Rasam is one of the most delicious dishes from South India and is found in nearly every meal of families from this part of India. It is generally made from imli or tamarind combined with a multitude of spices and tomatoes to create a spicy and tangy soup called Rasam. Rasam can be served as a soup, however a lot of people like it with white boiled rice, in fact there is no specific course for Rasam as it suits all courses equally well. It is also known for its digestive qualities which comes from some of the Indian spices ingredients. Nowadays every packaged food company has its own branded Rasam powder however after having tried nearly all of these, they no where come close to making an authentic Rasam at home by mixing spices of your own choice and proportions. This is the reason I give you this Rasam Recipe today so you too can make an authentic and complete South Indian meal as and when you like.
Ingredients (serves 4)
- Oil – 1 tbsp
- Tamarind pulp – 2 tsp
- Cumin seeds – 1/2 tsp + 1 tsp
- Curry leaves – 2/3 sprigs
- Garlic – 5/6 cloves
- Dry red chili whole – 4/5
- Black pepper corn – 15/20
- Tomato – 1 cup (chopped)
- Salt to taste
- Turmeric – 1/2 tsp
- Fresh coriander
How to make Rasam
Preparation time: 10 min.
Cooking time: 15 min.
- Heat oil in a pan, add 1/2 tsp cumin seeds, when they start to crackle, add dry red chilies and garlic and fry till they turn pink.
- Add tomato and half of curry leaves with salt and turmeric and fry for a min. Switch off the heat.
- In a separate pan, dry roast black pepper corns, 1 tsp cumin seeds and remaining curry leaves till a nice aroma starts to come.
- Grind the roast in a grinder to a coarse powder.
- Add powder to the first pan, then add tamarind and 3 cups of water and bring it to a boil and switch off the heat.
- Add fresh coriander and serve hot.