Rasam

This is a simple and very tasty recipe of rasam. Rasam is a kind of watery soup made with tamarind juice, tomato and spices. It is easy to make, and it’s usually eaten with rice. Think of it like a broth. When you pair it with rice, it’s called rasam satham (“satham” means rice in Tamil). This is the perfect food for a cold day outside, or if you’re feeling a little under the weather. Other kinds of rasam recipes are paruppu rasam, kollu (கொள்ளு) rasam, lime rasam, etc. This detailed recipe is for the people first time trying to make rasam, specially for my daughters.

Ingredients

  • Tomato ————————– 1
  • Coriander seeds ———— 1 tsp
  • Cumin seeds —————— 1 tsp
  • Black pepper —————— 1/2 tsp
  • Garlic clove ——————– 4
  • Ginger —————————– 1 small piece (peeled)
  • Tamarind water ————- 1/4 cup ( used a small lime size tamarind)
  • Dry chilies ———————- 2 or 3
  • Asafoetida ———————- 1 tiny piece or 1/4 tsp of powder
  • Turmeric powder ———– 1/4 tsp
  • Rasam powder ————— 1/2 tsp (optional)
  • Curry leaf ———————— 2 spring
  • Water ——————————- 2 cups
  • Cooking oil ———————- 2 tsp
  • Salt to taste
  • For Garnishing
    • Cilantro

How to make

  • Smash the tomato, coriander seeds, black pepper, cumin seeds, piece of ginger, garlic cloves and curry leaf using mortar and pestle or blender
  • You can add turmeric powder and asefoteda powder also while smashing
  • Place a small pot/saucepan on medium heat stove
  • Add oil and once it gets hot, add the mustard seeds
  • Wait for the mustard seeds to crackle
  • Now add the curry leaves and dry chilies
  • Then add all the smashed things to the pot
  • Add the turmeric powder and asefoteda powder, if they are not added while smashing
  • Saute for 3 minutes
  • Add the salt
  • Now add the tamarind juice and bring it to boil
  • Now add two cups of water
  • When the rasam is going to boil add the rasam powder (optional)
  • Before it starts boiling, add the cilantro, close the pot with a lid and switch off the stove
  • After two minutes it should be ready to serve

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