Rasam

Name: Rasam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-3 servings
Ingredients: 1 cup tamarind water; 1 medium tomato, chopped; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 teaspoon black peppercorns; 1 teaspoon turmeric powder; 2 tablespoons toor dal (pigeon peas); 2 cloves garlic, crushed; 1 pinch asafoetida; 1 sprig curry leaves; 2 tablespoons ghee; salt to taste; 2 tablespoons coriander leaves, chopped

Veg Vegan

Thin peppery tamarind broth — a watery, intensely spiced preparation of tamarind, tomato, black pepper, cumin, and curry leaves, drunk as a digestive, thinned over rice as the second course of a South Indian meal, and served as a soup. Chettinad milagu rasam uses a freshly pounded pepper and cumin paste for full heat.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras Andhra Pondicherry Indian

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

1 cup	tamarind water
1 medium	tomato, chopped
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 teaspoon	black peppercorns
1 teaspoon	turmeric powder
2 tablespoons	toor dal (pigeon peas)
2 cloves	garlic, crushed
1 pinch	asafoetida
1 sprig	curry leaves
2 tablespoons	ghee
—	salt to taste
2 tablespoons	coriander leaves, chopped

Instructions

1 Soak the toor dal in water for 15 minutes, then drain.
2 Dry roast the cumin seeds, black peppercorns, and toor dal until fragrant, then grind to a coarse powder.
3 Heat ghee in a pan, add mustard seeds and let them splutter.
4 Add crushed garlic, curry leaves, and asafoetida, sauté for a few seconds.
5 Add chopped tomato and turmeric powder, cook until the tomato softens.
6 Pour in tamarind water, add salt, and bring to a boil.
7 Stir in the ground spice powder and let it simmer for 5-7 minutes.
8 Garnish with chopped coriander leaves and serve hot.

Tips

For a richer flavor, add a small piece of jaggery while simmering.