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Ingredients

Adjust Servings:

	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

Nutritional information

60 kcal

Calories

2 g

Protein

12 g

Carbohydrates

0.5 g

Fat

2 g

Fiber

500 mg

Sodium

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Rasam

Name: Rasam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Indian
Ingredients: Tamarind: 1 lemon-sized ball or 2 tablespoons tamarind paste; Tomato: 2, chopped; Toor dal (split pigeon peas): 1/4 cup, cooked and mashed; Rasam powder: 2 tablespoons (store-bought or homemade); Mustard Seeds: 1 teaspoon; Cumin seeds: 1 teaspoon; Dried red chilies: 2-3; Curry Leaves: A few; Salt: To taste; Coriander Leaves: For garnish; Oil: 1 tablespoon ghee or

A Tangy South Indian Delight

Features:

Cuisine:

Indian

Rasam is a traditional South Indian soup made with tamarind, tomatoes, and spices. It's often enjoyed with rice or on its own. Here’s a simple recipe for making rasam.

30 minutes
Serves 4
Medium

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 Tamarind If 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 Tomatoes In 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 Dal Add 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 Tempering In 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	Combine Pour the tempering over the rasam. Stir and let it boil for another 2 minutes.
6 Done	Garnish Remove 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!

Anju Mahesh Kumar

Anju Mahesh Kumar, the creator and passionate food enthusiast behind this recipe blog, is a culinary adventurer who has embarked on a journey to explore diverse culinary traditions and bring a global perspective to the world of food. Hailing from the vibrant land of India and currently residing in the United Arab Emirates, Anju's recipes and insights reflect a fusion of flavors and a deep appreciation for the art of cooking.