Rasam
Rasam is a South Indian soup made with tamarind, tomatoes, and spices, simmered to blend flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tamarind (soaked in warm water) | 50 | Grams |
| Tomato (chopped) | 3 | Count |
| Water (for boiling) | 1 | Liter |
| Toor Dal (cooked and mashed) | 100 | Grams |
| Mustard Seeds (for tempering) | 1 | Tsp |
| Cumin Seeds (for tempering) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Turmeric Powder (for color) | 0.5 | Tsp |
| Asafoetida (for flavor) | 0.25 | Tsp |
| Curry Leaves (fresh) | 1 | Bunch |
| Coriander Leaves (chopped) | 1 | Bunch |
| Green Chili (slit) | 2 | Count |
| Garlic (crushed) | 4 | Clove |
| Ghee (for tempering) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
Instructions
- Soak tamarind in warm water for 15 minutes, then extract the juice and set aside.
- In a pot, add chopped tomatoes, tamarind juice, turmeric powder, asafoetida, and salt. Bring to a boil.
- Add cooked and mashed toor dal to the pot. Stir well and let it simmer for 10 minutes.
- In a separate pan, heat ghee and add mustard seeds, cumin seeds, crushed garlic, and curry leaves. Allow them to splutter.
- Add the tempering to the simmering rasam. Stir well and let it cook for another 5 minutes.
- Add freshly ground black pepper and chopped coriander leaves. Mix well and remove from heat.
- Serve hot with rice or as a soup.
Prep
- Soak tamarind in warm water for 15 minutes.
- Cook and mash toor dal in advance.
Kitchen equipment
Tamarind ExtractorSpice Grinder