Rasam is an easy and simple spicy soup recipe made without lentil and spiced with pepper and garlic. Traditional South Indian Rasam need either pressure cooking lentils, or prep made rasam mix. It is an ideal spicy curry served with hot steamed rice before any thick and flavoured sambar or curry is served.
South Indian Rasam are inseparable part of the menu. South Indian meals are incomplete without highlighting Rasam and Rice combination, to begin with. Each recipe has its variation which differs with the spice mix added to it or with the consistency of the liquid. There are many generic Rasam recipes popular across the South Indian states and no-dal rasam with pepper and garlic is one such variation.
The typical rasam is generally made with lentil or pre-made rasam spice mix. This would not only adds taste, flavour to the rasam but also thickness and consistency to the rasam. Recipe must be boiled till it attains the desired consistency and also the taste. Use freshly made spice masala with coriander, cumin, garlic and pepper which adds flavour, taste and consistency to it. moreover, the freshly grounded spice masala takes the rasam to next level in terms of freshness, taste and more importantly the end to end time in preparation.
The Rasam recipe is made without any pressure cooked lentil soup. Put pepper, which automatically adds spice to the rasam. but be cautious while adding green chillies to the rasam. Serve rasam as a soup and not just limit to rice, particularly, if some one is down with cold or flu. It act as a taste enhancer.
- Prep Time5 min
- Cook Time10 min
- Total Time15 min
- Yield2 Bowls
- Serving Size100g
- Energy25 cal
FOR MASALA PASTE:
- 1 tbsp cumin / jeera
- 1 tsp pepper
- 3 clove garlic
- 2 tbsp coriander stem
- 2 tbsp oi
- 1 tsp mustard
- 2 dried red chilli
- few curry leaves
- pinch hing / asafoetida
- 1 tomato, chopped
- ¼ tsp turmeric
- 1 tsp salt
- 1 chilli, slit
- 1 cup tamarind extract
- 3 cup water
- 2 tbsp coriander, finely chopped
- Take 1 tbsp cumin, 1 tsp pepper, 3 clove garlic and 2 tbsp coriander stem in a small blender.
- Blend to a coarse paste without adding any water. Keep aside.
- Heat 2 tbsp oil and splutter 1 tsp mustard, 2 dried red chilli, few curry leaves and pinch hing in a large kadai.
- add in the prepared masala paste and saute for a minute.
- Add 1 tomato, ¼ tsp turmeric, 1 tsp salt and 1 chilli.
- Saute for a minute or until tomatoes turn soft and mushy.
- Add 1 cup tamarind extract and 3 cup water. mix well.
- Cover and boil for 8 minutes or until raw flavour disappears.
- Add 2 tbsp coriander and enjoy South Indian Rasam with hot steamed rice.
- Ensure to use fresh spices to get a deep flavour.
- Adjust the amount of tamarind extract depending on the sourness of tomatoes.
- Adding pepper gives a nice heat kick. Therefore, be careful while serving for kids.
- South Indian Rasam recipe tastes great when prepared freshly.
- 1 servings per container
- Serving Size100g
- Amount per serving
- % Daily Value*
- Total Fat0.4 g0.51%
- Saturated Fat0 g0%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol0 mg0%
- Sodium2 mg0.09%
- Total Carbohydrate5 g1.82%
- Protein1 g2%