My 82nd Recipe “Easy Rasam”, a thin and spicy South Indian soup. In the Tamil language, “rasam” means “juice / extract”. Since this recipe is made with tamarind juice/extract as its base, this recipe is commonly referred to as rasam. It is a common recipe in South Indian and there are numerous variations. This is the very basic and easy version of them all. It doesn’t use any complex processes or powders, yet it tastes wonderful.
Soon after marriage when I was learning to cook, RK would love and appreciate each and every dish I used to make, except for this rasam. Though it is a simple recipe, I was not able to impress him with it. Then I started experimenting and infusing some of the techniques my MIL had suggested into my mom’s recipe. After some mix and match, I finally learnt the art of making the perfect rasam. Ever since I started making this recipe, RK always enjoys having rasam with rice and finally at the end of the meal he usually drinks a big cup of this rasam. It is so very delicious.
With the temperatures hovering below 0 during the past few days, there could be nothing else that could comfort me than this hot rasam. Rasam has numerous medicinal values. With the addition of spices like jeera and black pepper, it can warm you up from inside. The cilantro leaves and asafoetida help you with digestion. So, it makes perfect sense to end a heavy meal with atleast a small bowl of rasam. Also, it has always worked its magic when I am sick with cold or fever. My mom would make me a bowl of mashed rice with warm rasam. It soothes me and gives me back my lost energy, and I enjoy it better than bread or kanji or idlis with milk 🙂
Learn to make the famous South Indian Rasam easily without any complex processes or rasam powders. This is the easy rasam recipe.
- Tamarind - 1 medium gooseberry size
- Tomato - 2 medium
- Curry leaves - 1 sprig
- Cilantro - 6 sprigs
- Asafoetida - 1/4 tsp
- Turmeric - 1/4 tsp
- Salt - 1 tsp (Adjust per taste)
- Black peppercorn - 1 tsp
- Jeera - 1 tsp
- Dry red chilli - 2
- Garlic - 4 cloves
- Oil - 1 tsp
- Mustard - 1/4 tsp
- Broken urad dal - 1/2 tsp
- Jeera - 1/4 tsp
- Asafoetida - 1/4 tsp
- First soak the tamarind in a cup of warm water along with salt for atleast 15 minutes. Make 3 cups of tamarind extract out of it by adding required water.
- Now grind roughly all the ingredients listed under "To Grind", except garlic, using mortar and pestle / mixie. Finally add garlic to the other ground ingredients and pulse one or twice until you get a coarse paste. Keep it aside.
- Now add this ground paste, whole tomatoes, curry leaves, cilantro sprigs, asafoetida, turmeric to the prepared tamarind extract.
- Now using your clean hand just mix them together by crushing the tomatoes, curry leaves and cilantro sprigs roughly in the tamarind extract. This way helps you to get the flavors infused into Rasam.
- Now heat a pan with oil, add the mustard and once it splutters, add the other ingredients listed under "To temper", in the given order. Once the broken urad dal starts changing color, pour the prepared tamarind extract mixture to the pan. Be careful while pouring the rasam into the hot pan because it would splutter.
- Within few minutes there will be a froth/bubbles formation on the top and the rasam will just start to boil. Turn off the flame immediately and transfer to the serving bowl.
Enjoy warm as a soup or with steamed rice.
- Adding cilantro along with its stems instead of just adding the leaves alone. It will give extra flavor.
- You can even skip grinding the garlic and instead crush them lightly and add.
- Rasam should not be left to boil. It would not taste good if it boils. So transfer to serving bowl immediately once it starts to boil.
- To save time, you can also use ready to use tamarind paste instead of soaking fresh tamarind, while making the tamarind extract.
Submitted this recipe to Remmy’s Kitchen First blog anniversary celebration and giveaway.