By Suprita Mitter
November 3, 2024
Rasam is a traditional South Indian soup known for its tangy, spicy, and aromatic flavours. Made with tamarind, tomatoes, lentils, and a blend of spices, it is usually served with rice or sipped as a comforting broth. Rasam is a winter favourite for its warming, digestive properties.
1 tomato 1/2 cup tamarind water 1/2 tsp turmeric powder 1 tsp black pepper powder 1 tsp cumin seeds 1-2 cloves of garlic 5-6 curry leaves 1/2 tsp mustard seeds 1-2 dried red chillies 1 tbsp oil or ghee Salt Fresh coriander leaves
In a pot, add chopped tomatoes and tamarind water. Bring to a boil and let it simmer for about 5-7 minutes until the tomatoes soften.
Add turmeric powder, black pepper powder, crushed cumin seeds, and salt. Mix well and simmer for another 5 minutes.
In a small pan, heat oil or ghee. Add mustard seeds, and let them splutter. Add curry leaves, dried red chilies, and crushed garlic. Sauté for a minute.
Pour the tempering into the simmering tomato-tamarind mixture.
Let the rasam cook for 2-3 more minutes, then turn off the heat.
Garnish with fresh coriander leaves and serve hot with rice or enjoy as a warm, tangy soup.