Rasam – king of soups

Rasam is a South Indian staple that has been enjoyed for centuries. It is also known as the king of Soups.    There are many variations of rasam which differ from state to state in India.  However, there are few ingredients that are essential to rasam along with a number of health benefits.

The key ingredients are: 

• Tamarind
• Coriander seeds
• Turmeric powder
• Curry leaves
• Asafoetida
• Cumin seeds
• Mustard seeds
• Garlic

Rasam is one of the most nutrient-dense foods and is packed with vitamins; thiamine, folic acid, vitamin A, vitamin C and niacin along with minerals such as potassium, iron, calcium, zinc, selenium, copper and magnesium. Rasam helps to clean out your respiratory tract and helps you fight off flu-like symptoms as well as eliminate sore throats. 

• 1/2 cup (125ml) dried tamarind soaked in 1 cup water for 5 minutes (black or brown tamarind) or 1-2 tbsp tamarind concentrate.  You may use more tamarind for a tangier output. 
• 3 -4 cups water
• A glug of oil 
• ¼ tsp mustard seeds
• 10 – 12 curry leaves
• ½ small onion finely sliced (optional)
• 4-6 small cloves garlic peeled and roughly smashed
• 1/2 tbsp (7.5ml) chopped ginger
• 1-2 red chillies roughly crushed (add more if you like)
• 1-2 green chillies slit lengthwise (remove seeds to reduce heat)
• ½ tsp (2.5ml) yellow asafoetida
• 1 small tomato finely chopped
• ¼ tsp turmeric powder
• 1 tsp (5ml) salt. 
• ¼ cup (60ml) coriander leaves with the stems  (you may roughly chop in smaller pieces)  

Ingredients for Rasam Powder. 

Ingredients for Rasam Powder. 

Dry Roast and Pound to a powder.  You may use a spice grinder if you have one. 

• ½ tsp (2.5ml) black peppercorns
• 1 tsp (5ml) whole coriander seeds
• ½ tsp (2.5ml) whole cumin seeds
• 1 pinch fenugreek seeds
• 3-4 dry red chillies (adjust according to heat tolerance) 
• ½ tbsp (7.5ml) thoor dhal or pea dhal 

Method for rasam

Let’s Cook 🙂

1. Soak the tamarind in 1 cup water for 10 minutes. Remove seeds and pulp – keep aside.
2. Dry Roast and pound all rasam powder ingredients.
3. Heat oil in a pot.  
4. Toss in the mustard seeds and curry leaves.  When the seeds pop and leaves splatter – Toss in the onions, garlic, ginger, chillies, asafoetida and fry until the onions are golden brown.
5. Throw in turmeric powder and tomatoes – cook for a minute.   Add salt as required.
6. Add rasam powder, give it a good stir.
7. Add tamarind extract and balance of water.  Bring to a boil and then let it simmer for 20-25 minutes. Turn off heat.
8. Add in fresh coriander leaves