Easy and Quick Rasam Recipe

Jan 232 min read

Rasam is a traditional soup from South India that is known for its tangy, spicy, and aromatic taste. It is light and nutritious and is served with boiled rice or can be served as a soup on its own. It is very nutritious. Let's see how it is made:

Ingredients:

For the Rasam:

1 medium tomato, finely chopped
1 small lemon-sized tamarind ball (soaked in 1/4 cup warm water) or 1 tbsp tamarind paste
1/4 cup cooked toor dal (for thicker rasam- optional for you)
3 cups water
1/4 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp cumin powder
1 tsp rasam powder (store-bought or homemade, optional)
1-2 green chilies, slit
Salt to taste
1 tbsp chopped cilantro for garnish

For the Tempering:

1 tbsp ghee or oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dried red chilies
1 sprig of curry leaves
1/4 tsp asafoetida (hing)

Method of Making Rasam:

First, prepare the tamarind base. For this squeeze the soaked tamarind in water to extract tamarind juice or dissolve tamarind paste in 1/4 cup water.

Now add tamarind juice, chopped tomatoes, green chilies, turmeric powder, and salt in a vessel. Mix it well and cook for 5-7 minutes till the aroma of raw tamarind goes away.

Now mash the cooked toor dal, if using, and add it to it along with 2-3 cups of water.

After this, add black pepper powder, cumin powder, and rasam powder. Adjust the consistency of the water and boil for 5-7 minutes.

After the rasam is cooked, give it a tempering. Heat ghee or oil in a small pan.

Add mustard seeds and let it crackle. After this, add cumin seeds, dried red chilies, curry leaves, and asafoetida. Fry it for a few seconds and pour this tempering over the rasam.