Rasam

🧂 Ingredients

• 3 Tomatoes(Medium-sized, ripe)
• 1 tablespoon Tamarind paste(Or a small lime-sized ball soaked in 1/2 cup warm water, strained)
• 1 teaspoon Whole black peppercorns(Adjust to taste for desired heat)
• 1 teaspoon Whole cumin seeds
• 1 tablespoon Rasam powder(Store-bought or homemade)
• 10-12 Curry leaves
• for garnish Fresh cilantro(Chopped)
• 4 cups Water
• to taste Salt
• 1 tablespoon Ghee or oil(For tempering)
• 1/2 teaspoon Mustard seeds(For tempering)

👨‍🍳 Instructions

1. 1

   Prepare the tomato-tamarind base: Roughly chop the tomatoes and blend them into a smooth puree. If using tamarind paste, mix it with 1/2 cup of warm water and strain to remove any pulp. If using a tamarind ball, soak it in 1/2 cup of warm water, mash, and strain. Combine the tomato puree with the tamarind water in a pot. Add 4 cups of fresh water and salt to taste. Stir well.

   ⏱️ 10 minutes
2. 2

   Add spices and simmer: Add the rasam powder, whole black peppercorns (lightly crushed if preferred), and whole cumin seeds to the tomato-tamarind mixture. Stir everything together. Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover partially, and let it simmer for about 10-15 minutes. This allows the flavors to meld and the raw taste of the tomatoes to cook out. Do not overcook, as it can alter the delicate flavor.

   ⏱️ 15 minutes
3. 3

   Prepare the tempering (Tadka/Thalippu): While the rasam is simmering, heat the ghee or oil in a small pan over medium heat. Once the ghee is hot (shimmering), add the mustard seeds. Let them splutter completely. Then, add the curry leaves and sauté for a few seconds until fragrant and crisp. Be careful, as curry leaves can splutter.

   ⏱️ 5 minutes
4. 4

   Combine and finish: Pour the prepared tempering directly into the simmering rasam. Stir gently. Turn off the heat immediately after adding the tempering. The aroma should be fragrant. Let it rest for a minute. Garnish generously with fresh chopped cilantro. Serve hot, ideally with steamed rice or on its own as a light soup.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The consistency should be thin and soupy, similar to a light broth.
• ✓The black pepper provides a warming sensation and is key to its digestive properties. Adjust the amount to your spice preference.
• ✓Rasam is considered an excellent comfort food and digestive aid, particularly beneficial when feeling unwell or during cold weather.

🔄 Variations

• Lemon Rasam: Add a squeeze of fresh lemon juice at the end, just before serving, for a citrusy tang.
• Garlic Rasam: Add a few cloves of crushed garlic to the tempering.
• Pepper Rasam (Milagu Rasam): Increase the amount of black pepper and omit or reduce other spices for a spicier, pepper-forward version.

🥗 Nutrition

Per serving