India Rasam (Spicy South Indian Soup)
Rasam is a brothy soup prepared with lentils, tamarind juice, tomatoes, garlic, black pepper, and other spices. This South Indian specialty can be served hot or cold, and can be eaten alone or over rice.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ tsp (7.5 ml) peppercorns
- 2–3 medium tomatoes, diced
- Salt, to taste
- ½ tsp (2.5 ml) jaggery or sugar
- 2 tsp (10 ml) thick tamarind juice
- 6 cups (1.5 l) water
- 2 tsp (10 ml) ghee
- 1 tsp (5 ml) mustard seeds
- 1 tsp (5 ml) cumin seeds
- 1 sprig curry leaves
- 1 pinch asafetida (hing)
- 1 tsp (5 ml) coriander leaves (cilantro), chopped
Directions
- Grind peppercorns in a peppermill or coffee grinder until they form a coarse powder.
- Combine powdered pepper, tomato, salt, jaggery or sugar, tamarind juice, and water. Bring to a boil over low heat. Then lower heat and simmer for 30 minutes.
- Heat ghee in a skillet over medium-high heat. Add mustard seeds, cumin seeds, curry leaves, and asafetida and fry briefly until seeds pop and the mixture becomes fragrant.
- Season soup with spice mixture and garnish with chopped coriander leaves.
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