Rasam

Name: Rasam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 Roma tomatoes, roughly chopped; 2 tsp tamarind paste (concentrated); 4 cups water; 2 tsp rasam powder (or mix: 1 part black pepper, 1 part cumin); 1/4 tsp ground turmeric; 1 tsp salt; 2 tsp neutral oil or coconut oil; 1/2 tsp black mustard seeds; 1/2 tsp whole cumin seeds; 2 dried red chili, broken in half; 10 fresh or dried curry leaves; 4 garlic cloves, crushed; 1/4 cup fresh cilantro, chopped

A thin, peppery South Indian tomato broth seasoned with tamarind, cumin, and mustard-seed tempering. Served as a soup, a digestive, or poured over rice.

35 minEasyServes 4110 cal/serving

IndianSoupStovetopVeganLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 Roma tomatoes, roughly chopped
2 tsp tamarind paste (concentrated)
4 cups water
2 tsp rasam powder (or mix: 1 part black pepper, 1 part cumin)
1/4 tsp ground turmeric
1 tsp salt
2 tsp neutral oil or coconut oil
1/2 tsp black mustard seeds
1/2 tsp whole cumin seeds
2 dried red chili, broken in half
10 fresh or dried curry leaves
4 garlic cloves, crushed
1/4 cup fresh cilantro, chopped

Instructions

1

In a medium saucepan, combine 4 roughly chopped Roma tomatoes, 2 tsp tamarind paste (concentrated), 4 cups water, 2 tsp rasam powder (or mix: 1 part black pepper, 1 part cumin), 1/4 tsp ground turmeric, and 1 tsp salt. Bring to a boil over medium-high heat.
2

Reduce heat to medium and simmer for 12 to 15 minutes, stirring occasionally and mashing the tomatoes with the back of a spoon. The broth should be thin and slightly tangy.
3

Make the tempering: heat 2 tsp neutral oil or coconut oil in a small skillet over medium-high heat. Add 1/2 tsp black mustard seeds and let them pop for 15 seconds. Add 1/2 tsp whole cumin seeds, 2 broken in half dried red chili, 10 fresh or dried curry leaves, and 4 crushed garlic cloves. Sizzle for 30 to 45 seconds until the garlic is just golden.
4

Pour the tempering immediately into the rasam and stir. Add 1/4 cup chopped fresh cilantro and simmer 1 minute more. Taste and adjust salt and tamarind. Serve hot as a soup or over steamed rice.

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Questions

How do I know when Rasam is done?

Go by the cues in the method rather than the clock. Step 3: cook until the garlic is just golden.

What can I use instead of curry leaves in Rasam?

The entry for Rasam calls for 10 fresh or dried curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

Can I make Rasam less spicy?

Yes. The heat in Rasam comes from 2 dried red chili, broken in half. For a milder plate, remove the seeds and ribs from the dried chili, or use half; nothing else in the method changes.

Is Rasam gluten-free?

Yes. As written, nothing in the ingredient list for Rasam is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the mustard seeds.

Can I freeze Rasam?

Yes. Refrigerate Rasam for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Cucumber Raita side
Kachumber salad
Maple Roasted Butternut Squash with Pecans side

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