Learn how to make South Indian Rasam with this easy and delicious recipe. This spicy and tangy soup, packed with the goodness of tamarind, spices, and herbs, is perfect for any meal.
Ingredients:
- 2 tbsp Arhar dal (Toor dal), soaked for 30 minutes
- 4 medium tomatoes
- 1-2 tbsp soaked tamarind (soak tamarind in warm water for 15 min)
- 1/4 tsp turmeric powder
- Salt to taste
- 2-3 cups water
Instructions:
Preparing the Rasam Base - In a pot, add soaked Arhar dal with a pinch of turmeric and water
- Place the pot on heat, cover and cook until Dal is soft & mushy
- Extract the juice by squeezing it out of the soaked tamarind and straining it
- Chop tomatoes in large chunks
- Add the chopped tomatoes in the pot Cook for about 5-7 minutes on medium heat until the tomatoes soften and release their juices.
- Add salt as per taste
Roasted Spice Mix ( Rasam Masala) - 1 tsp jeera (cumin seeds)
- 1/2 – 1 tsp black pepper
- some curry leaves
- Ginger
- 2-3 garlic cloves
- Optional Coriander seeds, Methi seeds, red chilli’s etc
Instructions:
- 1. In a small pan, dry roast the cumin seeds, black pepper, curry leaves garlic and ginger until aromatic.
- 2. Let it cool down slightly
- 3. Now Grind this mixture into a coarse powder
- 4.Strain imli juice and remove peep from cooked tomatoes
- 5.Blend Arhar Dal and tomato with a hand blender add tamarind mixture & Roasted masala mix
- 6.Add more water to achieve your desired rasam consistency (thick or thin).
Tadka (Optional)
- For the Tadka:
- 1/2 tsp mustard oil
- 1/2 tsp jeera (cumin seeds)
- 1/2 tsp mustard seeds
- some fresh curry leaves
- Heat mustard oil in a small pan.
- Once hot, add mustard seeds and cumin seeds.
- Let them splutter, then add fresh curry leaves.
- Let it cook for 30 seconds until the leaves release their aroma.
- Pour the prepared tadka into the simmering rasam and mix well.
- Garnish and Serve: coriander leaves, black pepper, dil leaves