RASAM

As you may already know, Rasam is another word for juice or soup. Mostly used among the south Indians and the Sri Lankans. Some already know that there are several types of rasam prepared in many varies ways.

Typically it’s made with tamarind juice, tomatoes, as well as other spices for seasoning. Some like to add lentils and/or vegetables. However, my rasam contains one more ingredient most don’t use.

Stems of the curry leaves!

Yes, my mom taught me to use the curry leaves stems for the rasam she often makes with rice and curry.

Why the stems?

The stem works as a tonic within the body – aiding the digestive system and the digestive enzymes to break down food more easily (1).

Professor Bhandari PR mentioned in his article (Curry leaf or Cure leaf: Review of its curative properties) that the leaves, fruits, roots, and the bark of the curry leave plant have a wide array of antioxidant and therapeutic activities. You may read more about it here.

It is beneficial to add the stems but you can skip this ingredient and follow the rest of the recipe as is.

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Rasam

A lot of spices and herbs are infused to bring in the right zest into this incredible rasam, not to mention the vitamins and minerals it contains. 

Course meal, Side Dish, Soup, vegetarian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Fazna Irfan

Ingredients

Step 1

• 15 Curry leaves stick optional cut short
• 1/3 medium size Onion diced
• 6 Garlic
• 6 slice Ginger
• 2 Green Chili
• 1/2 cup Water

Step 2

• 1 tbsp Tamarind block 45g
• 1 cup Hot water

Step 3

• 1-2 tbsp Oil
• 10-15 Curry leaves
• 1/4 medium size Onion sliced
• 3 Long dried red chiles
• 1 tsp Mustard seed
• 2 tsp Cumin powder
• 1 and 1/2 tsp Fennel seed
• 1/3 tsp Turmeric powder
• 1/2 tsp Asafoetida
• 1 tsp Salt
• 1/2 small size Tomatoes diced
• 1 tsp Black pepper powder
• 1-2 cup Water

Instructions

1. The first part of the recipe is to grind the following ingredients.

   
   

   
   

   
   

   

2. Use the softer stems of the curry leaves. Remove the leaves off and cut the stems into short pieces. Add 1/3 of a medium size onion, diced big. 6 garlic cloves and 6 slices of ginger along with the 2 green chilies. Add 1/2 cup water to help blend.

   
   

   
3. Traditionally these ingredients are used to grind with the mortar and pestle. However, I often use an immersion blender to grind ingredients. it may not be the same as the Mortar and Pestle but a hand blender helps to get those chunky pieces that are needed to get the right consistency in this dish. Do not blend all the way to puree. Once it's ready, set the mixture aside for later use.

   
   

   

4. Next step is to prepare the tamarind water by soaking the 1 tbs (45g) of tamarind block and 1 cup of hot water for few minutes. Then mash them together as much as possible. Use a strainer to drain the water and set that aside as well.

   
   

5. Now let's start to cook! On medium heat use a deep pot to heat 1 or 2 tbs of oil. Add the 10-15 curry leaves, 1/4 of a medium size onion, cut into slices, and the 3 long red dried chilies. 

   
   

   

6. Sauté for few seconds then add 1 tsp of mustard seeds, 2 tsp of cumin powder, 1 and 1/2 tsp fennel seed, 1/3 tsp turmeric powder, and 1/2 tsp of asafoetida.

7. Mix them all well. Finally, add the 1 tsp of salt and the 1/2 of a small size tomato, cut into big cubes. Mix it well for a minute don't let it burn.

   

8. Turn the heat to medium/low. Now it's time to combine the ginger/garlic mixture we did on step one to the pot as well as pour in the tamarind water along with 1-2 cups of water.

   
   

9. Mix them all well, add 1 tsp of black pepper powder and salt if needed. Take off from the stove before it starts to boil.

NOTE:

It’s important to not let it overheat. We don’t want it to boil. As long as the soup gets heated up and you see a lot of steam starts to come off then it’s time to turn off the stove. That should be enough time to slightly cook the raw ingredients, releasing the aroma and the flavor to hit its peak. Serve while it’s still warm with rice and curry or tastes great just on its own too.

This rasam contains a lot of spices and herbs to bring in the right zest into the dish. It tastes delicious when eaten with rice and parippu alone but with a few vegetables on the side, imagine the fusion it can create with so many great flavors to compliment your rice. Don’t forget to add papadam and sun-dried curd chilies to complete your meal. Now that will surely make a perfect meal.

I can almost taste the rasam soaked rice. Just incredible, you must try this rasam. Besides the unbelievable flavors it brings, don’t ignore the nutritional side of this dish as well.

Heal with Rasam

This rich soup is loaded with vitamins and minerals. One of the beneficial ingredients is garlic. It does wonders for your immune system and respiratory problems. Plus It adds a strong flavor to your cooking. Then there is Ginger. A powerful immune system booster. The tamarind and tomato have its fair share of antioxidant to help with the health of your skin. The black pepper can promote weight loss. With the rest of the ingredients such as cumin, turmeric, and asafoetida can also benefit your health in many ways. All of these powerful ingredients to season it makes a great rasam.

This is a favorite of ours. Every time my husband brings home fish I always end up making this rasam to go with the fish curry. It’s a great combination to your rice. I’d say this is a perfect comfort dish, helps you feel so soothing after a cup of this rasam. Especially when one of us gets a cold, it can help heal and make us feel much better.

I hope you enjoyed reading this and willing to give this a go. Using the curry leaves stem may be a little unusual but the rest of the rasam is simply delicious, finger-licking good.