Rasam is a tangy and aromatic South Indian soup, infused with tamarind, tomatoes, and a blend of spices like mustard seeds, cumin, and curry leaves. This comforting dish, often served with rice or enjoyed as a soup, offers a burst of flavors and is known for its soothing, appetizing qualities.
Here’s a detailed recipe:
Ingredients:
- 1 small lemon-sized ball of tamarind
- 2 medium-sized tomatoes, chopped
- 1/4 cup toor dal (split pigeon peas), cooked and mashed (optional)
- 2 teaspoons rasam powder (available in stores) or homemade rasam powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1-2 dried red chilies
- 8-10 curry leaves
- 2-3 cloves of garlic, crushed (optional)
- 1 tablespoon ghee or oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Preparing Tamarind Extract:
- Soak the tamarind in 1-1.5 cups of warm water for 15-20 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp to remove any fibers and seeds. Keep the tamarind extract aside.
- Cooking Tomatoes and Dal:
- In a pot, add chopped tomatoes and cook until they turn soft. You can also add cooked and mashed toor dal at this stage for added thickness and flavor. Mix well.
- Adding Spice Mix:
- Add the rasam powder and turmeric powder to the cooked tomatoes and dal. Stir well and let it simmer for a couple of minutes.
- Preparing Tempering (Tadka):
- In a separate pan, heat ghee or oil. Add mustard seeds and let them splutter.
- Add cumin seeds, asafoetida, dried red chilies, curry leaves, and crushed garlic (if using). Sauté for a few seconds until aromatic. Be careful not to burn the spices.
- Combining Tamarind Extract:
- Pour the prepared tamarind extract into the pot with the cooked tomatoes and dal. Mix everything well.
- Boiling Rasam:
- Bring the rasam to a gentle boil on medium heat. Add salt to taste and adjust the consistency by adding more water if needed. Allow it to simmer for a few minutes to infuse the flavors.
- Garnishing and Serving:
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot as a soup or with steamed rice, along with a side dish like papad or vegetable curry.
Tips:
- Adjust the quantity of tamarind according to your taste preference for tanginess.
- You can skip adding dal if you prefer a lighter version of rasam.
- Customize the spice level by adjusting the amount of rasam powder or by adding green chilies.
Enjoy the aromatic and tangy flavors of homemade Rasam, a traditional South Indian soup that’s both soothing and appetizing!
