Sweet Corn Coriander Rasam | Sweet Corn Rasam

All of us would have definitely tried many types of rasams but am sure sweet corn rasam must sound something new or even weird, but believe me it tasted too good and no one will ever believe that you have added some sweet corns in it. Its raining here heavily in Chennai and something hot and soothing is what we need during these cold rainy days, and this rasam is the perfect one. Have it hot as soup or pour a ladle full of this rasam to hot rice and enjoy, either way it is a great treat. The addition of chunky sweet corn kernels does not affect the authenticity of the rasam but helps enhance the flavor. The rasam has a tangy flavor with a dominance of coriander, has a slight peppery touch and a mild sweetness from the corn kernels. I have ground and used the kernels you can try adding them whole, either way it tastes so good.  For kids it would be better if you add the kernels whole they will definitely get attracted and will willingly have rasam without any fuss. So lets get to see how to make this delectable rasam.

Check out my other rasam recipes!!

Onion Rasam / Vengaya Rasam / Tangy Shallot Soup 

Lemon Rasam 

Ordinary Rasam with Tomatoes

INGREDIENTS

Serves 5 people 
Total Preparation Time - 15 minutes

1. Tamarind - 75 grams / A small lemon size ball (Some tamarind may be too tangy so please adjust according to your taste)
2. Raw sweet corn kernels - 3 spoons 
3. Coriander leaves - From one bunch
4. Curry leaves - A handful 
5. Peppercorns - 1/2 spoon 
6. Cumin seeds - 1/2 spoon
7. Garlic pods - 2 
8. Rasam powder - 1½ spoons (I used 2 spoons you can reduce if you find it heavy)
9. Turmeric powder - 1/4 spoon 
10. Mustard seeds - 1/4 spoon 
11. Fenugreek seeds - 1/4 spoon 
12. Salt - As per taste 
13. Water - 1 litre 
14. Oil - 5 spoons (Gingelly oil preferred) 

PREPARATION METHOD

• To a cup of water add some tamarind and set aside. After 10 minutes mash the soaked tamarind well with your fingers. Extract the tamarind juice and set aside. Discard the leftover tamarind pulp.
• Grind the following coarsely in a blender and set aside; Do not make a paste, it should be coarse, just 3 spins will do. 

1. Sweet corn 

2. Coriander leaves 

3. Curry leaves 

4. Peppercorns 

5. Cumin seeds 

6. Garlic pods 

• Now to a pan add oil and after it heats up add mustard seeds and let it splutter.
• Then add fenugreek seeds and the coarsely ground mixture and saute for a few seconds.
• Then add salt, turmeric powder, rasam powder and saute. 
• Now add the tamarind water  and stir well. 
• Add a litre of water and mix well. 
• When you see bubbles forming on the sides (It takes just 5 minutes) of the bowl remove from flame and serve!

TIP 1: Never boil rasam for more than 2 or 3 minutes after adding tamarind water it will ruin the taste of rasam. 

TIP 2: You can add the whole sweet corn kernels without grinding it will give a better look, but grinding them gives a better flavor to the rasam. 

TIP 3: I have not used dry red chillies while seasoning you can add 2 dry red chillies if you wish. It gives a good flavor. 

TIP 4: In case you want to add them as whole kernels then it would be better if you grind some and add it to the rasam to give a good flavor. 

TIP 5: Some tamarind may be too tangy so better check and add accordingly. In case you find the rasam too tangy add some more water and rasam powder to adjust the taste. 

Flavorful and Soothing Sweet Corn Coriander Rasam is now ready!! Serve with rice or have it as soup and enjoy!!

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