Authentic South Indian Rasam Recipe: A Healthy and Tangy Soup to Warm Your Soul

Ingredients

  • 1/2 cup Tur Dal
  • 2 Tomatoes
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • 2 tsp Rasam Powder
  • 1/2 tsp Asafoetida
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 2 Red Chillies
  • 1 sprig Curry Leaves
  • 2 tbsp Tamarind Pulp
  • 1 tbsp Ghee
  • 2 cups Water
  • Coriander leaves for garnish

Steps and instructions

  1. Firstly, rinse the Tur Dal well and transfer it to a pressure cooker.
  2. Add 1 cup of water, tomatoes and turmeric powder to the cooker.
  3. Pressure cook for 3 whistles and then let the pressure release naturally.
  4. Mash the cooked dal and tomatoes well and set aside.
  5. Heat ghee in a pan and add mustard seeds. When they start to splutter, add cumin seeds, red chillies, and asafoetida.
  6. Add curry leaves and saute for a few seconds.
  7. Add the tamarind pulp and 1 cup of water. Bring it to a boil.
  8. Add the rasam powder and salt. Mix well and cook for a minute.
  9. Now, add the mashed dal and tomato mixture to the pan. Add more water if required.
  10. Simmer the rasam for 5-6 minutes. Do not let it come to a vigorous boil.
  11. Garnish with coriander leaves and serve hot.

Tools for making

Recipe variations

  • Add a teaspoon of crushed garlic for an extra flavor.
  • Replace the tomatoes with tamarind pulp for a tangier taste.
  • Add vegetables like drumsticks, carrots, or beans to make it more nutritious.
  • Use sambar powder instead of rasam powder for a different spice blend.
  • Add a tablespoon of grated coconut while grinding the rasam powder for a coconutty twist.
  • Add a pinch of sugar to balance the tanginess of the tamarind.
  • Garnish with grated coconut or roasted cumin powder for added texture and flavor.
  • Make it spicier by adding more red chillies or green chillies.
  • For a vegan option, replace ghee with oil or vegan butter.
  • Skip the dal and make a tomato-based rasam by omitting the dal and adjusting the water quantity.

Recipe overview

Rasam is a tangy, spicy, and utterly comforting South Indian soup that's packed with flavors and health benefits. It's an integral part of any South Indian meal, typically served with rice or enjoyed as a soup. This recipe will guide you step-by-step to create an authentic rasam at home. It starts by pressure cooking Tur Dal with tomatoes, which forms the nutritious base of the rasam. The dal is then simmered with tamarind pulp and a special blend of spices known as rasam powder. Finally, a tempering of spices, curry leaves, and asafoetida is added, giving the rasam its characteristic aroma and flavor. The recipe is simple and straightforward, requiring only a handful of ingredients and about 30 minutes of your time. The result is a hot, delicious bowl of rasam that's sure to comfort your soul and tantalize your taste buds.

Common questions

  1. Can I use any other lentils instead of Tur Dal?
    Yes, you can use other lentils like Masoor Dal or Toor Dal as a substitute for Tur Dal.
  2. Can I use store-bought Rasam Powder?
    Yes, you can use store-bought Rasam Powder if you don't have homemade Rasam Powder available.
  3. How spicy is Rasam?
    Rasam can vary in spiciness depending on the amount of Rasam Powder used. Adjust the quantity of Rasam Powder according to your taste preferences.
  4. Can I skip the tamarind pulp?
    Tamarind pulp adds tanginess to the Rasam, but if you don't have it, you can substitute with lemon juice or skip it altogether.
  5. Can I add vegetables to Rasam?
    Yes, you can add vegetables like drumsticks, carrots, or beans to the Rasam for added flavor and nutrition.
  6. Can I make Rasam without a pressure cooker?
    Yes, you can cook the lentils and tomatoes in a regular pot until they are soft and then proceed with the recipe.
  7. How long can I store Rasam?
    Rasam is best consumed fresh, but it can be stored in the refrigerator for up to 2-3 days.
  8. What can I serve Rasam with?
    Rasam is often served with steamed rice, but it can also be enjoyed as a soup or with idli, dosa, or vada.

Serving dishes and utensils

  • Pressure Cooker - Used to cook the Tur Dal and tomatoes.
  • Pan - Used to temper the spices and prepare the rasam.
  • Serving Bowls - Used to serve the hot rasam.
  • Ladle - Used to transfer and serve the rasam.
  • Measuring Spoons - Used to measure the spices accurately.
  • Chopping Board - Used to chop the tomatoes and coriander leaves.
  • Knife - Used to chop the tomatoes and coriander leaves.
  • Stove - Used to heat the pan and cook the rasam.
  • Spoon - Used for stirring and mixing the ingredients.

Origin stories

Rasam, a staple soup in the southern parts of India, carries with it a flavorful history steeped in culinary tradition. It is said that the British, during their rule in India, took a liking to this spicy, tangy broth. Finding it similar to their mulligatawny soup, they adapted Rasam into their own cuisine. But the original Rasam remains in the heartland of Southern India, a nourishing broth that is not just a part of their cuisine, but also a traditional medicine, especially in the monsoon season. The spices used in Rasam, like black pepper and cumin, are hailed in Ayurveda for their medicinal properties and are believed to help digestion and prevent flu. So, every time you relish a bowl of Rasam, remember you're partaking in a tradition that traces back centuries and crosses continents.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.