Rasam

Dive into the comforting warmth of South Indian cuisine with this aromatic and vibrant Rasam recipe, a beloved staple packed with bold flavors and healthful ingredients. Made with tangy tamarind pulp, juicy tomatoes, and a fragrant blend of spices like cumin, mustard seeds, and asafoetida, this spiced broth is perfect as a soothing soup or paired with steamed rice for a wholesome meal. A touch of rasam powder and optional jaggery brings a delightful balance of heat and subtle sweetness, while freshly tempered curry leaves and red chilies enhance its signature zest. Quick and easy to prepare, this gluten-free dish is ideal for cozy dinners or nourishing anytime meals.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons Tamarind pulp
• 2 medium-sized Tomatoes
• 4 cups Water
• 2 tablespoons Cooked toor dal (pigeon peas)
• 2 teaspoons Rasam powder
• 0.25 teaspoons Turmeric powder
• 1 teaspoons Salt
• 1 teaspoons Jaggery (optional, for sweetness)
• 2 tablespoons Cilantro
• 1 teaspoons Mustard seeds
• 0.5 teaspoons Cumin seeds
• 0.25 teaspoons Fenugreek seeds (optional)
• 2 pieces Dry red chilies
• 8 leaves Curry leaves
• 0.25 teaspoons Asafoetida
• 1 tablespoons Oil or ghee

Directions

Step 1

Soak the tamarind pulp in 1/4 cup of warm water for 10 minutes. Mash it well and strain to remove any fibers or seeds. Set the tamarind extract aside.

Step 2

Chop the tomatoes finely or blend them into a puree for a smoother consistency.

Step 3

In a medium pot, add 4 cups of water. Mix in the tamarind extract, tomato puree, turmeric powder, rasam powder, salt, and jaggery (if using). Stir well and bring to a gentle boil.

Step 4

Once the rasam begins to boil, add the cooked toor dal. Stir to combine and let it simmer for 5-7 minutes. Adjust the consistency with water if needed.

Step 5

For the tempering, heat the oil or ghee in a small pan over medium heat. Add mustard seeds and let them splutter.

Step 6

Add cumin seeds, fenugreek seeds (if using), dry red chilies, curry leaves, and asafoetida to the tempering. Stir for 30 seconds until aromatic.

Step 7

Pour the tempering into the simmering rasam and mix well.

Step 8

Turn off the heat, garnish the rasam with chopped cilantro, and let it rest for 2-3 minutes to allow the flavors to meld.

Step 9

Serve hot with steamed rice or enjoy it as a soup.

Nutrition Facts

Serving size	1313 grams (1313.0g)

Amount per serving	% Daily Value*
Calories	366

Total Fat 17.40g	22%
Saturated Fat 2.30g	12%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 2422mg	105%
Total Carbohydrate 49.60g	18%
Dietary Fiber 9.40g	34%
Total Sugars 25.10g
Protein 8.00g	16%

Vitamin D 0IU	0%
Calcium 177mg	14%
Iron 5mg	26%
Potassium 1053mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 8.3%

Carbs: 51.3%