Rasam is a traditional South Indian spicy and tangy soup. This must- have dish in all Indian homes, claims to have many health benefits, especially when recovering from an illness or even if feeling under the weather. I remember as a kid, having rasam when feeling unwell or having tummy upsets!
Serves 4 – 6
Ingredients:
A (Pound coarsely using a mortar and pestle or use a mill blender)
- Whole black peppercorns – 1 tablespoon
- Cumin seeds – 1 tablespoon
- Coriander seeds – 1 tablespoon
- Garlic pips – approx. 6 pips
- Shallots – 1 or 2
B. (Other ingredients needed)
- Tamarind (soak in warm water) – approx. 1/2 – 1 cup or according to taste
- Tomatoes – 2 medium sized
- turmeric – a good pinch
- Salt as needed
Tempering/Saute
- Oil – approx. 1 tablespoon (Coconut oil or olive oil)
- Mustard seeds – 1/4 teaspoon
- Dry chillies – approx. 3 or more according to taste
- Hing/asafoetida powder – a good pinch or a small solid piece of hing
- Curry leaves – 1 to 2 sprigs
- Coriander leaves – 4 stems/sprigs – pluck or chop coarsely
Method:
- Heat oil in a pan and when it is warm, add in the mustard seeds, dry chillies and solid piece of asafoetida .
- When the mustard seeds crackle, add in the curry leaves and dried chillies. Stir for awhile until the chillies start to turn colour.
- Add in the ground spices (A) and coriander leaves. Stir and cover immediately.
- After a minute, add in the chopped tomatoes, and leave to cook for 2 minutes or until it is soft and mushy.
- Then add in the tamarind pulp with water. The consistency should be watery like a soup.
- Sprinkle in the turmeric and salt.
- Allow it to simmer but NOT BOIL
- Taste. If too sour add in more water but if not sour enough, add in more tamarind pulp.
- Garnish with coriander leaves and switch off.
Note: Rasam is a spicy and tangy dish. You can add more or less black peppercorns and dry chillies to suit your palette.