Rasam has its dedicated fanbase in South India, and for all the right reasons. I mean, it’s so simple yet flavorful, so light yet does a perfect job of pairing solo with rice—it’s just perfect. One thing to note is that rasam is made differently in different parts of South India, and there are several variants of it. A hot bowl of rasam rice on sick days feels heavenly. I have been a fan of the tomato rasam that my mom makes when any of us fall sick. I love it with all my heart. But I’ve understood from a friend that it’s made differently in Tamil Nadu (and I would take his word for it, ‘cause hey, Rasam originated from Tamil Nadu). So, the authentic rasam has pepper, garlic, and tomatoes, among other common spices. When I tried it the first time, the taste of pepper in rasam was so sharp and spicy that I almost teared up, not because it was spicy (maybe) but because of how good it was. Seriously, I just love Rasam, and I can have it every single day. If you’ve never tried it, think of it as a warm, tangy hug for your taste buds. Anyway, long story short, rasam is awesome, and you should all try it. Here’s a simple Rasam recipe I found on Instagram (slightly altered), and tried and tested twice, which turned out just perfect for me. Give it a try!
Ingredients
Here’s what you’ll need:
– 1 tsp peppercorns
– A handful of curry leaves
– 3 pods of garlic
– 2 dry red chili
– 1 tsp cumin seeds
– 1/2 tsp Mustard seeds
– 1 finely chopped tomato
– 1/2 tsp turmeric powder
– 1/2 cup Tamarind pulp
– Salt (as per taste)
– 1 tsp Rasam powder (if you have it)
– A pinch of hing (fancy term: asafoetida)
– Finely chopped cilantro (optional)
Note: Adjust the quantity of condiments according to your spice tolerance.
Rasam Recipe
- Take those peppercorns, curry leaves, garlic pods, 1 dry red chili, and cumin seeds. Crush them up real good. This mix is the boss of your Rasam.
- In a hot pan, throw in mustard seeds, curry leaves, and 1 dry red chili. Then add the chopped tomato and the crushed mix. Sprinkle in the turmeric powder. Cook until everything is mixed well in the pot.
- Now, add tamarind pulp, water, and some salt. Let it bubble up. Toss in the Rasam powder if you have it (I didn’t). And oh, don’t forget that pinch of hing—it’s the cherry on the cake. Top it with fresh cilantro.
- Ladle your Rasam into bowls. Pair it with rice or enjoy it solo—it’s a winner either way.
And just like that, you’ve got a bowl of wholesomeness ready to turn your bad day around. Share it with friends/family or keep it all to yourself—no judgment here. Happy slurping!
Read my other recipes here.
