes. Meanwhile get the tempering ready, in tadka pan, on low heat add 1/2 tsp of ghee and 1 tsp of mustard seeds, let this crackle. Add the tempering to the boiling sathumadhu / rasam and switch off the heat. Garnish with chopped coriander leaves..

The soup is known as Rasam in Tamil Nadu and Saaru in Karnataka. One of our viewers by name Shyama Priya from US has suggested this modification,Hence this new one. Rasam (pronunciation ), charu pani(Odia), chaaru, saaru or kabir is a South Indian dish (eaten with other dishes or by itself), traditionally prepared using kokum or tamarind juice as a base. traditionally the rasam or saaru recipes involves time consuming and cumbersome process including pressure cooking toor dal. of course pressure cooking dal is not a rocket science. but it can be time. Tomato Rasam has to be one of the ultimate comfort food for a South Indian. This is my Aunt's recipe that makes a fantastic warm broth that goes so well with hot rice.