Home Rasam
25 min. Easy

Rasam

Rasam

Recipe by Suby Nishal
Servings

4-6

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

300

kcal

Rasam is a South Indian style Soup, which is made with Tomato & Spices .
I still remember, when I get sick (like cough & cold ) my Mom always used to make Rasam & make me drink it . Rasam  always helps to opens my sinus . Still now, when I get sick I always make Rasam .
Rasam is also a very good combination with fried foods . When I make Fish fry or Chicken fry I always make Rasam as a side dish, its a popular combination in my Home .

Ingredients

  • 5-6 Tomato, diced

  • 3-4 Shallots, crushed

  • 4-5cloves of Garlic, crushed

  • 1/2inch of Ginger, crushed or mashed

  • 1/4tsp Mustard Seed

  • Pinch of Methi/Fenugreek Seeds

  • 1/4tsp Cumin/Jeera

  • 1-2tsp Coriander Powder

  • 1/2tsp Chilli Powder

  • 1/4tsp Turmeric Powder

  • Crushed Black Pepper

  • 1/2tsp Hing/Asafoetida

  • Salt

  • Tamarind Juice / Concentrate

  • Curry Leaves

  • Coriander Leaves

  • Water

  • Coconut Oil

Directions


  • Heat some Oil in a pan & add Mustard seeds .
  • Allow it to pop & then add Cumin & Fenugreek seeds .
  • Add Shallots, Ginger, Garlic & Curry Leaves .
  • Sauté for few seconds & add all the powder’s (Chilli, Turmeric , Coriander, Black Pepper & Hing ).
  • Sauté for few seconds & then add Tomatoes & Salt .
  • Mix everything well & allow Tomatoes to cook down .
  • Add Tamarind water ( refer the *notes) .
  • Boil everything together & if needed add more Water .
  • Taste & make sure everything is perfect .
  • Turn the Gas off & garnish with Coriander leaves .

  • Serve it hot with Rice or serve it as a Soup .
    I served my Rasam with Rice, Pork Fry & Snow Peas .

Notes

  • Its always better to crush or mash Ginger & Garlic ( rather than paste )while You make Rasam . It will comfort Your throat & will also good for clearing Your sinus when You have cough & cold .
    I always use Tamarind concentrate for all my cooking . Usually before adding to any gravy or curries I usually dilute it with some Water .
    For this recipe I took 1/2tsp of Tamarind concentrate & mixed it with 1/2cup of Water .
    After cooking Rasam, always remember to taste it . Sometimes You will need more Black Pepper & Hing . Always adjust spices according to Your taste buds .

Enjoy!!!!!!

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