Rasam Soup Recipe
Tamarind juice blended with tomato, chili pepper, and cumin.
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Ingredients
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Main Ingredients
Seasoning
Tempering
Method
Preparation of Rasam
- 1
Prepare Tamarind Juice
In a bowl, dissolve the tamarind pulp in 1 cup of warm water. Let it sit for about 10 minutes, then strain the liquid to remove any solids. Set the tamarind juice aside.
- 2
Cook Tomatoes
In a pot, add 2 cups of chopped tomatoes and 1 cup of water. Bring to a boil and let it simmer until the tomatoes are soft, approximately 8-10 minutes.
- 3
Blend Ingredients
Once the tomatoes are cooked, blend them in a blender until smooth. Return the blended mixture to the pot.
- 4
Combine Ingredients
Add the tamarind juice, green chili peppers, cumin seeds, turmeric powder, and salt to the blended tomato mixture. Stir well and bring it to a boil.
Tempering the Rasam
- 5
Heat Ghee or Oil
In a small pan, heat 1 tablespoon of ghee or oil over medium heat.
- 6
Add Mustard Seeds
Once the oil is hot, add 1 teaspoon of mustard seeds and let them pop.
- 7
Add Dried Red Chilies
Add the dried red chilies and sauté for a minute until they become fragrant.
- 8
Combine Tempering with Rasam
Pour the tempered mixture into the pot with the rasam. Stir well.
Final Touch
- 9
Garnish and Serve
Add the chopped fresh coriander leaves to the rasam, stir well, and let it simmer for another 2 minutes. Serve hot with rice or enjoy as a soup.
