Ingredients

  • Serves 2 people
  • 1 large tomato (large diced)

  • 2 tbsp tamarind pulp (mix with 4 cups water)

  • 2 tsp rasam powder 

  • 1 tsp chilli powder 

  • ½ tsp turmeric powder 

  • 1 tsp black mustard seeds 

  • 1 sprig curry leaves 

  • 1 sprig coriander leaves (rough chopped)

  • 1 tbsp ghee 

  • salt to taste 

  • sugar to taste 

     

  • temper ingredients:

    2 tbsp ghee 

  • 2 tsp black mustard seeds 

  • 1 tsp sajeera 

  • 1 tsp coarse black pepper 

  • 4 pcs dried chillies (whole)

  • 1 sprig curry leaves 

  • 1 tbsp chopped coriander leaves

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Recipe Courtesy of
Asian Food Network

Tantalizing Tangy Rasam

A light broth with a punch of flavour, this dish promises to get rid of your blues... and your flu-like symptoms! The tanginess of Rasam aids in cleaning out your respiratory tract while the curry leaves help you deal with the symptoms. A common dish in South Indian cuisine, Rasam is prepared using tamarind juice as a base, and gently simmered with tomatoes, pepper, cumin and other spices.
  • Easy
  • 5 min
  • 15 min
  • 10 min
  • 4 steps
  • 18 Ingredients
  • Easy
  • 4 steps
  • 18 Ingredients
  • 5 min
  • 15 min
  • 10 min

Instructions

  1. Saute vegetables

    • Heat up pot over medium heat
    • Add ghee. 
    • Add diced tomato and curry leaves, coriander leaves and pinch of salt. Leave to cook till tomato softens a little about 3 mins.
    Saute vegetables


  2. Add in mustard seeds and tamarind juice

    • Add black mustard seeds. Stir well. 
    • Add tamarind juice. Stir well.
    • Add rasam powder, chilli powder and turmeric powder. Stir.
    • Leave to simmer about 10 mins.
    • Add to the rasam soup.
    Add in mustard seeds and tamarind juice


  3. Add tempering ingredients

    • Heat up pan over medium heat.
    • Add all tempering ingredients. Leave to brown till fragrant about 1 to 2 mins.
    • Switch off heat.


Plate and Serve!

Garnish with coriander leaves and serve immediately with steamed rice.

Plate and Serve!

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Ingredients
  • Serves 2 people
  • 1 large tomato (large diced)

  • 2 tbsp tamarind pulp (mix with 4 cups water)

  • 2 tsp rasam powder 

  • 1 tsp chilli powder 

  • ½ tsp turmeric powder 

  • 1 tsp black mustard seeds 

  • 1 sprig curry leaves 

  • 1 sprig coriander leaves (rough chopped)

  • 1 tbsp ghee 

  • salt to taste 

  • sugar to taste 

     

  • temper ingredients:

    2 tbsp ghee 

  • 2 tsp black mustard seeds 

  • 1 tsp sajeera 

  • 1 tsp coarse black pepper 

  • 4 pcs dried chillies (whole)

  • 1 sprig curry leaves 

  • 1 tbsp chopped coriander leaves

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