Authentic Rasam Recipe-a South Indian Soup is the easiest and simple recipe that can be made in minutes. Rasam will be included in our lunch menu for almost every day.
It is the only menu item that can be served in any course of South Indian meal. Here you find detailed instructions, tips, serving suggestions, and including step by step pictures.
Though the authentic rasam seems to be very easy and simple, the aroma and the taste differ from family to family. Here I am seconding my hubbies words, and say my MIL is the queen for her rasam recipe.
I always take the position of Taste Tester, when it comes to rasam. She prepares the rasam mixture with so much care and passion. It took years for me to get perfect rasam like her. See below for detailed step by step pictures for rasam.
Perfect rasam is the correct balance of tamarind and salt.
To make this authentic rasam perfect, try tasting the rasam mixture just before keeping on the stovetop.
Tamarind in the rasam should not the too sour if you find it too sour them adjust it with water and salt, to get the correct balance.
Regarding asafoetida, the solid version is more flavorful than the powdered asafoetida.
A good recipe turns into an excellent recipe when served with perfect combos. Any side dishes like kootu, poriyal, or any stir-fried vegetables or chicken gravy, the mutton gravy would match up this rasam.
How to make Authentic Rasam Recipe:
For Preparing: Soak tamarind in half a cup of water for about 20 minutes. Hint: the longer the soaking time, the easier to extract.
Extract tamarind juice with about 8 cups of water and remove all the impurities by sieving.
For grinding: We need 1 teaspoon of pepper, 1 teaspoon of cumin seeds, and 2 garlic pods.
In the mixer grinder, add pepper, cumin seeds, and garlic pods. And grind it coarsely.
Add 1 tomato(chopped) to the same grinder container. And run the machine for about 30 seconds, until tomatoes ground coarsely. Hint: Generally, tomatoes are mashed up by hand, but nowadays tomatoes which we get need a machine to mash them up.
Heat pan over medium flame, add a teaspoon of oil followed by ½ teaspoon of mustard seeds, ½ teaspoon of urad dal, and a pinch of asafoetida. Allow the mustard seeds to splutter.
In the same container, add tamarind extract, the ground pepper mixture. Add the handful of fresh coriander leaves and curry leaves. Add salt and turmeric powder. Hint: Adjust salt and if the mixture is too tangy add a little water.
Bring this mixture just to boil, switch off the stove, and transfer to the serving bowl. Hint: The moment when it becomes frothy on the surface, and a bunch of bubbles start appears on the surface, it is the time to switch off the flame. Make sure that the rasam should not over boil.
Serve hot with steamed rice or can be had as a soup. This traditional rasam is best to be paired up with Karamani Usili, Pachai Mochai Fry, Kovaikkai Fry.
Tips and Variations:
1. Add cooked and mashed Toor dal for a rich taste.
2. Every tamarind variety is different. So sourness also gets different from each variety. So judge the quantity of water accordingly.
3. If you feel if sour after cooking, try adding warm water to minimize the sourness.
4. The seasonings(like mustard seeds) will float on the surface in a perfectly made rasam,
Serving suggestions For Authentic Rasam Recipe:
- Serve hot with steamed rice.
- Can also be served as a soup with papads.
- Best if served along with poriyal and kootu recipes like Beans poriyal, Chow Chow kootu, Spinach kootu.
Other Side dish recipes you may like,
Authentic Rasam Recipe-South Indian soup
- 1 lemon size tamarind
- 1 cup hot water
For the grinding:
For the seasoning:
- 4 cups water
- ½ cup coriander leaves /cilantro
- 1 sprig curry leaves
- ¼ teaspoon turmeric powder
- 1 teaspoon salt or as required
- Soak tamarind in hot water for about 15 minutes.
- Squeeze, extract tamarind juice and discard all the impurities by sieving.
- Transfer the tamarind extract to a bowl, and set aside.
- To the blender jar, add black pepper, cumin seeds, garlic, and tomato.
- And set aside.
For the seasoning
- Heat pan in medium heat, add a teaspoon of vegetable oil.
- Now add black mustard seeds, urad dal, and asafoetida.
- Allow the mustard seeds to splutter.
- Then add tamarind extract, water, the ground spice mixture, coriander leaves, curry leaves, turmeric powder, and salt.
- Bring this mixture just to boil.
- Switch off the heat, when it becomes frothy on the surface.
- Serve hot with rice.