Rasam is a quintessential South Indian delicacy. For those who love South Indian cuisine, it is more than just a staple dish; it is like a warm hug.
The rasam recipe tastes even better with steamed rice, making for a heartwarming and filling dish. The tangy, traditional soup is made from tamarind and/or tomatoes and a wide range of flavourful spices.
You can easily find all the ingredients by simply searching “marts near me” on your phone. Want to cook delicious rasam at home? Here is a simple recipe for you.
Ingredients for the Rasam Recipe
For Spice Mix
- ¼ teaspoon methi or fenugreek seeds
- 1 ½ teaspoon jeera or cumin seeds
- ¼ to ½ teaspoon black peppercorns
- 1 dried red chilli (optional)
For Rasam
- A tablespoon of tamarind
- 2-3 medium-sized chopped tomatoes
- 2 cups water
- ⅛ teaspoon turmeric powder
- Salt for taste
For Tempering
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 to 3 cloves of crushed garlic
- 1 sprig of curry leaves
- 1 pinch of asafoetida(hing)
- 1 teaspoon of ghee or oil
All the ingredients are readily available at grocery stores. If you are having difficulty locating a nearby store, you can simply search online for “marts near me” or order through grocery delivery apps.
Step-by-Step Breakdown of the Rasam Recipe
- Take a pan and add ¼ teaspoon of methi seeds and one dried red chilli(optional). Dry roast them on a low flame until they start releasing a slight aroma.
- Add 1 ½ teaspoons of cumin seed and ¼ or ½ teaspoon of pepper corn. Roast all of them together until they turn slightly dark in colour and start releasing more aroma.
- Now, pour the roasted spices into the grinding jar and grind them into a fine powder. Alternatively, you can also use a mortar and pestle to grind the spices.
- Add 1 ½ tablespoons of oil into a hot pan. Once the oil is hot, add half a broken red chilli, half a teaspoon of cumin seed and half a teaspoon of mustard seeds.
- Once the oil starts spluttering, add 3 to 4 crushed garlic cloves, 1 sprig of curry leaves and a pinch of hing. Saute the mixture until the leaves turn crisp.
- Add 1 to 1 ½ cups of chopped or mashed tomato. Sprinkle ½ tablespoons of salt and ⅛ teaspoons of turmeric.
- Cover and cook or sauté the tomatoes until they turn mushy.
- Add the spice mixture you made earlier. Mix it with the tomato puree and saute it for another 2 to 3 minutes.
- Once the mixture starts smelling aromatic and thickens, add 2 ½ to 3 cups of water. Add 1 teaspoon of tamarind.
- Add 1 to 2 tablespoons of jaggery to balance the flavours and adjust your taste.
- Bring it to a boil and let the mixture simmer for another 5 minutes. The rasam recipe tastes even better when it is boiled on a low flame. Stir well and taste it. Add more salt, tamarind and jaggery as needed.
- Turn off the stove and add ¼ cup of finely chopped coriander leaves. Your rasam is ready to be served with rice, some sautéed vegetables and papad.
Conclusion
The classic South Indian rasam is a testament to the region’s rich culinary heritage. Its harmonious blend of tangy, spicy, and savoury notes offers both comfort and nourishment. Whether you are new to South Indian cuisine or a seasoned enthusiast, this rasam recipe is a must-try, promising warmth in every spoonful.
