“Authentic South Indian Rasam Recipe: A Flavorful and Tangy Delight”

Rasam is a traditional South Indian soup that is tangy, flavorful, and often served with rice or enjoyed on its own. Here’s a simple recipe for rasam:

Ingredients:

• – 1 medium-sized tomato, chopped
• – 1 small lemon-sized tamarind, soaked in water
• – 1 tablespoon oil
• – 1 teaspoon mustard seeds
• – 1 teaspoon cumin seeds
• – 1-2 dry red chilies
• – 10-12 curry leaves
• – 2 cloves of garlic, minced
• – 1-inch piece of ginger, grated
• – 1 green chili, slit
• – 1/4 teaspoon turmeric powder
• – 1/2 teaspoon red chili powder
• – 1/2 teaspoon coriander powder
• – 1/2 teaspoon cumin powder
• – 1/2 teaspoon black pepper powder
• – Salt to taste
• – Fresh coriander leaves for garnish

For the Rasam Powder:

• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon black pepper
• 1/4 teaspoon fenugreek seeds
• 1-2 dry red chilies
• 1/2 teaspoon turmeric powder

Instructions:

1. 1.Prepare the tamarind extract by squeezing the soaked tamarind in water. Strain the liquid and discard the pulp. Set aside.
2. 2.Dry roast the ingredients for the rasam powder (coriander seeds, cumin seeds, black pepper, fenugreek seeds, and dry red chilies) in a pan until fragrant. Allow them to cool, then grind them into a fine powder along with turmeric powder. Set aside.
3. 3.Heat oil in a saucepan or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, dry red chilies, and curry leaves. Sauté for a few seconds until fragrant.
4. 4.Add minced garlic, grated ginger, and slit green chili. Sauté for a minute until the raw smell disappears.
5. 5.Add the chopped tomato and cook until it turns soft and mushy.
6. 6.Now, add the turmeric powder, red chili powder, coriander powder, cumin powder, and black pepper powder. Mix well and cook for a minute to release the flavors of the spices.
7. 7.Pour in the tamarind extract and add salt to taste. Bring the mixture to a boil and then simmer for about 5-7 minutes on low heat.
8. 8.Stir in the ground rasam powder and simmer for an additional 2-3 minutes, allowing the flavors to blend together.
9. 9.Turn off the heat and garnish with fresh coriander leaves.

Conclusion:

Serve the piping hot rasam with steamed rice or enjoy it as a comforting soup on its own. The tanginess from the tamarind, the spiciness from the red chilies, and the blend of aromatic spices make this authentic South Indian rasam a true delight for your taste buds.