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Rasam Recipe

Name: Anjappar Indian Cuisines Rasam Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbs dry roasted chana dal (Bengal gram); 1 tbs dry roasted toor dal (optional, for body); 1 tsp black peppercorns; 1 tsp cumin seeds; 1 tsp coriander seeds; 2 dried red chilies (adjust to heat); 1 pinch asafoetida (hing); 1 tbs tamarind concentrate (or soaked pulp); 6 cups water; 1 cup tomato, ripe, chopped; 0.5 cup carrot, diced small; 0.5 cup drumstick (moringa) pieces or green beans, cut 1–2 inch; 0.5 cup small eggplant (or zucchini), diced (optional); 0.5 cup yellow split pigeon peas or cooked toor dal (optional, for body); 0 to taste tamarind-soaked water (if using pulp instead of concentrate); 0.5 tsp turmeric powder; 1.5 tsp salt; 0.5 tsp jaggery or brown sugar (optional, balances tamarind); 2 tbs fresh coriander (cilantro), chopped; 2 tsp ghee or vegetable oil; 1 tsp mustard seeds; 0.5 tsp cumin seeds; 1 dried red chili, broken; 8 leaves curry leaves; 1 pinch asafoetida (hing)

Inspired by Anjappar Indian Cuisine

Time35m

Serves4

South Indian vegetable soup

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Ingredients

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For the Rasam Paste

2 tbs dry roasted chana dal (Bengal gram)

1 tbs dry roasted toor dal (optional, for body)

1 tsp black peppercorns

1 tsp cumin seeds

1 tsp coriander seeds

2 dried red chilies (adjust to heat)

1 pinch asafoetida (hing)

Soup Base & Vegetables

1 tbs tamarind concentrate (or soaked pulp)

6 cups water

1 cup tomato, ripe, chopped

1/2 cup carrot, diced small

1/2 cup drumstick (moringa) pieces or green beans, cut 1–2 inch

1/2 cup small eggplant (or zucchini), diced (optional)

1/2 cup yellow split pigeon peas or cooked toor dal (optional, for body)

Seasoning & Finish

0 to taste tamarind-soaked water (if using pulp instead of concentrate)

1/2 tsp turmeric powder

1 1/2 tsp Celtic sea salt

1/2 tsp jaggery or brown sugar (optional, balances tamarind)

2 tbs fresh coriander (cilantro), chopped

Tadka (Tempering)

2 tsp ghee or vegetable oil

1 tsp mustard seeds

1/2 tsp cumin seeds

1 dried red chili, broken

8 leaves curry leaves

1 pinch asafoetida (hing)

Method

For the Rasam Paste

Dry roast and grind

Heat a small skillet over medium heat. Add chana dal and toor dal and dry-roast until golden and aromatic, about 2–3 minutes. Add black peppercorns, cumin seeds, coriander seeds and dried red chilies; roast for another 1 minute until fragrant. Remove from heat, cool slightly, then grind with a pinch of asafoetida to a fine powder using a spice grinder or mortar and pestle. Set aside.

Soup Base & Vegetables

If using soaked tamarind pulp, squeeze 2–3 tablespoons of soaked tamarind through a sieve into a cup of water to extract about 1 tablespoon of concentrate (or use 1 tablespoon tamarind concentrate).

In a medium pot, combine 6 cups water, chopped tomato, diced carrot, drumstick pieces (or green beans), and eggplant (if using). Bring to a boil over medium-high heat, then reduce to medium and simmer until vegetables are tender, about 8–10 minutes.

Once vegetables are nearly done, add turmeric powder and the ground rasam spice powder prepared earlier. Stir to dissolve the powder and allow the flavors to meld for 2 minutes.

Add the tamarind concentrate and cooked/toor dal (if using) to the pot. If using pre-cooked dal, mash lightly to incorporate. Simmer gently for 4–5 minutes so tamarind flavor integrates. Taste and add salt and jaggery (if using) to balance sourness. If the rasam is too thick, add up to 1 cup water to reach soup-like consistency.

Tadka (Tempering)

In a small tadka pan or skillet, heat ghee or oil over medium heat. When hot, add mustard seeds and let them pop. Add cumin seeds and let them sizzle for a few seconds.

Add the broken dried red chili, curry leaves and a pinch of asafoetida. Fry briefly until curry leaves are crisp and fragrant, about 10–15 seconds. Immediately pour this hot tempering over the simmering rasam. Cover the pot right away to trap the aroma.

Finish & Serve

Stir the tadka into the rasam and simmer 1 more minute. Check seasoning and adjust salt, tamarind or jaggery to taste. Turn off heat and sprinkle chopped fresh coriander.

Serve hot as a light soup or with steamed rice. Rasam can be stored refrigerated for up to 3 days; reheat gently and add a little water if thickened.