How to make rasam | Rasam recipe
Rasam is a type of Indian soup made predominantly in the southern parts of India. Most of the South Indian household have rasam every day as it is believed to enhance digestion. It can also be given as first foods to babies and toddlers without salt and chillies.
Though there are many variations to make authentic and traditional rasam, this recipe can be a quick fix on busy days as no extensive sauteing or cooking time is required. Tomatoes are ground together with tamarind ans salt and quickly brought to a boil along with tempered spices and herbs which takes less than 10 minutes.
How to make rasam | Rasam recipe
Cooking instructions with step by step pictures
Take chopped tomatoes, rock salt and tamarind in a blender jar.
Add 1 cup of water and grind coarsey.
In a pan heat oil and add mustard seeds. Once mustard seeds crackle, add crushed garlic, curry leaves and green chilli.
Once garlic is browned, add asafoetida and rasam powder. Mix well and saute for just under a minute. Be careful as the mixture gets burnt quickly.
Now add the ground tomatoes and a cup of water and mix well.
Once the mixture comes to a boil add chopped coriander leaves and switch off the stove.
Serve with steamed rice !!
Easy – Quick – Simple Rasam
Ingredients
- 2 large tomatoes
- ½ tbsp tamarind paste or tamarind water from ½ lemon sized tamarind
- ½ tbsp rock salt
- 10 to 12 garlic cloves
- 1 sprig curry leaves
- 1 slit green chilli
- a pinch of asafoetida
- ¼ tsp mustard seeds
- 2 tsp rasam powder
- ¼ cup coriander leaves
- 1 tbsp oil
If you do not have rasam powder
- 1 tsp black pepper corns
- 1 tsp cumin seeds
- 2 red chillies
- Grind everything together and as a substitute for rasam powder
Instructions
- Take chopped tomatoes, rock salt and tamarind in a blender jar.
- Add 1 cup of water and grind coarsey.
- If your tomatoes have lots of seeds, you can grind finely and strain it.
- In a pan heat oil and add mustard seeds.
- Once mustard seeds crackle, add crushed garlic, curry leaves and green chilli.
- Once garlic is browned, add asafoetida and rasam powder. Mix well and saute for just under a minute. Be careful as the mixture gets burnt quickly.
- Now add the ground tomatoes and a cup of water and mix well.
- Once the mixture comes to a boil add chopped coriander leaves and switch off the stove.
- Serve with steamed rice !!
Notes
- Cilantro / coriander leaves, garlic and asafoetida is a must to make this rasam.
- Do not boil rasam for a long time. Switch off the stove once rasam comes to a boil.
- Rasam is usually served with rice. But it can also be had as a soup.