Easy Rasam Recipe
Easy Rasam Recipe made Kerala style is a and light, tangy South Indian soup is quick, comforting, and perfect with rice.
Servings: 20
Calories: 21kcal
Ingredients
- 5 tomatoes medium sized
- 3-4 garlic cloves big cloves
- 1 inch ginger peeled
- 2 tbsp black pepper use more for a spicier version
- 4 tbsp coriander seeds
- 1 tbsp cumin
- 1 tsp salt
- 2 shallots optional
- ¼ tsp turmeric
- ½ tsp red chili powder
- ½ tsp asafoetida
- 1 tsp rasam powder optional
- 1 sprig curry leaves
- 2 red chillies dried
- 1 tsp mustard seeds
- 1 tbsp oil ghee or coconut oil
Instructions
- Grind tomatoes, garlic, ginger, and shallots (if using) with black peppercorns, cumin, and coriander seeds to a fine paste.
- Add water, adjust to a soup consistency, and bring to a boil.
- Add all the spice powders and salt.
- Add tamarind extract if needed.
- Let it simmer for about 20 minutes.
- Strain the contents through a sieve to get a clear soup.
- Temper with mustard seeds, red chilies, and curry leaves.
Video
Notes
- Save time with a pressure cooker: If you're short on time, you can pressure cook for 1 whistle for the rasam to speed up the cooking process while still developing great flavor.
- Adjust the tamarind to taste: Tamarind extract is optional if your tomatoes are already tangy. Taste the rasam before adding it and adjust the amount to suit your preference.
- Rasam powder is optional: This recipe is flavorful with just the freshly ground spices. However, you can add a little rasam powder for extra depth of flavor if you like.
- For a thinner rasam: If you prefer a light, clear, restaurant-style rasam, strain it through a fine-mesh sieve after it has simmered. This removes the solids while keeping all the delicious flavors.
- Don't skip the tempering: A final tempering with mustard seeds, dried red chilies, and curry leaves is essential for authentic flavor. Use ghee for a rich, aromatic finish or coconut oil for a traditional Kerala-style taste.
- Let it rest before serving: Allow the rasam to sit for 5–10 minutes after tempering. This gives the spices time to infuse, resulting in an even more flavorful bowl.
Nutrition
Serving: 100g | Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 120mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg
