I am a big fan of South Indian cuisine but for some reason was not fond of rasam growing up! Rasam is a clear, spicy and tangy south Indian soup. There are many variations to this soup and is prepared using tamarind pulp, tomato, black pepper, coriander, cumin, and sometimes vegetables. It is a daily staple in many south Indian households and is consumed for its digestive properties. This can be eaten with rice, idlis, vadas or by itself as a spicy soup.
I have tried making this soup with readymade mixes and my own twists but have mostly been disappointed. This time I made my own rasam powder at home and used it in my recipe and absolutely fell in love with this dish:) Finally, I can say that I know how to make yummy Rasam and enjoy it too!
Recipe Makes: 3 cups Time: 20 minutes
½ tsp. tamarind paste
1 medium tomato, chopped
2 tsp. Rasam powder
3 Tbsp. cooked toor daal
¼ tsp. sugar
2 garlic cloves, minced fine
Few sprigs of cilantro, chopped
6-7 curry leaves
½ tsp. mustard seeds
½ tsp. cumin seeds
2 whole red chilies
2.5 -3 cups water
1 Tbsp. ghee or oil
½ tsp. black pepper powder
1/2 tsp. hing (asafoetida) powder
Salt to taste
- Heat ghee/oil in a pot.
- Add mustard, cumin seeds, red chilies and curry leaves. Let it crackle.
- Add tomatoes and garlic and cook on medium heat for couple minutes.
- Add tamarind pulp, salt, sugar, black pepper powder, daal, rasam powder, hing powder and water.
- Boil for 2-3 minutes and turn off the heat.
- Enjoy with white rice or vadas!!
Tip: You can make this without adding any daal for a clearer consistency.