Ingredients
- 1 lemon-sized ball or 2 tablespoons tamarind paste Tamarind
- 2, chopped Tomato
- 1/4 cup, cooked and mashed Toor dal (split pigeon peas)
- 2 tablespoons (store-bought or homemade) Rasam powder
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin seeds
- 2-3 Dried red chilies
- A few Curry Leaves
- To taste Salt
- For garnish Coriander Leaves
- 1 tablespoon ghee or Oil
Directions
Rasam is a flavorful and tangy South Indian soup that is primarily made from tamarind, tomatoes, and a blend of spices. It is typically seasoned with mustard seeds, cumin, and curry leaves, often served hot as a starter or alongside rice. Known for its digestive properties, rasam is both comforting and refreshing, making it a staple in many South Indian households. Its versatility allows it to be enjoyed on its own or with various accompaniments like papad, vegetables, or meat dishes.
Steps
1 Done | Prepare TamarindIf using tamarind, soak it in 1 cup of warm water for about 10 minutes, then extract the juice. If using paste, mix it in 1 cup of warm water. |
2 Done | Cook TomatoesIn a pot, add chopped tomatoes, tamarind juice, rasam powder, salt, and water. Bring it to a boil and let it simmer for about 10-15 minutes. |
3 Done | Add DalAdd the cooked and mashed toor dal to the pot and mix well. Adjust the consistency with more water if necessary. Let it simmer for an additional 5 minutes. |
4 Done | Prepare TemperingIn a small pan, heat oil or ghee. Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, curry leaves, and a pinch of hing. Sauté for a minute. |
5 Done | CombinePour the tempering over the rasam. Stir and let it boil for another 2 minutes. |
6 Done | GarnishRemove from heat, garnish with chopped coriander leaves. |
7 Done | Serving Suggestions• Serve hot with steamed rice or enjoy it as a soup. • Pair with papad or any side dish of your choice. Enjoy your delicious and comforting rasam! |
