Rasam
“Tangy, peppery South Indian soup made from tamarind, tomato, and a tempered spice mix, served with rice.”
Tomato
Tamarind
Black Pepper
Cumin
Mustard
GarlicWhere it comes from
Rasam is a tangy, peppery soup that hails from South India, known for its ability to stimulate the appetite. Traditionally enjoyed as a side dish with rice, it showcases the use of tamarind and a tempered spice mix, making it a comfort food for many. Interestingly, rasam is often prepared in countless variations, each family having its unique recipe that reflects regional ingredients and preferences.
A bowl of rasam is like a hug in liquid form—tangy, spicy, and utterly comforting, perfect for awakening the senses.
On the Palate
How it's made
7 steps · Show ↓45 min active
How it's made
7 steps · Show ↓- 13 min
In a skillet, heat 2 teaspoons of ghee until it begins to shimmer. Add coriander seeds, dried red chilies, and cumin seeds, toasting them until the spices start to brown and release a warm, earthy aroma, about 3 minutes. Add a pinch of asafoetida last, stirring briefly.
- 22 min
Grind the toasted spices into a fine powder, creating the rasam powder. Set aside for later use.
- 320 min
Rinse toovar dhal under cold water until it runs clear. In a pot, combine the dhal with twice its volume of water, turmeric, and a teaspoon of oil. Cook until the dhal is soft and mushy, about 20 minutes.
- 45 min
In a separate saucepan, bring water to a boil and add quartered tomatoes. Add tamarind paste, salt, and sugar, adjusting the tamarind to taste. Allow the tomatoes to soften and meld with the flavors, about 5 minutes.
Watch outTamarind can be very bitter; add it gradually to balance the flavors.
- 510 min
Stir in the cooked dhal and rasam powder, simmering the mixture gently to blend the flavors, about 10 minutes.
- 62 min
In a small pan, heat ghee and add mustard seeds, urad dhal, dried red chilies, and curry leaves. Fry until the mustard seeds pop and the urad dhal turns golden, about 2 minutes. Pour this seasoning over the rasam and stir through.
Watch outAvoid burning the spices; remove from heat once the mustard seeds pop.
- 73 min
Garnish with chopped cilantro and serve the rasam hot over steamed rice, allowing its spicy and tangy notes to complement the meal.
