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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.