Rasam Recipe – South Indian Rasam Or Soup Recipe

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Rasam recipe – How to make rasam recipe

South Indian meals will never be complete without rasam.

Rasam recipe is very easy and tasty soup made with tamarind, cumin seeds, peppercorns and tomato.

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rasam

Ingredients for Rasam recipe:

  • small lemon size tamarind
  • 1 tomato, finely chopped
  • 1 tsp cumin seeds (seeragam/ jilakara)
  • 1 tsp peppercorns (milagu/ miriyalu)
  • 1/4 tsp turmeric powder
  • 3 garlic cloves, crushed
  • 1 red chili
  • 1/2 tsp mustard seeds
  • pinch of asafoetida
  • few curry leaves
  • few coriander leaves
  • salt to taste
  • 1 tsp oil
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rasam recipe

How to make rasam recipe:

  • Soak the tamarind in water for 10-20 mins.
  • Make a coarse paste with cumin seeds and pepper corns.
  • Squeeze the tamarind with chopped tomatoes until nothing hard left to squeeze.
  • Strain the juice and keep it aside.
  • Now boil the tamarind and tomato juice along with cumin seeds and pepper corns paste, turmeric powder and salt for few mins.
  • Let it come to a boil (just bubbles appear on the top) and chopped coriander leaves.  Never over boil the rasam.
  • While boiling the rasam heat a pan with oil. Add mustard seeds.
  • When they start to pop add curry leaves, crushed garlic, red chili and asafoetida.
  • Saute till the garlic turn into light golden yellow color.
  • Now pour this tadka (tempering) to the boiling rasam and turn off the stove.
  • Serve hot with plain white rice, potato roast and papad.