Rasam

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Rasam – a staple at most south Indian homes. I almost feel that the Thai Tom Yum soup is closely related to Rasam, just that the flavours are altered based on regional preferences. You can either have it as a regular soup, or pair it up with a bowl of rice. A few of the many variations found around are pepper rasam, tomato rasam, cumin rasam, lemon rasam etc. It’s spicy, tangy and yet very soothing! The key ingredient to Rasam is the spice-mix, simply called as the Rasam powder. Its available in Indian stores or you can make them at home and store in airtight containers. I do make them at home and also at times use the store-brought powder (I normally go with this brand called MTR).

You need –

  • Ripe tomato – 2 large, chopped
  • Goose berry size tamarind
  • Garlic- 2
  • Rasam powder – 2 teaspoon
  • Curry leave -1 twig
  • Jaggery – 1/2 teaspoon
  • Coriander leaves – chopped 2 tablespoons
  • Salt to taste

For tampering-

  • Mustard seeds -1/2 teaspoon
  • Black Pepper – 1 teaspoon
  • Cumin seeds – 1/2 teaspoon
  • Dried red chilies- 3 nos
  • Curry leaves – 1 twig
  • Ghee – 2 teaspoons
  • Asafetida- a pinch
Rasam Powder
Rasam Powder

How to –

Soak the tamarind in about 1/2 cup warm water for about 20 minutes. Extract the juice and set aside.

Heat the ghee in a pan, add the mustard seeds, cumin seeds, black pepper and allow  to crackle; add the dried chili, asafetida and curry leaves. Now add the chopped tomatoes and cook till the tomatoes are mushy.

Add the tamarind extract, 2.5 cups of water, rasam powder, Garlic, jaggery, remaining curry leaves, salt to taste and bring to rolling boil and turn the heat to medium and continue to cook for about 8-10 minutes or till frothy.

Turn the heat off and add the chopped coriander leaves. Serve with  rice and mango pickle.

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