Rasam: Traditional South Indian Soup

When the weather turns chilly, there’s nothing quite like a hot bowl of soup to warm you up. That’s where the Rasam really hits the spot. Originating from the southern regions of India, Rasam is a tangy, aromatic soup that’s loved for its simplicity. It’s not just about the warmth it provides; it is packed with ingredients that help you stay healthy when the temperature drops. Whether served as a starter or enjoyed as a comforting main course, this dish appeals to the senses with its vibrant flavours and the soothing heat of spices. 

Want to know how to make it? Let’s dive right in!

About the Recipe

What makes Rasam truly special is its versatility – it can be enjoyed as a light soup, served over rice, or even taken as a remedy for colds. Besides, it can fit into any meal, from a casual lunch to a festive dinner. The combination of spices like cumin, black pepper, and coriander not only enhances the taste but also offers numerous health benefits, making Rasam a dish that nourishes both body and soul.

There are many ways to prepare this tasty and healthy traditional rasam. But we are going to see the most common and easy way of preparation that will only take a few minutes. This recipe will guide you through the steps to create an authentic Rasam that’s bursting with flavour and goodness. With just a handful of ingredients and a simple process, you’ll be able to enjoy this classic dish in your own home.

Ingredients

• Garlic – 6 cloves
• Pepper – 2 tbsp
• Cumin – 3 tbsp
• Tomato- 2, chopped
• Tamarind- 1 lemon sized
• Oil – 2 tbsp
• Mustard – 1 tsp
• Dried Red Chilli – 1
• Turmeric Powder – 1/2 tsp
• Curry Leaves- few
• Salt – 1 tsp or as required
• Hing – pinch
• Water – 4 cups
• Coriander – 2 tbsp, chopped

Preparation

1. Firstly, soak the tamarind in 1/2 cup hot water for about 20 – 30 minutes. Extract its juice by squeezing the pulp and keep it aside.

2. Now, crush the pepper, 6 cloves, and 2 tbsp cumin into a semi-fine mixture. Set aside.

3. In a kadai, heat 2 tbsp oil, and to that, add the remaining cumin, mustard, dried red chilli, and curry leaves. When the mustard seeds begin to splutter, add a pinch hing.

4. Add the chopped tomatoes and saute well until it softens.  

5. Now, add the semi-finely ground mixture of cumin, pepper and cloves to the pan. Mix well.

6. Then pour the tamarind extract, 1 tsp turmeric, and salt as required. Cover and let it cook for 5 minutes on flame.

7. To adjust the consistency, add 4 cups of water to the pan.

8. When water begins to boil, turn off the flame and add 2 tbsp coriander.

Enjoy the spicy rasam with a bowl of steamed rice.

Expert Tips

-Rasam doesn’t need to boil for a long time. Just make sure to bring it to a boil until it becomes frothy.

-If needed, you can also reduce the water by adding 2-3 tbsp of cooked toor dal which gives it a unique flavour.

-Adjust the quantity of tamarind based on the sourness of the tomatoes.

Serving Suggestions

-It can be served as a side dish for your meals or paired with steamed rice along with sambar and any other side vegetable dish.

-You may also drink it as a soup alone.

-You may refrigerate and consume within 2-3 days.

FAQs

1. Is using rasam powder good?

Yes, using rasam powder is fine. However, this recipe is based on natural ingredients, giving you an authentic taste.

2. Can people with dietary restrictions enjoy Rasam?

Absolutely! Rasam is naturally vegetarian and can easily be made vegan by using oil instead of ghee. It’s also gluten-free and can be customized to be low in fat and sodium, making it a versatile option for those with dietary restrictions.

3. Can I use tamarind paste?

Tamarind paste will give your Rasam the same tangy flavour as fresh tamarind, although it might be slightly more intense, depending on the brand. Also, some tamarind pastes may contain added preservatives or sugars, so check the label if you prefer a more natural option. If you’re aiming for an authentic flavour, look for a pure tamarind paste without any additives.