Rasam
A thin, tangy, peppery tamarind soup, distinct from the thicker lentil-based sambar, finished with a mustard-seed and curry-leaf tempering poured on at the very end to trap its aroma. A defining Tamil dish whose name derives from a Sanskrit and Tamil root meaning "juice" or "essence," it stays deliberately soup-thin rather than being reduced into a gravy.
Vegan-optionalVegetarian
Ingredients
- 1/4 cup toor dal (split pigeon peas), cooked soft
- 1 small tomato, chopped
- 1 tbsp tamarind paste
- 1 tsp rasam powder, or 1/2 tsp black pepper plus 1/2 tsp cumin, ground
- 1/4 tsp turmeric
- 2 cups water
- 1 tbsp ghee or oil
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 8-10 curry leaves
- 2 dried red chilies
- 2 cloves garlic, crushed, optional
- Salt, to taste
- Fresh cilantro, for garnish
Steps
- Cook the toor dal with turmeric and water until soft, then mash lightly.
- In a pot, combine the tamarind extract, chopped tomato, rasam powder, and 2 cups water, and bring to a simmer for 10 minutes.
- Stir in the cooked mashed dal and salt, and simmer 5 more minutes until slightly thickened but still thin and soupy.
- In a small pan, heat the ghee and add the mustard seeds; when they pop, add the dried red chilies, curry leaves, crushed garlic, and asafoetida.
- Pour the tempering over the simmering rasam and immediately cover to trap the aroma.
- Garnish with fresh cilantro and serve hot with steamed rice.