Rasam is a traditional south Indian dish (Soup) prepared using tamarind juice, tomato, curry leaves, black pepper, chilli, and other spices. It’s a common and basic dish made in most of the south Indian meals. Its a moderately spicy, scrumptious, easy-to-prepare dish that can be had as soup or eaten with white rice.
Marble sized Tamarind 2 Tomatoes 4 cups water (700 ml) 3/4 teaspoon black pepper 3/4 teaspoon Cumin seeds 1 Green Chilli Curry Leaves 5-6 cloves of Garlic 1/4 teaspoon turmeric powder Salt 3 tablespoon Cooking oil Mustard Seeds 1 Dried red chilli(Guntur Chilli) Asafoetida Coriander Leaves
- In a Vessel, add 4 cups of water.
- Soak tamarind and chopped tomatoes in this water for about 15 min.
- In a mixer jar, add green chilli, 3-4 cloves of garlic, 7-8 curry leaves, black pepper seeds, and cumin seeds.
- Grind these ingredients coarsely ( do not add water), and keep aside.
- Neatly mash tomatoes and tamarind using hand to release the juices (Squeeze using hands and mix)
- Once tomatoes are mashed, add the contents in the mixer into the vessel.
- Add turmeric powder and salt(as per taste)
- Mix well using a spoon/ spatula ( Do not use hands to mix as the presence of green chilli may cause a burning sensation on hands)
- On medium flame, add cooking oil in a pan.
- Once the oil becomes hot, add mustard seeds and let it splutter.
- Lower the flame.
- Add curry leaves and 1-2 chopped garlic.
- Break dried red chilli (Guntur Chilli) into halves and add into pan.
- Add a pinch of asafoetida and mix well.
- Add the prepared mixture in the vessel into the pan slowly.
- Mix all the contents well using a spatula.
- Cook for 10 min on a low flame with lid on.
- Remove the lid, let rasam boil for another 2-3min until froth starts forming and oil separates as shown below.
- Throw in a handful of chopped coriander leaves.
- Enjoy Rasam/ Pepper rasam as soup or by mixing it with hot white rice.
- Add Green Chilli and Black pepper according to your taste preference ( A slight increase in these ingredients might make rasam extremely spicy)
- Its recommended to initially add less black pepper, and if required add pepper powder later on when rasam is boiling.
- Rasam can be stored in the refrigerator for 1 day.