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Rasam (South Indian soup)

Rasam is a south Indian soup made using tamarind juice as a base with tomato and pepper. Rasam is good for colds and in the winter season. It can be drunk as a soup or eaten in combination with hot steamed rice.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ lemon sized tamarind soaked and squeezed in hot water
  • 1 Tomato Finely chopped or ground
  • 1 tsp Mustard seeds
  • ½ tsp Fenugreek seeds
  • A pinch asafoetida
  • 1 Dry red chilli
  • A sprig of curry leaves
  • 1 Tbsp Rasam powder Store bought
  • Salt as required
  • 1 tsp Turmeric
  • ½ tsp Pepper powder
  • 1 tsp Oil
  • ½ bunch coriander leaves Finely chopped
  • 2 cups Water

Method
 

  1. Squeeze the juice from the tamarind and set aside.
  2. Heat oil in a deep bottomed vessel, add mustard seeds, fenugreek seeds, dry red chilli, asafoetida, turmeric and curry leaves and let them splutter.
  3. Add the tomato and cook until soft.
  4. Add the tamarind juice, water, pepper, rasam powder and salt and boil for 10 minutes.
  5. Add the salt and mix.
  6. Garnish with coriander leaves.