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 Seed; 1 teaspoon Cumin, seeds; 1 teaspoon Black Peppercorn; 1 teaspoon turmeric powder; 2 tablespoons Toor Dal; 2 cloves Garlic, crushed; 1 pinch asafoetida; 1 sprig Curry Leaf; 2 tablespoons ghee; salt, to taste; 2 tablespoons Cilantro, 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 Seed
	1 teaspoon	Cumin , seeds
	1 teaspoon	Black Peppercorn
	1 teaspoon	Turmeric powder
	2 tablespoons	Toor Dal
	2 cloves	Garlic , crushed
	1 pinch	Asafoetida
	1 sprig	Curry Leaf
	2 tablespoons	Ghee
	—	Salt , to taste
	2 tablespoons	Cilantro , 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.