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Rasam

Learn aboutthe history and flavors of authentic South Indian Rasam with our step-by-steprecipe. This cozy soup, rooted in history, is the ideal combination of spicesand tart tamarind. Follow along to make a culinary masterpiece for your nextfamily supper.
Prep Time15 minutes
Cook Time20 minutes
Course: Soup
Cuisine: Indian
Keyword: Rasam
Servings: 4
Calories: 120kcal

Equipment

  • Heavy-bottomedsaucepan2. 3.4.5. 6.
  • Cutting board
  • Knife
  • Ladle
  • Mixing bowls
  • Mortar and pestle (optional)

Ingredients

  • For Rasam Powder:
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • 4-5 dried red chilies
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 tablespoon toor dal split pigeon peas
  • For Rasam:
  • 1 cup tamarind extract soak a small lemon-sized ball of tamarind in warm water
  • 3 ripe tomatoes chopped
  • 1/2 cup cooked and mashed pigeon peas toor dal
  • 1 teaspoon turmeric powder
  • 1 tablespoon ghee clarified butter
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida hing
  • 2-3 dry red chilies broken
  • A few curry leaves
  • Salt to taste
  • Chopped fresh coriander leaves for garnish

Notes

Step-by-Step Cooking Instructions:

Step 1: Make Rasam Powder 
- Dry roast coriander seeds, cumin seeds, black peppercorns, dried red chilies, mustard seeds, fenugreek seeds, and toor dal until aromatic.
- Allow the mixture to cool before grinding it into a fine powder with a mortar and pestle or a spice grinder.
Step 2: Tamarind Extract 
- Soak a lemon-sized tamarind ball in warm water for 15 minutes.
- Extract the juice and leave aside.
Step 3: Cook Pigeon Peas (Toor Dal) 
- Pressure cook toor dal till soft, then mash thoroughly.
Step 4: Rasam Base 
- Combine tamarind extract, tomatoes, toor dal, turmeric powder, and freshly ground rasam powder in a heavy-bottomed saucepan. Bring to a slow boil, making sure the tomatoes are thoroughly cooked.
Step 5: Tempering (Tadka): 
-In a separate pan, heat ghee and add mustard seeds. When they begin to sputter, add the cumin seeds, asafoetida, broken red chilies, and curry leaves.
- Pour the tempering over the rasam base and cook for a few more minutes.
Step 6: Season to taste.
Adjust consistency with water if necessary.
Step 7: Garnish and Serve: 
-Add freshly chopped coriander leaves.
- Serve hot Rasam over steamed rice or as a warming soup on its own.