Rasam (Rasam)
Overview
Rasam is a thin, peppery South Indian soup with a sour edge from tamarind and tomato. It is seasoned with black pepper, cumin, garlic and a special spice powder, then finished with a tempering of mustard seeds, curry leaves and dried chilli fried in ghee or oil. Many versions include the cooking water from lentils for body. Rasam is usually poured over rice as part of a meal, but it is also sipped from a cup and valued as a remedy for colds.
History
Rasam is an ancient part of the cooking of Tamil Nadu, Kerala, Karnataka and Andhra Pradesh, where it is known by several names. Its peppery, sour broth is related to the South Indian dish that inspired the British mulligatawny. Countless versions exist, flavoured with lemon, pineapple, garlic or lentils, and it remains an everyday dish in South Indian homes.
Main ingredients
Tamarind, tomato, black pepper, cumin, curry leaves, toor dal water. The soup is built on tamarind and tomato broth and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Tomato soups · More soups from India
Recipe
Method
- 110 min
Simmer tamarind water with tomato, turmeric and salt for 10 minutes.
- 2
Add the pepper-cumin-garlic mix, rasam powder and dal water and bring just to a froth.
- 3
Do not boil hard; turn off the heat.
- 4
Temper mustard seeds, curry leaves and chilli in ghee and pour over.
- ✓
Serve. About 30 min from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
