Rasam
6-8
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 tsp
whole peppercorns
Jump
5
red chiles
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3
cloves of garlic
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1 tsp
cumin
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1 tsp
chile powder
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1 tsp
coriander powder
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½ tsp
turmeric powder
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1
pinch of asafoetida
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tbsp
salt
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c
tomato puree
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4 tbsp
lentils
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2 tbsp
tamarind pulp
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2
sprigs of curry leaves
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1 tsp
mustard seeds
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cilantro leaves to garnish
Jump

Depending on which state you’re in, rasam is served during the second or third course of a South Indian meal. At Karavalli, in Bangalore, chef Naren Thimmaiah typically serves a strained version of rasam as a palate cleanser between appetizers and the main course. But you could also leave the rasam unstrained and eat it over a plate of hot, fluffy rice.

Directions

  1. Dry roast the pepper, whole red chiles, garlic, and cumin.
  2. Once roasted, crush the roasted ingredients in a mortar and pestle or a food processor.
  3. Heat a tablespoon of neutral oil in a pot and add mustard seeds. Throw in the roasted ingredients and sauté for two minutes.
  4. Add the masala powders. Sauté for another two minutes.
  5. Add the tomato puree and lentils with about eight cups of water.
  6. Simmer the rasam for about an hour, but no more.
  7. Garnish with coriander leaves and curry leaves.
  8. For a soup, strain the rasam and serve hot, or serve it unstrained with rice.

Nikhita Venugopal

Nikhita Venugopal is a freelance journalist based in Bengaluru, India.

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