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Recipe of Rasam

Recipe of Rasam

Rasam is a traditional South Indian soup known for its spicy and tangy flavor. It's a light broth made with tamarind, tomatoes, and a variety of spices, usually served with rice or as a standalone soup. This dish is perfect for cold days or as a comforting homemade remedy for colds.

Servings4

Preparation30 min

Cookingmin

Calorieskcal

How to Make Rasam

Instructions

Step 1

Soak tamarind pulp in 250 ml of hot water for 10 minutes. Squeeze out the juice from the tamarind and strain.

Step 2

Heat oil in a pot and add mustard seeds, cumin, dried red chilies, and curry leaves. Fry until the seeds start to pop.

Step 3

Add chopped tomatoes, asafoetida, turmeric, and black pepper. Cook until tomatoes are soft.

Step 4

Pour in tamarind juice and the remaining water. Bring to a boil.

Step 5

Reduce heat and simmer for 15 minutes.

Step 6

Season with salt to taste.

Step 7

Serve hot, garnished with fresh cilantro. Ideal with white rice or as a light soup.

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Ingredients

50 g tamarind pulp
2 medium tomatoes, chopped
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin
2 dried red chilies
A handful of fresh curry leaves
1/4 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1/2 teaspoon ground black pepper
Salt to taste
1 liter of water
Fresh cilantro for garnishing