South Indian Easy Rasam Recipe

South Indian style Rasam, perfect to pour over rice…

Rice when served along with rasam and pickle, truly a South Indian comfort food. In some of the South Indian houses, rasam is made and served with rice almost every day for lunch and dinner. Rasam can be also enjoyed as a soup, helps in digestion, to relieve stomach aches, cold & sinus congestion.

Try this easy to make rasam recipe and enjoy with rice or as a soup.

Cooking Video


South Indian Easy Rasam Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
For Grinding
  • Ginger- 2-inch slice
  • Garlic- 3 cloves
  • Whole black peppercorns- 1 tsp
  • Cumin seeds- 1 tsp
Other Ingredients
  • Coconut Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dried red chilies- 2 (optional)
  • Small onions, sliced thin- 4 (or chopped shallots- 3)
  • Tomatoes, chopped- 2
  • Fresh tamarind extract- 2-inch slice soaked in ½ cup water
  • Salt- 1¼ tsp
  • Cilantro, chopped- ¼ cup
  • Mint leaves, chopped- ¼ cup
  • Curry leaves- 1 sprig
  • Water- 1¼ cups
Instructions
  1. Soak 2-inch slice tamarind in ½ cup water for 5 minutes. Squeeze the soaked tamarind in water to extract juice, drain the juice and discard the skin. Keep aside.
  2. In a blender, add all the ingredients mentioned ‘for grinding’ along with ¼ cup water. Grind to a coarse paste.
  3. Place a saucepan over medium heat.
  4. Add oil, let turn hot.
  5. Add mustard seeds, let splutter.
  6. Add dried red chilies and curry leaves.
  7. Add the ground mixture, combine well and cook for 2 minutes.
  8. Add small onions, season with ½ tsp salt.
  9. Saute for 2 minutes.
  10. Add tomato, cook for 5 minutes.
  11. Add chopped cilantro & mint leaves.
  12. Add freshly squeezed tamarind. Combine well.
  13. Add ¾ tsp salt.
  14. Add 1 cup water and cook covered for 5 minutes.
  15. Remove pan from the heat, keep covered for 15 minutes.
  16. Pour over rice and enjoy or enjoy as a soup.
Notes
If you want this to be spicy, add more black ground peper.

 

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