Rasam (a South Indian soup)
Rasam is a simple soup with very complex flavors. It’s tangy, spicy, with a touch of sweetness. It’s the perfect soup to make when you have a sore throat or just crave a warm and comforting meal!
There are many ways to make rasam. Some include lentils, some have a different spice blend, some season first, and some season last. In any case, I hope you enjoy making this! If you want the recipe for Rasam Podi, you can also find it here.
- Ghee, 2 tbsp
- Seasoning Ingredients
- Mustard Seeds, 1 tsp
- Fenugreek Seeds, 1/2 tsp
- Cumin Seeds, 1 tsp
- Dry Red Chilis, 2
- Curry Leaves, 2 sprigs
- Hing/Asafoetida, 1/2 tsp
- White Onion, 1/2 diced
- Tomatoes, 3, quartered
- Turmeric, 1/2 tsp
- Tamarind Concentrate, 1 tbsp
- Rasam Podi (Powder), 2 tbsp
- Water, 4 cups
- Salt, 1 tsp
- Fresh Cilantro, 1/2 cup, chopped
HOW TO MAKE IT
Season. In a chatti or pot on medium high heat, melt the ghee. Once the ghee is hot, add all of the seasoning ingredients. Once the mustard seeds pop, add in the onions and cook until the rawness goes away. *You made need to reduce the heat to avoid burning your spices.
Mash. Add in the remaining ingredients except for the salt and cilantro. While this comes to a boil, mash down the tomatoes very well.
Boil. Let this boil for a few minutes. After it has boiled, add in the fresh cilantro and check for salt. Done!
- If you don’t like onions, you can skip adding this. If you want to add in some more flavor, you could try adding in 1-2 minced garlic cloves.
- Tamarind concentrate is very tangy. Start with 1/2 tbsp to see how you like the taste before adding in more.
- If you feel like the flavor isn’t coming through, you can try adding in a little more of the rasam podi or try sprinkling about 1/4 tsp of hing on the finished pot of rasam.