Rasam
Dive into the comforting warmth of South Indian cuisine with this aromatic and vibrant Rasam recipe, a beloved staple packed with bold flavors and healthful ingredients. Made with tangy tamarind pulp, juicy tomatoes, and a fragrant blend of spices like cumin, mustard seeds, and asafoetida, this spiced broth is perfect as a soothing soup or paired with steamed rice for a wholesome meal. A touch of rasam powder and optional jaggery brings a delightful balance of heat and subtle sweetness, while freshly tempered curry leaves and red chilies enhance its signature zest. Quick and easy to prepare, this gluten-free dish is ideal for cozy dinners or nourishing anytime meals.
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Recipe Information
Ingredients
- 2 tablespoons Tamarind pulp
- 2 medium-sized Tomatoes
- 4 cups Water
- 2 tablespoons Cooked toor dal (pigeon peas)
- 2 teaspoons Rasam powder
- 0.25 teaspoons Turmeric powder
- 1 teaspoons Salt
- 1 teaspoons Jaggery (optional, for sweetness)
- 2 tablespoons Cilantro
- 1 teaspoons Mustard seeds
- 0.5 teaspoons Cumin seeds
- 0.25 teaspoons Fenugreek seeds (optional)
- 2 pieces Dry red chilies
- 8 leaves Curry leaves
- 0.25 teaspoons Asafoetida
- 1 tablespoons Oil or ghee
Instructions
Soak the tamarind pulp in 1/4 cup of warm water for 10 minutes. Mash it well and strain to remove any fibers or seeds. Set the tamarind extract aside.
Chop the tomatoes finely or blend them into a puree for a smoother consistency.
In a medium pot, add 4 cups of water. Mix in the tamarind extract, tomato puree, turmeric powder, rasam powder, salt, and jaggery (if using). Stir well and bring to a gentle boil.
Once the rasam begins to boil, add the cooked toor dal. Stir to combine and let it simmer for 5-7 minutes. Adjust the consistency with water if needed.
For the tempering, heat the oil or ghee in a small pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds (if using), dry red chilies, curry leaves, and asafoetida to the tempering. Stir for 30 seconds until aromatic.
Pour the tempering into the simmering rasam and mix well.
Turn off the heat, garnish the rasam with chopped cilantro, and let it rest for 2-3 minutes to allow the flavors to meld.
Serve hot with steamed rice or enjoy it as a soup.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 25.1 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
