Rasam is a light South Indian traditional soup made with basic spices, ripe tomatoes, tamarind and herbs. It is very soothing to the tummy and helps in digestion. This Hotel style Rasam is served with rice but can also be enjoyed as a soup.
For best results follow my detailed step-by-step photo instructions and tips.
2 to 3mediumtomatoesor (1 to 1½ cups) chopped or pureed
⅛teaspoonturmeric
½ to ¾teaspoonsalt
2½ to 3cupswater
1teaspoonTamarind(optional, use as needed) or lemon juice
1 to 2tablespoonjaggeryor sugar (or as needed)
¼cupcoriander leaveswith stems chopped finely
for tempering or seasoning rasam
1 ½tablespoonoil or ghee
½teaspoonmustard seeds
½teaspooncumin seeds(jeera)
1dried red chili (broken) (less spicy kind)
1sprig curry leaves
1pinchhing(asafoetida)
3 to 4clovesgarliccrushed (optional)
To roast & powder ( or use 1 tsp cumin powder & ½ tsp pepper powder)
¼teaspoonfenugreek seeds (methi seeds)
¼ to ½teaspoonpepper corn(black pepper)
1½teaspooncumin seeds(jeera)
1smalldried red chilioptional (use less spicy kind)
How to make the recipe
Add ¼ teaspoon methi seeds and 1 dried red chilli to a small pan and begin to dry roast them on a low to medium heat.
When the seeds turn light golden, then add 1½ teaspoon cumin seeds & ¼ to ½ teaspoon pepper corn. Roast them briefly until the seeds begin to smell good. Turn off the heat.
Cool & add this to a grinder or spice jar or mortar pestle. Grind them to a fine powder.
Tempering
Heat oil or ghee in a pot. Add mustard seeds, cumin seeds & red chili.
When they begin to splutter, add 3 to 4 crushed garlic, 1 sprig curry leaves and a pinch of hing.
Saute well for a minute till the leaves turn crisp.
How To Make Rasam
Add tomatoes, salt and turmeric. Saute until the tomatoes breakdown, become mushy & soft.
Then add the ground spice powder. Saute for 2 to 3 minutes. The spice powder must begin to smell good.
Next pour water. Add tamarind and jaggery. Bring this to a boil.
Then simmer for 5 minutes after it comes to a boil. Soon It thickens slightly.
Stir well and take little rasam in a tablespoon. Cool this and taste test. Add more salt, jaggery or tamarind to adjust the taste. I make it sweet, sour & hot.
Add chopped coriander leaves. Simmer for a minute. Cover and turn off the stove.