Rasam is a famous soup like dish in South India, especially in Tamil Nadu and the surrounding places. Rasam in Tamil is pepper-water (Milagu Thani). It has a water like consistency and you’ll probably find it in Indian restaurants abroad as “Indian Soup”.
There are several varieties of Rasam, Tomato Rasam, Garlic Rasam, Pepper Rasam, Paruppu Rasam etc. I love the taste and smell of this wonderful soup. It is usually mixed with rice and eaten as a second helping alongside vegetable side dishes after its predecessor in the Brahmin household – Sambhar rice. Occasionally, my Amma will give me Rasam to drink when I got ill, especially with sore throat.
This particular recipe is a usual appearance on our weekly menu is ready from start to finish within 20 minutes. I love using Ghee for my Rasam because I am simply addicted to its wonderful taste, but traditionally, it is made with oil and a touch of ghee added at the end.
So what’ll you need?
1 Large Tomato, chopped
4-5 Garlic Cloves, chopped
A little Tamarind Extract (I’ve used ¼ tsp concentrate mixed with water)
1 tbsp Rasam Powder
Salt to taste
1 glass of Water
Coriander Leaves for garnishing
1 tbsp Ghee
1 tsp mustard seeds
1 tsp Urad Dal
1 tsp Channa Dal
A few Curry Leaves
A couple of Dried Red Chillies
1 tsp Cumin Seeds
1 pinch of Asafoetida
Method: Watch video here: Rasam in a hurry
Heat a saucepan, add the ghee. Once hot, add mustard seeds followed by all the other tempering ingredients.
Add the garlic and tomato followed by the Rasam powder and stir well.
Add the tamarind extract, water and salt, mix well and allow to boil.
Simmer for 10 minutes, garnish with coriander leaves and serve with rice.