Rasam is a South Indian traditional soup made with tamarind, tomatoes, spices, and herbs. The addition of garlic, black peppercorns, and cumin seeds makes it an immune booster soup. It helps with digestion too.
Rasam can be made in many different ways. Some people use cooked toor daal and others add jaggery.
Ingredients:
- Lemon-sized tamarind or tamarind paste
- 1 tomato
- 2 green chilies
- 2-3 dried red chilies
- 7-8 garlic cloves
- ½ cup chopped cilantro
- Curry leaves
- 1 tsp black pepper-corn
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- ¼ tsp hing
- 1 tsp turmeric powder
- 1 tsp ghee or oil
- ½ tsp Methi seeds
- Salt
Method:
- Crush garlic, cumin seeds, and peppercorns coarsely and keep them aside
- If you are using tamarind in place of paste, soak it in ¼ cup of water for 15 minutes. Squeeze out the pulp as far as possible. Discard the fiber. Keep it aside.
- Take a pan, add ghee, and heat it
- Add mustard seeds and cumin seeds and let them crackle
- Add hing, methi seeds, dried red chili pieces, and curry leaves
- After 2 minutes, add tomato pieces and cook until tomato pieces become soft and mushy
- Add turmeric powder and salt
- Then add tamarind paste/pulp diluted in water
- Add slit green chilies
- Bring it to boil
- Add garlic-cumin-peppercorn paste to it, mix well and boil it for 2 minutes
- Adjust the salt and garnish with chopped cilantro
- Serve hot
- If you are planning to add jaggery or cooked toor daal, you can add it at the end
- Rasam can be consumed as a soup or it can be mixed with rice.
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