Rasam

Whip up this quick and easy 15-minute rasam to satisfy your tummy every day! Enjoy it with rice or sip it like a comforting soup!

Rasam is a spicy, comforting soup we enjoy in our lunch and dinner with rice. It’s warm, tangy, and incredibly soothing for the tummy and throat—especially comforting when you’re feeling under the weather.

My mom makes rasam every day, and everyone loves it so much. Twice a year, my father hosts a big luncheon for fifty of his farm workers as a tribute, and my mom is always asked to make her famous rasam. The farm workers’ wives often complain that their husbands argue with them, wondering why they can't make rasam like my mom!

Mom makes her own rasam powder using lentils and spices like red chilies, peppercorns, coriander seeds, cumin seeds, fenugreek seeds, and curry leaves. The smell is so spicy that just one whiff can make you sneeze!

She sends me a big package containing rasam powder to last me the whole year along with other spice mixes, sweets, and snacks .

Making rasam is super simple and quick with this rasam powder. I started a pot of rasam when my mom began feeding dinner to my toddler, and by the time he was done, the rasam was ready in less than 15 minutes. He loves having rasam at every meal, and my mom says it helps with regular bowel movements.

Rasam

Serves 8

Prep and cook time 15 min

INGREDIENTS

For Rasam Powder:

1 cup kandipappu (toor dal)

2 cups coriander seeds

1/2 cup peppercorns

1/4 cup cumin seeds

1/8 cup fenugreek seeds

10 Red chillies

1 cup curry leaves

Rasam:

3 tbsp Rasam powder

1/2 tsp Cumin seeds

1 tsp Mustard seeds

1 tsp coriander seeds

1/4 tsp fenugreek seeds

1 Red chilli

1/4 tsp Turmeric

1 sprig Curry leaves

30g Tamarind (1/4 cup)

60g Jaggery (1/3 cup)

1.5 litres Water (6 cups)

3 tbsp Salt

3 Garlic cloves

1 tbsp Oil

6 sprigs Cilantro

INSTRUCTIONS

1. In a wide pan, add all the ingredients listed under 'Rasam powder.' Roast them on low flame for about 10 minutes, until they become fragrant.

2. Allow the mixture to cool, then grind it into a fine powder. Transfer to an airtight container and store at room temperature.

3. To make rasam, add water to a kettle and bring it to a boil.

4. Take a pot and add oil. On low flame, add the tempering ingredients: mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, red chilies, and curry leaves.

5. Once they splutter, after about 5 minutes, carefully add hot water, as it may splash!

6. Add tamarind, salt, rasam powder, turmeric, and jaggery.

7. Boil on low flame for about minutes.

8. Turn off the stove. Add crushed garlic cloves and cilantro, then cover with a lid.

9. Serve with piping hot rice and enjoy!