Rasam is a tangy and flavorsome soup made with tomatoes, spices, tamarind, jaggery tempered with mustard seeds, curry leaves, red chilies etc. Making rasam is very easy and simple. There are many variations of rasam. Recipe of rasam generally includes the use of rasam powder and lentils. However, this recipe of rasam is the simplest of all and doesn’t call for any lentils or powder etc. Rasam can be served as soup, it is very comforting or can be converted into a light meal by serving it with some rice and a side dish.
If you know how to make rasam you will definitely indulge in it during cold and breezy winter evenings. Further it is important to learn how to prepare rasam as it is very helpful in giving relief during cold and flu etc.
Tomatoes: Use tangy ones for the best results unless you don’t like your soups tangy.
Tamarind and jaggery: These are must for making rasam.
Spices: Few basic spices along with garlic are required for recipe of rasam. I skipped, rather forgot to add turmeric powder. You can add that too.
Ghee: I love to use ghee for making rasam. If you intend to make rasam recipe kerala you should use coconut oil. However, you can also use the regular oil for making rasam.
Tempering: Basic tempering of mustard seeds, curry leaves, dry red chili goes into rasam. Garlic is also added to the tempering and it makes the rasam very flavorful.
Recipe of rasam calls for a few preparations. A spice mix is prepared by dry roasting black pepper corns, fenugreek seeds, cumin seeds etc. However, to fasten the rasam preparation you can skip this step and add black pepper powder and cumin seeds powder instead.
Generally, the recipe of rasam doesn’t call for dry roasting the tomatoes. But in this recipe tomatoes have been dry roasted and peeled and then chopped. You can directly chop the tomatoes for making rasam. In that case you need to cook the tomatoes in the tempering till these are mushy and soft.
Serve it hot as soup or with steamed rice for a light dinner.
1.This recipe serves 2 persons.
2.Rasam preparation begins with roasting 2-3 tomatoes. I have used 3 small tomatoes. Roast the tomatoes on the gas flame.
3.Peel off the skin of the tomatoes. Chop the tomatoes fine and keep aside. In case you don’t like tomato chunks in the soup, grind the tomatoes instead of chopping.
4.Next dry roast ½ tsp cumin seeds (jeera), ¼ tsp fenugreek seeds (dana methi), ¼ tsp black pepper corns (sabut kali mirch). Dry roast the spices for a minute or till these are aromatic.
5.Let the spices cool to the room temperature. Grind to make a powder. Keep aside for now.
6.Heat a cooking pan. Add 1 tbsp of ghee. Once the ghee is hot, add ½ tsp of mustard seeds (raie) and let it splutter. Next tear a handful of curry leaves and add. Also add in a broken dry red chili. Cook everything for 30 seconds.
7.Add the chopped tomatoes. Cook for a minute or so.
8.Add the spices mix.
9.Add salt to taste.
10.Cook everything for a couple of minutes. Add 1 and ½ cup of water. Let it simmer till it reaches the desired consistency. Add 1 tbsp of tamarind pulp.
11.Add 1 tsp of jaggery. Cook for 2 minutes.
12.Garnish with chopped coriander leaves. Serve hot. Bon appetite!
PREP TIME 10 minutes
COOK TIME 10 minuttes
TOTAL TIME 20 minutes
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