Spicy, tangy, and full of warmth—this rasam is perfect for soothing sore throats, aiding digestion, or just cozy comfort food.
🌿 Ingredients:
For Rasam Base:
1 medium tomato, chopped
1½ cups tamarind water (from 1 tsp tamarind paste or small lemon-sized tamarind ball soaked in water)
2 cups water
½ tsp turmeric powder
Salt to taste
For Spice Powder:
1½ tsp whole black peppercorns
1 tsp cumin seeds
2–3 garlic cloves (optional, crushed)
Tempering:
1 tsp ghee or oil
½ tsp mustard seeds
1–2 dried red chillies
A pinch of asafoetida (hing)
6–8 curry leaves
Optional Garnish:
Chopped fresh coriander leaves
👩🍳 Instructions:
1. Prepare the Spice Mix
Dry roast peppercorns and cumin on low heat for 1–2 minutes until fragrant.
Grind them coarsely using a mortar-pestle or blender. Add crushed garlic to this mix if using.
2. Make the Rasam Base
In a pot, combine tamarind water, chopped tomato, turmeric, and salt.
Bring to a gentle boil and let it simmer for 5 minutes, until the tomatoes soften.
3. Add Spice Mix
Add the pepper-cumin (and garlic) mixture to the simmering rasam.
Pour in 2 cups of water and simmer for another 5–7 minutes until the flavors meld.
4. Prepare Tempering
Heat ghee or oil in a small pan.
Add mustard seeds and let them splutter.
Add dry red chillies, asafoetida, and curry leaves. Fry for a few seconds.
5. Final Touch
Pour the tempering over the rasam and switch off the heat.
Garnish with fresh coriander if desired.
🥄 Serving Suggestions:
Serve hot with steamed rice, papad, or sip as a digestive soup.
A perfect remedy for colds, coughs, or sluggish digestion.
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