Rasam Recipe

Rasam Recipe

Rasam is a traditional South Indian soup-like dish known for its tangy and spicy flavors. It’s typically served with rice but can also be enjoyed as a standalone soup. The preparation of rasam varies across regions and households, with numerous variations like tomato rasam, pepper rasam, and Mysore rasam. Below is a detailed recipe for a classic tomato rasam.

Ingredients:

For the Rasam Powder:

• ¼ teaspoon fenugreek seeds (methi seeds)
• ¼ to ½ teaspoon black peppercorns
• 1½ teaspoons cumin seeds
• 1 small dried red chili (optional)

For the Rasam:

• 2 to 3 medium tomatoes, chopped or pureed (about 1 to 1½ cups)
• ⅛ teaspoon turmeric powder
• ½ to ¾ teaspoon salt (adjust to taste)
• 2½ to 3 cups water
• 1 teaspoon tamarind paste or lemon juice (optional, adjust to taste)
• 1 to 2 tablespoons jaggery or sugar (adjust to taste)
• ¼ cup coriander leaves with stems, finely chopped

For Tempering:

• 1½ tablespoons oil or ghee
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 dried red chili, broken (use a less spicy variety)
• 1 sprig curry leaves
• A pinch of asafoetida (hing)
• 3 to 4 cloves garlic, crushed (optional)

Instructions:

1. Prepare the Rasam Powder:
   • In a small pan, dry roast ¼ teaspoon fenugreek seeds and 1 dried red chili over low to medium heat until the seeds turn light golden.
   • Add 1½ teaspoons cumin seeds and ¼ to ½ teaspoon black peppercorns. Roast briefly until aromatic.
   • Remove from heat, let it cool, and then grind to a fine powder using a spice grinder or mortar and pestle. Set aside.
2. Tempering:
   • Heat 1½ tablespoons oil or ghee in a pot.
   • Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, and the broken dried red chili.
   • Once they begin to splutter, add the crushed garlic (if using), 1 sprig of curry leaves, and a pinch of asafoetida.
   • Sauté for about a minute until the curry leaves turn crisp and the garlic is fragrant.
3. Prepare the Rasam:
   • Add the chopped or pureed tomatoes, salt, and turmeric powder to the tempered spices.
   • Sauté until the tomatoes become mushy and soft.
   • Stir in the freshly ground rasam powder and sauté for 2 to 3 minutes until aromatic.
   • Pour in 2½ to 3 cups of water. Add tamarind paste (if using) and jaggery.
   • Bring the mixture to a boil, then simmer for about 5 minutes. The rasam will slightly thicken during this time.
   • Taste and adjust the seasoning, adding more salt, jaggery, or tamarind as needed to achieve a balance of sweet, sour, and spicy flavors.
   • Add the chopped coriander leaves and simmer for an additional minute.
   • Cover the pot and turn off the heat.
4. Serve:
   • Serve the rasam hot, either with steamed rice or as a soup.

This recipe offers a harmonious blend of tangy, spicy, and sweet flavors, characteristic of traditional South Indian rasam. Feel free to adjust the ingredients to suit your taste preferences.

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