Rasam
A simple brothy Indian soup, rasam features a blend of coriander, chilies, tomato, and garlic, ideal for a light meal served with rice and ghee.
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Instructions
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Heat a dry skillet over medium-low for 30 seconds, then dry-roast 1/4 cup coriander seeds, 2 tablespoons cumin seeds, 8 dry byadgi chilies, 2 teaspoons fenugreek seeds, and 4 fresh curry leaves for 2 minutes until fragrant.
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Transfer roasted spices to a bowl, stir in 1 teaspoon turmeric powder and 1/2 teaspoon asafoetida, then blend into a fine powder.
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In a large saucepan, heat 2 tablespoons vegetable oil over medium-low until it shimmers.
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Add 2 tablespoons mustard seeds, 2 teaspoons cumin seeds, and 10 fresh curry leaves; stir until spices crackle.
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Stir in 10 minced garlic cloves and sauté for 30 seconds until fragrant.
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Add 3 finely chopped large tomatoes and 1/2 teaspoon salt, cooking for 8 to 9 minutes until tomatoes break down.
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Increase heat to medium, then add 2 tablespoons rasam powder, 2 tablespoons tamarind pulp, 1 tablespoon jaggery or brown sugar, and 4 cups water.
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Bring to a boil, reduce to a simmer, and cook for 5 to 6 minutes.
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Add 2 tablespoons minced cilantro stems and simmer for 2 minutes more.
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Stir in 1/2 teaspoon black pepper, adjust salt if needed, and serve hot.