South Indian Rasam

This authentic South Indian rasam is a soul-warming bowl of tangy, spiced broth that perfectly balances tamarind's tartness with aromatic spices. Made with red gram dal, fresh tomatoes, and a fragrant tempering of mustard seeds and curry leaves, this comforting soup is both nourishing and deeply satisfying.

No ratings yet

Print Pin Save

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 145kcal

Equipment

Pressure Cooker

Ingredients

100 g red gram dal split
1 tablespoon oil
1 teaspoon mustard seeds
5 whole dried red chilies
10 curry leaves
1 g asafoetida powder
2 tablespoons garlic crushed
1 teaspoon turmeric powder
2-3 tomatoes quartered
3-4 peppercorns crushed
1 green chili
1/2 cup tamarind pulp 100g
Salt to taste
Fresh cilantro for garnish

Instructions

Heat oil in a heavy-bottomed pot or pressure cooker over medium heat.
Add mustard seeds and wait for them to splutter.
Immediately add dried red chilies, curry leaves, asafoetida, and crushed garlic. Sauté for 2 minutes.
Add turmeric powder, red gram dal, quartered tomatoes, crushed peppercorns, green chili, tamarind pulp, and salt.
Mix all ingredients well and add 2-3 cups of water (2 cups for pressure cooker, 3 cups for open cooking).
Bring the mixture to a boil, then reduce heat and simmer until dal is tender and soft.
Garnish with fresh cilantro and serve hot.

Notes

Soak tamarind in warm water for 30 minutes and extract thick pulp for best flavor

Adjust water quantity based on desired consistency - rasam should be thin and brothy

For pressure cooking, cook for 3-4 whistles on medium heat for perfectly cooked dal

Store leftover rasam in refrigerator for up to 3 days and reheat before serving

Add a pinch of jaggery if the rasam tastes too tangy

Fresh curry leaves make a significant difference in flavor compared to dried ones

The tempering can be done separately and added at the end for more intense flavors

Nutrition