“Rasam is the chicken soup (I make it vegan) of South India and a must in every household. A dash of spices is a quick pick me up anytime of the day and can be eaten with any curry or even an omelet.” - by Tarama
Ingredients
Adjust Servings
Original recipe yields 3 servings
Directions
- Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.
- Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.
Nutrition
Amount Per Serving (3 total)
- Calories
- 62 cal
- 3%
- Fat
- 3.6 g
- 6%
- Carbs
- 7.2 g
- 2%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Rasam was one of my first introductions to South Indian cooking. Now I've used it to introduce my mother to the cuisine. The only drawbacks to this recipe derive from personal tastes. I don't like o..." See moreil or ghee in the poppu/tadka for rasam. Let's hope more people try this. It's the best cold remedy and light meal I can imagine."
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