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Rasam
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Rasam

Rasam is a South Indian soup made with tamarind or tomato. Lentils and other vegetables are often added.

Prep Time
30 mins
Cook Time
19 mins
Resting Time
30 mins
Total Time
49 mins
Servings: 2 people
Calories: 213 kcal
Course: Soup
Cuisine: Indian

Ingredients

For the rasam
  • 1 tamarind lemon-sized tamarind + 1 cup / 250 ml lukewarm water for soaking, Indian variety
  • 1 tomato peeled, seeded and finely chopped, large
  • 2 cups water (or more)
  • 2 tablespoons cilantro finely chopped leaves
  • 3 tablespoons vegetable oil (or ghee)
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafoetida powder
  • 10 curry leaves
  • salt
For the rasam spice mix
  • ½ teaspoon black peppercorns
  • ½ tablespoon cumin seeds
  • 5 cloves garlic
  • 4 dried red chilies seeded, then crushed
Instructions
  • rasam spice blend
  • Pour the ingredients needed for the rasam spice mix , and using a pestle, reduce them to a more or less coarse mixture. Set aside.

Instructions

    Cup of Yum
  1. Soak the tamarind in lukewarm water for 30 minutes.
  2. In a bowl, squeeze the Indian tamarind pulp and add the crushed tomato.
  3. In a Dutch oven, heat the oil (or ghee) over medium heat. Add mustard seeds until crackling.
  4. Add the cumin seeds and sauté for a few seconds.
  5. Add the curry leaves and asafoetida.
  6. Fry everything together for a few seconds. Add the tamarind pulp and crushed tomato mixture.
  7. Add the more or less coarse rasam spice mix.
  8. Stir then add between 2 cups (500 ml) of water or more, depending on the desired texture, and salt to taste.
  9. Bring to a boil then simmer the rasam for 5 minutes over medium heat.
  10. Finally add the chopped cilantro leaves and stir.
  11. Serve the rasam very hot. It can also be eaten in soup.