Description
Experience the authentic flavors of South India with our Rasam Recipe. A tangy, spicy soup that warms the soul and delights the palate!
Ingredients
Scale
- 1 lemon-sized tamarind (approximately 1 tablespoon of tightly packed seedless tamarind or imli)
- ½ cup warm or hot water (for soaking tamarind)
- ½ cup chopped tomatoes or 1 medium-sized tomato
- 2 cups water
- 10 to 12 curry leaves
- 2 pinches of asafoetida (hing)
- ½ teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 2 to 3 dry red chilies (broken and deseeded)
- 2 tablespoons chopped coriander leaves (cilantro)
- 2 tablespoons oil (gingelly oil/raw sesame oil or any neutral oil)
- Salt, as required
Spices to be ground:
- 3 teaspoons cumin seeds
- 2 teaspoons black peppercorns
- 6 to 7 medium-sized garlic cloves (roughly chopped)
Instructions
- Soak the tamarind in warm water for 20 to 30 minutes.
- Squeeze the pulp from the soaked tamarind, strain it, and set it aside.
- In a dry grinder or coffee grinder, grind the cumin seeds, whole black pepper, and roughly chopped garlic to a semi-fine consistency.
Making Rasam:
- Heat the oil in a pan. Start by cracking the mustard seeds.
- Add the curry leaves, red chilies, and asafoetida. Sauté for a few seconds until the red chilies deepen in color. Make sure to fry them on low heat to prevent burning.
- Add the chopped tomatoes and sauté until they soften.
- Now, add the semi-coarsely powdered cumin, black pepper, and garlic mixture along with the turmeric powder. Stir well.
- Then, pour in the tamarind pulp, add water, and stir to combine. Season with salt to taste.
- Let the entire rasam come to a gentle simmer, uncovered, on low heat.
- Once the rasam has simmered, switch off the heat, and add the chopped coriander leaves.
- Serve the rasam hot as a soup or with steamed rice.
Notes
- Tamarind Selection: When selecting tamarind, choose seedless tamarind for convenience. If using tamarind with seeds, make sure to remove them before soaking.
- Soaking Time: The soaking time for tamarind may vary depending on its freshness. Ensure it’s soaked long enough to extract its tangy flavor.
- Spice Level: Adjust the number of dry red chilies based on your spice preference. You can also leave some seeds in for more heat.
- Tamarind Pulp: When extracting tamarind pulp, you can add water gradually to ensure you get the desired consistency and flavor strength. Straining helps remove any remaining fibers.
- Serving Options: Rasam can be served as a comforting soup or paired with steamed rice and a side dish like papad or a vegetable curry.
- Variations: Feel free to experiment with variations like adding crushed garlic or ginger for extra flavor.
- Taste Testing: Before serving, taste the rasam and adjust the salt and tamarind as needed to suit your palate.
- Cilantro Garnish: Fresh cilantro adds a burst of flavor to the rasam. You can also garnish with curry leaves for an authentic touch.
- Consistency: Rasam should have a thin, soupy consistency. If it thickens upon standing, you can adjust the consistency by adding hot water and reheating gently.
Nutrition
- Serving Size: 1
- Calories: 142kcal
- Sugar: 1.7g
- Sodium: 66mg
- Fat: 11.1g
- Saturated Fat: 1.5g
- Carbohydrates: 10.1g
- Fiber: 3.7g
- Protein: 2.5g
- Cholesterol: 0mg
Keywords: Rasam Recipe, Rasam, Rasam soup