Rasam is a South Indian Soup flavoured with spices, garlic and tamarind (Imli). This is one thing that we always look forward to whenever we visit South Indian Restaurant. Its one of my husband’s favourite. Specially with rice its simply awesome. I have been thinking of making it from a long time and finally today I decided that my kitchen would be aromatic with the amazing flavours of Indian spices blended with tamarind in a thin soup. This South Indian Delicious soup has medicinal properties to ward off cold and cough. Tamarind helps lose weight, reduce cholesterol and its healthy for liver too. The recipe is quick and simple and I googled up for the basic steps and found decent post by Dassana of vegrecipesofindia.com and came up with my own version of it. I have used Methre (Fenugreek Seeds), Jeera(Cumin Seeds), Ajwain(Carom Seeds), Laung(Clove), Black Pepper Sabut, Sabut Red Chilli, Garlic Cloves and dry roasted all these. Then coarse ground them (dardara masala). In desi ghee, I roasted chopped tomatoes and added the above masala along with tamarind paste and added salt and water. I also added little jaggery to add flavour. This is the simplest and tastiest recipe of Rasam. No extra grocery shopping. Everything is available in our Kitchen as ingredients are so basic. This was planned for dinner and I had made rice along with it. It was a nice surprise as everybody liked it.

Hope you enjoy it too..Do share your experience with me.

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Rasam Soup Recipe

South Indian Rasam flavoured with garlic, tamarind and spices in a simple way.

Course

Appetizers, Side Dish

Cuisine

Indian

Keyword

South Indian Rasam Soup

Prep Time

10 min

Cook Time

15 min

Servings

bowls

Ingredients

• 1 tsp Jeera
• 1 tsp Ajwain
• 1 tsp Methre
• 1 tsp Black pepper Sabut
• 2 piece Laung(Clove)
• a few leaves of Fresh Kadi Patta
• 2 piece Sabut Lal Mirch
• 6 pieces Tamarind has to be soaked in water for getting pulp
• 1 tsp Desi Ghee
• 2 medium Tomato
• 3 cloves garlic
• 3 cups Water
• a pinch Hing (Asafoetida)
• 1 tsp Jeera for tempering
• Salt and Pepper as per taste
• 1/2 tsp Jaggery optional

Course Appetizers, Side Dish Cuisine Indian Keyword South Indian Rasam Soup Prep Time 10 min Cook Time 15 min Servings bowls Ingredients 1 tsp Jeera 1 tsp Ajwain 1 tsp Methre 1 tsp Black pepper Sabut 2 piece Laung(Clove) a few leaves of Fresh Kadi Patta 2 piece Sabut Lal Mirch 6 pieces Tamarind has to be soaked in water for getting pulp 1 tsp Desi Ghee 2 medium Tomato 3 cloves garlic 3 cups Water a pinch Hing (Asafoetida) 1 tsp Jeera for tempering Salt and Pepper as per taste 1/2 tsp Jaggery optional

Instructions

1. Take Tamarind in a bowl.

   
2. Soak it in water for around 25-30 min. This is done to extract the pulp as we wish to add its paste. you may increase it if you want more tangy flavour.

   
3. Take all the dry masalas given above in a bowl. You may add any other if you wish (Like mustard seeds etc)

   
4. Take them in a pan and dry roast them for one min.

   
5. Grind them coarse in blender.

   
6. Take tomatoes and fresh Kadi Leaves and wash them under tap.

   
7. Chop the tomatoes. You may make a paste/ puree in grinder as well.

   
8. Take Desi Ghee in a pan and add Hing and Jeera.

   
9. Add chopped tomatoes. add little salt here as it helps in cooking faster.

   
10. While tomatoes are cooking, you may check the tamarind. I would have left the pulp now.

    
11. You may remove the seed and extract the pulp. You may wish to wear hand gloves as it would be sticky process.

    
12. Now add the tamarind pulp, Coarse Masalas, salt, jaggery with water. Boil it for 5 min.

    
13. The delicious Rasam Soup is ready!! Serve it with Rice.

    

Recipe Notes

Nutrition Facts
Serving size: bowl
Servings: 4
Amount per serving
Calories	45
% Daily Value*
Total Fat 1.6g	2%
Saturated Fat 0.8g	4%
Cholesterol 2mg	1%
Sodium 50mg	2%
Total Carbohydrate 7.4g	3%
Dietary Fiber 1.1g	4%
Total Sugars 4.5g
Protein 1g
Vitamin D 0mcg	0%
Calcium 23mg	2%
Iron 1mg	4%
Potassium 172mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.