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Rasam

A tangy and aromatic South Indian soup made with tamarind, spices, and vegetables. Quick and easy to prepare, perfect as a starter or light meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: South Indian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons tamarind paste
  • 4 cups water
  • 1 tablespoon oil coconut or ghee
  • 1 teaspoon cumin seeds
  • 2 teaspoons mustard seeds
  • 1 finely chopped onion
  • 2 chopped tomatoes
  • 2 green chilies split in half
  • 1 teaspoon turmeric powder
  • 1 tablespoon rasam powder
  • Salt to taste
  • Fresh coriander leaves for garnish

Equipment

  • Heavy-bottomed pot or saucepan
  • Cooking spoon
  • Measuring cups and spoons
  • Blender or mortar and pestle

Method
 

  1. Dissolve 2 tablespoons tamarind paste in 4 cups warm water and set aside.
  2. Heat 1 tablespoon oil in a heavy-bottomed pot over medium heat for 1 minute.
  3. Add 2 teaspoons mustard seeds and 1 teaspoon cumin seeds and fry until they start to pop, about 30 seconds.
  4. Add 1 finely chopped onion and sauté until translucent, about 3 minutes.
  5. Stir in 2 chopped tomatoes and 2 split green chilies and cook for 2 minutes.
  6. Add 1 teaspoon turmeric powder, 1 tablespoon rasam powder, and salt to taste; sauté for 30 seconds.
  7. Pour in the tamarind water mixture; bring to a simmer and cook for 10 minutes.
  8. Garnish with fresh coriander leaves and serve hot.

Notes

Adjust spice level by altering the number of chilies. Use lemon juice instead of tamarind for a citrus twist. Store in an airtight container in the refrigerator for up to 3 days.