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Rasam Recipe | South Indian Hotel Style
By swasthi · indianhealthyrecipes.com
Serves 3 to 4
30 min
A tangy, spiced South Indian broth of tomatoes, tamarind and roasted spices, simmered until fragrant and balanced sweet-sour-hot.
| prepHave all ingredients measured and ready | |||||||||
| 1½ tablespoon oil (or ghee) | Dry roast fenugreek & chili until golden | Add cumin & pepper, roast until fragrant, cool & grind to powder | Heat oil, add mustard, cumin & chili, let splutter | Add garlic, curry leaves & hing, sauté 1 min until crisp | Add tomatoes, salt & turmeric, sauté until soft & mushy | Stir in ground spice powder, sauté 2–3 min until fragrant | Pour water, add tamarind & jaggery, bring to boil | Simmer 5 min, taste & adjust salt, jaggery or tamarind | Stir in coriander, simmer 1 min, cover & turn off heat |
| ½ teaspoon mustard seeds | |||||||||
| ½ teaspoon cumin seeds | |||||||||
| 1 dried red chili (broken, less spicy kind) | |||||||||
| 3 to 4 cloves garlic (crushed, optional) | |||||||||
| 1 sprig curry leaves | |||||||||
| 1 pinch hing (asafoetida) | |||||||||
| 2 to 3 medium tomatoes (or 1 to 1½ cups chopped/pureed) | |||||||||
| ½ to ¾ teaspoon salt | |||||||||
| ⅛ teaspoon turmeric | |||||||||
| ground spice powder (¼ teaspoon fenugreek seeds, 1½ teaspoon cumin seeds, ¼ to ½ teaspoon black pepper & 1 small dried red chili, roasted & ground) | |||||||||
| 2½ to 3 cups water | |||||||||
| 1 teaspoon tamarind (optional, or lemon juice) | |||||||||
| 1 to 2 tablespoon jaggery (or sugar, as needed) | |||||||||
| ¼ cup coriander leaves (with stems, chopped finely) | |||||||||
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