Rasam Recipe - Spicy and Tangy Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 8 People
Ingredients
To crush in mortar and pestle
  • Whole black pepper corn- ½ tsp
  • Cumin seeds- ½ tsp
  • Garlic- 2 cloves
For cooking
  • Water-2½ cups
  • Tomatoes, chopped-2 large
  • Onion, chopped-1 small
  • Green chili chopped- 1, large
  • Garlic, chopped- 3 cloves
  • Chili powder-1 tsp
  • Coriander powder-1½ tsp
  • Cumin powder-1/2 tsp
  • Salt- to taste
  • Sugar- a couple of pinches
  • Cilantro, chopped- ¼ cup
  • Tamarind fresh- 3 inch slice soaked in 6 tbsp luke warm water
For tempering or seasoning
  • Ghee- 2 tbsp
  • Whole dry red chili- 2
  • Mustard seeds- ½ tbsp
  • Fenugreek seeds- 1 tsp
  • Urad dal- ½ tbsp
  • Asafetida- ¼ tsp
  • Curry leaves- 1 sprig
  • Turmeric powder- ¼ tsp
Instructions
  1. Using a mortar and pestle crush together the whole pepper corns, cumin seeds and garlic. Or coarsely grind these in a blender. Keep aside.
  2. Soak the fresh tamarind in luke warm water for 3 minutes, combine well in water and strain the juice from it. Discard the seeds and fibers.
  3. In a large pot, add the ingredients for cooking: water, tomatoes, onion, green chili, garlic, chili powder, coriander powder, cumin powder, salt, sugar and cilantro.
  4. Place the pot over medium heat and cook it.
  5. Add the tamarind juice, combine well and cook till the tomatoes have mashed up for about 20 minutes.
  6. Don't add too much tamarind juice as the rasam will turn very tangy, so add little by little, taste it and add accordingly.
  7. In the meantime, let's make the tempering. Place a small frying pan over medium heat.
  8. Add ghee, let it melt.
  9. Add mustard seeds, let it splutter.
  10. Add dry red chilies, fenugreek seeds and urad dal, saute till light golden.
  11. Add curry leaves, saute for a second.
  12. Add asafetida and turmeric powder, combine well.
  13. Add the crushed peppercorns/cumin seeds/garlic mix, saute for a few minutes.
  14. Do not burn the ingredients.
  15. Immediately pour the seasoning over the cooked rasam, combine well. Cook for 5 more minutes.
  16. Remove the pan from the heat and let stand covered for sometime.
  17. Serve warm as a soup or along with rice.
  18. Leftover rasam can be refrigerated, it tastes better the next day.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/rasam-recipe-spicy-and-tangy-curry/