Rasam Recipe | South Indian Hotel Style

Method13 steps · about 20 min

1. 1

   Step 1: Choose homemade roasted spice powder or the shortcut powders. For homemade powder, dry-roast ¼ tsp fenugreek seeds with the optional small dried chili (1) over low to medium heat. For the shortcut, skip steps 1–3.

   Uses ¼ tsp fenugreek seeds, homemade powder only · 1 optional small dried chili, homemade powder only

2. 2

   Step 2: Add 1½ tsp cumin seeds and ¼–½ tsp peppercorns to the roasting spices. Roast briefly until aromatic, then turn off the heat.

   Uses ONLY homemade powder route · ¼–½ tsp peppercorns, homemade powder only · 1½ tsp cumin seeds, homemade powder only

3. 3

   Step 3: Cool the roasted spices and grind finely. Reserve this homemade powder for step 8.

   Uses ONLY same selected whole-spice group

4. 4

   Step 4: Heat 1½ tbsp oil or ghee. Add ½ tsp mustard seeds, ½ tsp tempering cumin seeds and 1 broken dried chili.

   Uses 1½ tbsp oil or ghee · ½ tsp mustard seeds · ½ tsp tempering cumin seeds · 1 broken tempering dried chili

5. 5

   Step 5: When the seeds splutter, add the optional 3–4 crushed garlic cloves, 1 sprig curry leaves and a pinch of asafoetida.

   Uses same single fat stock and tempering spices · 1 sprig curry leaves · 1 pinch asafoetida · 3–4 optional crushed garlic cloves

6. 6

   Step 6: Sauté for about 1 minute until the curry leaves are crisp.

   Uses same frying aromatics

7. 7

   Step 7: Add 2–3 medium tomatoes, chopped or puréed, ⅛ tsp turmeric and ½ tsp salt. Cook until the tomatoes are soft and mushy.

   Uses same base ready for tomatoes · 2–3 medium tomatoes, chopped or puréed · ⅛ tsp turmeric · ½ tsp initial salt

8. 8

   Step 8: Add the prepared homemade powder, or 1 tsp cumin powder with ½ tsp ground pepper for the shortcut. Sauté for 2–3 minutes until aromatic.

   Uses ONLY chosen homemade route instead shortcut powders · same cooked tomato/initial salt/turmeric · 1 tsp cumin powder, shortcut only · ½ tsp ground pepper, shortcut only

9. 9

   Step 9: Pour in 2½ cups water and add 1 tbsp jaggery or sugar. If choosing tamarind (1 tsp) souring, add 1 tsp tamarind now; otherwise leave it out and add lemon at the end. Bring to a boil.

   Uses same selected homemade/shortcut mixture · 2½ cups initial cooking water · 1 tsp optional tamarind, instead of lemon souring · 1 tbsp initial jaggery or sugar

10. 10

    Step 10: Once boiling, simmer for 5 minutes until slightly thickened.

    Simmer rasam · 5 minUses same initial water/sweetener/chosen acid batch

11. 11

    Step 11: Take a 1 tbsp sample, cool and taste it; discard the tasted sample. Adjust the main pot with up to the remaining ¼ tsp salt, ½ cup water and 1 tbsp jaggery or sugar. Add separate extra salt or sweetener only if still needed. For the tamarind route, adjust the sourness with a little extra tamarind if necessary.

    Uses 1 tbsp cooked rasam for tasting; discard after tasting · The main rasam batch remaining after taking the taste sample · Up to the remaining ¼ tsp salt · Up to the remaining ½ cup water · Up to the remaining 1 tbsp jaggery or sugar · extra salt only after measured range used · extra tamarind only to taste after initial teaspoon, omit on lemon route · extra jaggery or sugar only after measured range used

12. 12

    Step 12: Add ¼ cup chopped coriander with stems to the adjusted rasam. Simmer for 1 minute, cover and turn off the heat.

    Uses only main batch remaining after discarded taste sample · ¼ cup finely chopped coriander, with stems

13. 13

    Step 13: If using lemon instead of tamarind, add lemon juice to taste off the heat. Serve hot as soup or with optional prepared rice.

    Uses same remaining batch after final simmer · optional lemon juice at finish ONLY instead tamarind souring