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Rasam Recipe

Indian · Soup · 30 min total

A tangy, spicy South Indian soup made with tamarind, tomatoes, and a blend of aromatic spices. This comforting rasam is perfect as a starter or served with rice.

Ingredients

• 1 tablespoon tamarind paste
• 2 cups water
• 2 medium tomatoes, chopped
• 1 teaspoon black pepper corns
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 3 cloves garlic, peeled
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chilies
• 2 tablespoons chopped fresh cilantro

Instructions

1. Soak tamarind paste in 1/2 cup warm water for 10 minutes, then extract the pulp and discard solids. Set aside.
2. In a small pan, dry roast black pepper, cumin seeds, and coriander seeds until fragrant. Let cool, then grind with garlic to a coarse powder.
3. In a pot, add 1.5 cups water, chopped tomatoes, turmeric, red chili powder, salt, and the ground spice paste. Bring to a boil, then simmer for 10 minutes.
4. Add tamarind extract and simmer for another 5 minutes. Adjust salt and water to desired consistency.
5. In a small pan, heat ghee. Add mustard seeds; when they pop, add curry leaves and dried red chilies. Sauté for 30 seconds.
6. Pour the tempering over the rasam and stir. Garnish with cilantro. Serve hot.

Tips

• For a milder rasam, reduce red chili powder or skip dried red chilies.
• Rasam can be stored in the refrigerator for up to 3 days and reheated.
• Serve with steamed rice or as a soup with papadums.

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