MAKING THE PERFECT RASAM - SOUTH INDIAN SOUP RECIPE

QUICK RASAM SPICE MIXA comforting and tangy South Indian soup made with tomatoes, tamarind, spices, and a tempering of ghee — Rasam is the ultimate soul food for monsoon days or when you need a warm, healing bowl.

SIMPLE RASAM, BIG FLAVOUR!Prep Time: 10 mins
Cook Time: 20 mins
Servings : 03

INGREDIENTS:
RASAM BASE:
1 Medium Tomato (chopped or crushed)
Small Lemon-sized Tamarind (or 1 tsp Tamarind Paste)
2½ cups Water
½ tsp Turmeric Powder
Salt to taste

RASAM SPICE MIX:
1 tsp Black Pepper (crushed)
1 tsp Cumin Seeds (crushed or whole)
2–3 Garlic Cloves (lightly crushed)
Optional: ½ tsp Rasam Powder (store-bought or homemade)

TEMPERING:
1 tsp Ghee or Oil
½ tsp Mustard Seeds
1 Dried Red Chili
Few Fresh Curry Leaves

GARNISH:
Chopped Fresh Coriander Leaves

RASAM AS SOUP - SIP IT, DON'T SKIP IT!INSTRUCTIONS:
1. Prepare Tamarind Water
Soak tamarind in warm water for 5–10 minutes, then extract juice. (Skip if using tamarind paste — just mix with water.)

2. Make the Rasam Base
In a saucepan, add:
   Chopped tomatoes
   Tamarind water
   Turmeric, salt
   Crushed pepper, cumin, garlic
   Optional: rasam powder
Simmer on medium flame for about 10–12 minutes until raw tamarind smell goes away and tomatoes soften.

3. Add Water & Adjust
Add 1 to 1½ cups water depending on your desired consistency.
Let it gently simmer (not boil) for another 5 minutes. Avoid boiling too long after adding water — it can dull the fresh flavours.

4. Prepare the Tempering (Tadka)
Heat ghee or oil in a small pan.
Add mustard seeds, let them splutter.
Add red chili, curry leaves & a pinch of asafoetida.
Pour this over the rasam and switch off the heat.

5. Garnish & Serve
Add chopped coriander leaves.
Serve hot with rice or sip as a soothing soup!

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IN CONCLUSION

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