South Indian · Indian
Rasam Recipe
Light, tangy, peppery rasam — made in 25 minutes with tamarind, tomato, and freshly ground pepper-cumin. Comforting sick-day food.
Ingredients
- 1/4 cup toor dal, cooked and mashed
- 2 tomatoes, chopped
- 1 tbsp tamarind paste
- 1 tsp rasam powder
- 1 tsp pepper + cumin powder (fresh)
- 1 tsp mustard seeds
- Curry leaves, hing, 2 garlic cloves crushed
- 2 dry red chillies
- 1 tbsp ghee
- Coriander, salt to taste
How to Make Rasam
- In a pot, add tomato, tamarind paste, 2 cups water, salt, rasam powder, pepper-cumin. Boil 10 mins.
- Add mashed dal, simmer 5 mins. Adjust water for desired consistency.
- For tadka: heat ghee, add mustard seeds, hing, curry leaves, crushed garlic, dry chilli.
- Pour tadka over rasam. Garnish with coriander.
- Serve piping hot with rice, papad, or as a warm pre-meal broth.
💡
Rani's Tip: Rani suggests rasam when tomatoes are 3+ days old. Perfect rescue + comfort food combo.
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