rasam full recipe

Ingredients

• 4 cups Water (for the base broth)
• 2 pcs Green Chilies (slit lengthwise)
• 1 medium Onion (peeled and quartered)
• 2 medium Tomato (chopped)
• 1 tablespoon Tamarind Paste (or 1 tablespoon tamarind concentrate diluted in 2 tbsp water)
• 0.5 teaspoon Turmeric Powder (ground, for color and flavor)
• 0.5 teaspoon Black Pepper Powder (freshly ground if possible)
• 0.25 teaspoon Asafoetida (Hing) (pinch, adds umami)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 2 teaspoons Rasam Powder (store‑bought South Indian rasam masala)
• 1 teaspoon Coriander Powder
• 1 teaspoon Kasoori Methi (Dried Fenugreek Leaves) (crushed between palms)
• 0.5 teaspoon Cumin Powder
• 1 teaspoon Ginger‑Garlic Paste (fresh or store‑bought)
• 5 grams Jaggery (Bellam) (small piece, about ½ teaspoon grated)
• 1 teaspoon Salt (or to taste)
• 1 tablespoon Oil (vegetable or mustard oil)
• 5 pcs Garlic Cloves (thinly sliced)
• 1 teaspoon Poppy Seeds (optional, adds crunch)
• 2 pcs Dried Red Chilies (broken into halves)
• 10 pcs Curry Leaves (fresh)
• 0.125 teaspoon Additional Asafoetida Powder (for tempering)
• 0.25 teaspoon Additional Turmeric Powder (for tempering, gives color)

Instructions

1. Boil the base vegetables

   Add 4 cups of water to a saucepan. Bring to a boil, then add the slit green chilies, quartered onion, and chopped tomatoes. Cook until the vegetables are soft, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium‑high heat

2. Add tamarind essence

   Stir in 1 tablespoon tamarind paste (or diluted tamarind concentrate) and let it dissolve fully.

   Time: PT2M

3. Introduce primary spices

   Add 0.5 tsp turmeric powder and 0.5 tsp black pepper powder. Stir well.

   Time: PT1M

4. Prepare spice‑water mixture

   In a small bowl, mix a splash of water (about 2 tbsp) with 0.25 tsp asafoetida. Add this mixture to the pot.

   Time: PT3M

5. Add rasam and other powdered spices

   Stir in 2 tsp rasam powder, 1 tsp coriander powder, 1 tsp crushed kasoori methi, 0.5 tsp cumin powder, 1 tsp ginger‑garlic paste, 5 g jaggery, and 1 tsp salt. Mix thoroughly and let the rasam simmer for 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Check seasoning and finish simmering

   Taste the rasam and adjust salt or tamarind if needed. Let it simmer gently for another 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: Low heat

7. Prepare the tempering (tadka)

   In a separate small pan, heat 1 tbsp oil over medium heat. Add the sliced garlic, poppy seeds, broken dried red chilies, fresh curry leaves, 0.125 tsp asafoetida, and 0.25 tsp turmeric powder. Fry until the garlic turns golden and the spices become aromatic, about 2‑3 minutes.

   Time: PT5M

   Temperature: Medium heat

8. Combine tempering with rasam

   Pour the hot tempering directly into the simmering rasam. Stir quickly, cover, and let it sit for 1 minute so the flavors infuse.

   Time: PT1M

9. Serve

   Turn off the heat. Ladle the rasam into bowls and serve hot, optionally with steamed rice or as a light soup.

   Time: PT1M

Nutrition Facts

Calories

60

Protein

1 g

Carbohydrates

12 g

Fat

2 g

Fiber

2 g