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Immune Boosting Soup (rasam) Recipe

Name: Anjappar Indian Cuisines Immune Boosting Soup (Rasam) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 cups water; 2 tbs tamarind pulp (or 2 tbsp tamarind paste + warm water); 1 tsp turmeric powder; 1 tsp jaggery or brown sugar; 1 to taste salt; 1 cup toor dal (split pigeon peas), cooked and mashed; 1 cup tomato, ripe, chopped; 0.5 cup small carrot, grated (optional); 2 tbs coriander seeds; 1 tsp cumin seeds; 1 tsp black peppercorns; 2 pieces dry red chilies; 1 tbs fresh ginger, grated; 1 tsp fresh garlic, minced; 0.25 tsp asafoetida (hing); 1 pieces green chilies, slit; 8 pieces fresh curry leaves; 2 tbs cilantro (coriander) leaves, chopped; 1 tbs ghee or oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pieces dry red chili, broken

Inspired by Anjappar Indian Cuisine

Time40m

Serves4

Make Immune Boosting Soup (rasam) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth base

6 cups water

2 tbs tamarind pulp (or 2 tbsp tamarind paste + warm water)

1 tsp turmeric powder

1 tsp jaggery or brown sugar

1 to taste Celtic sea salt

Lentils & vegetables

1 cup toor dal (split pigeon peas), cooked and mashed

1 cup tomato, ripe, chopped

1/2 cup small carrot, grated (optional)

Spice mix (rasam powder)

2 tbs coriander seeds

1 tsp cumin seeds

1 tsp black peppercorns

2 pieces dry red chilies

Aromatics & seasoning

1 tbs Fresh ginger, grated

1 tsp fresh garlic, minced

1/4 tsp asafoetida (hing)

1 pieces green chilies, slit

8 pieces fresh curry leaves

2 tbs cilantro (coriander) leaves, chopped

Tempering (tadka)

1 tbs ghee or oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 pieces dry red chili, broken

Method

Broth base

Soak tamarind pulp in 1/2 cup warm water for 10 minutes then strain to extract pulp (if using paste, dissolve 2 tbsp paste in 1/2 cup warm water). Set aside.

In a large pot, bring 6 cups water to a gentle boil. Add turmeric, jaggery, and salt. Reduce heat to low and keep simmering while you prepare other components.

Lentils & vegetables

If you haven't pre-cooked toor dal: rinse 1/2 cup dry toor dal, pressure-cook with 1.25 cups water for 3–4 whistles until soft, then mash to yield about 1 cup cooked. (Recipe assumes 1 cup cooked prepared.)

Add chopped tomato and grated carrot to the simmering broth. Cook 5–7 minutes until tomato softens.

Stir in the cooked, mashed toor dal, mixing well so it dissolves into the broth. Simmer 4–5 minutes to combine flavours.

Spice mix (rasam powder)

Toast and grind powder

In a small dry skillet over medium heat, toast coriander seeds for 2–3 minutes until aromatic and lightly golden. Add cumin seeds, black peppercorns, and dry red chilies; toast another 1–2 minutes until fragrant. Cool slightly, then grind to a coarse powder using a spice grinder or mortar and pestle. Use about 1.5–2 tsp of this fresh rasam powder for the soup (reserve any extra).

Add the freshly ground rasam powder to the pot along with the tamarind extract and grated ginger, stirring well. Simmer gently 3–4 minutes to allow the spices to bloom.

Aromatics & seasoning

Stir in minced garlic, slit green chili, asafoetida, and chopped cilantro. Taste and adjust salt, tamarind, or jaggery balance — rasam should be tangy, slightly spicy, and a touch of sweet.

Let the soup simmer on very low heat for 2–3 minutes to let flavours meld. If it becomes too thick, add 1/2 cup water to reach desired consistency.

Tempering (tadka)

Heat 1 tbsp ghee or oil in a small pan over medium heat. Add mustard seeds; when they start to pop, add 1/2 tsp cumin seeds, broken dry red chili, and curry leaves. Fry for 20–30 seconds until curry leaves crisp and aroma releases. Turn off heat.

Pour the hot tempering directly into the simmering rasam. Cover the pot immediately for 30 seconds to trap the aroma, then uncover and stir gently.

Garnish with chopped cilantro and serve hot.