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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.
4
Servings
30 min
Preparation
Easy
Soups
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
Join me and let's see how to make Rasam
Instructions:
- Soak tamarind pulp in 250 ml of hot water for 10 minutes. Squeeze out the juice from the tamarind and strain.
- Heat oil in a pot and add mustard seeds, cumin, dried red chilies, and curry leaves. Fry until the seeds start to pop.
- Add chopped tomatoes, asafoetida, turmeric, and black pepper. Cook until tomatoes are soft.
- Pour in tamarind juice and the remaining water. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro. Ideal with white rice or as a light soup.
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