In this article, we will answer the question “How long can rasam be stored in the fridge?”, and what foods should never be kept in the fridge?
How long can Rasam be stored in the fridge?
Rasam can be stored in the fridge for 2-3 days. Rasam also freezes well and can be safely kept in the freezer for up to a month.
Homemade Rasam mix recipe
- Tomatoes – 6 large chopped
- Tamarind – 1 big lemon size ball
- Rasam powder – 3 tbsp
- Salt to taste
- Sugar – 1 tbsp
- For Crushing:
- Garlic – 2 whole heads
- Dry Red Chili – 10
- Cumin Seeds / Jeerakam – 2 tsp
- Oil – ½ cup
- Mustard Seeds / kaduku – 1 tsp
- Cumin Seeds / Jeerakam – 1 tsp
- Fenugreek Seeds / Methi – 1 tsp
- Dry Red Chili – 4
- Asafoetida / Hing / Kaya podi – ½ tsp
- Curry leaves – a handful
- Puree the tomatoes in a blender.
- Crush the garlic, cumin, and chili in a food processor.
- Let the tamarind soak in water for about 15 minutes. Then squeeze the tamarind to extract the pulp and strain it.
- In a pan, heat oil and add all the ingredients mentioned in the tempering list. Stir in the crushed garlic mixture and saute until fragrant.
- Stir in the tomato puree and cook for 5 minutes. Mix in the rasam powder, salt, sugar, and tamarind puree. Close the lid and simmer for 20-30 minutes.
- Cook until the oil separates. Remove from heat and let it cool down.
- Divide the mixture equally into 2-3 freeze containers. Cover the container and label it with the date of freezing.
- Pop it in the freezer.
How to make Rasam using the mix?
Defrost the rasam by microwaving it for a minute on high. Then add to a Kadai along with some water and seasoning. Bring the mixture to a boil and serve with rice. Finish off with fresh coriander leaves on top.
Important points to remember before freezing
- Do not add too much water to the rasam mix or else you will end up with an overly thin rasam.
- Rasam should be cooked to the point that the oil comes to the surface.
- Let the mixture come to room temperature before you pack it away for freezing.
- Freeze the rasam mixture in small portions so that it is easier to defrost.
- Do not refreeze the rasam mixture once it is thawed.
- Labeling helps you in the identification of the frozen product whilst allowing you to keep track of its shelf-life.
Foods you should never keep in the fridge
Bananas: Bananas are meant to be stored at room temperature because the light and air circulation are important to prevent decay and the warm temperature is important for the ripening of the green bananas.
Coffee: The moist refrigerator air leads to clumping of the coffee powder. Therefore, coffee should be stored in a dark, and dry place, away from moisture and direct heat.
Tomatoes: Tomatoes should be stored at room temperature where they are allowed optimum air circulation. Refrigeration ruins the texture of this fruit.
Honey: The cold temperature of the fridge messes with the texture of honey by promoting moisture loss and crystallization. The ideal storage place for honey is a cool, dark, and dry pantry spot.
Fresh herbs: To prevent the fresh herbs from drying out too quickly, trim their stems and dump them, halfway through, in a water bottle or jar. Place on the counter, away from direct heat or sunlight.
Bread: The refrigeration environment speeds up the bread staling and drying. Therefore, you should keep the bread loaves on the counter to keep them fresh for a longer period.
Oil: Most types of cooking oils solidify when stored in the fridge. To prevent this, store your cooking oil in a cool, dark, and dry spot in the pantry.
Melons: Unless you have cut your melons, keep them on the counter.
Avocado: If you bought your avocado in unripened form, keep them on the counter so that they ripen at a slow and steady pace. Refrigeration interferes with the ripening process.
Onions: Keep your onions in a basket and store them in a cool, dry, and well-ventilated spot in the pantry. The moisture in the fridge promotes decay in onions. Once cut, store the onions in the fridge.
Potatoes: To preserve the texture of the potatoes, keep them in a cool, dark, and dry place in the pantry.
Garlic: The storage of garlic is similar to that of onions. Refrigeration shortens the shelf-life of garlic cloves. Once cut or chopped, store the garlic in the fridge.
In this article, we answered the question “How long can rasam be stored in the fridge?”, and what foods should never be kept in the fridge?