Rasam is an integral part of a traditional daily meal in South Indian homes. It is a simple, tasty and spicy soup made with tamarind. Learn how to prepare Rasam.
- Water – 2 1/2 cups
- Tamarind – Indian gooseberry size, soak in 1/2 cup warm water for 10 mts, extract juice
- Tomato – 1, small, crushed (optional)
- Turmeric powder – 1/4 tsp
- Jaggery – 1 tsp
- Curry leaves – 6
- Coriander leaves with stalks – finely chopped (1/4 cup)
- Cumin seeds – 1/2 tsp, freshly hand pounded in a mortar pestle
- Garlic cloves – 2-3, crushed (optional)
- Black pepper corns – 1/2 tsp, freshly crushed
- Salt to taste
- Oil or ghee – 1 1/2 tsps
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Dry red chilli – 1, tear and de-seed
- Asafoetida – 1/2 tsp
- Curry leaves – 1 sprig
- In a vessel, add water, tamarind extract, turmeric powder, asafoetida (1/4 tsp), crushed tomato, jaggery, half of the chopped coriander leaves with stalks, salt and curry leaves.
- Bring to a boil and cook on high flame for 2 mts and medium high flame for 7 mts.
- Add crushed cumin seeds and black pepper corns and bring to a boil for a little less than a minute.
- While the rasam is simmering, heat ghee or oil in a small vessel for tempering. Once it turns hot, add mustard seeds and allow to crackle. Immediately add cumin seeds, red chili, curry leaves and asafoetida and turn off flame.
- Add this tempering to the boiling rasam and turn off flame. Add remaining fresh coriander leaves, place lid and allow the flavors to meld for at least 30 mts to an hour.
- Serve warm with hot rice and papad.