Rasam

Rasam is South India's beloved pepper-tomato soup: tangy tamarind, juicy tomatoes and a crackle of black pepper and cumin in a light, aromatic broth. Served over rice or sipped as a soup, it is the ultimate comfort when you need something warming and light.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

90

Ingredients

• 3 ripe tomatoes, quartered
• 1 tbsp tamarind pulp soaked in 250ml warm water
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 3 garlic cloves
• 0.5 tsp turmeric powder
• 1 tsp salt
• 500ml water
• 1 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 dried red chilli
• 1 sprig curry leaves
• Pinch of asafoetida (hing)
• Fresh coriander, chopped

Instructions

1. Strain the soaked tamarind, squeezing out all the pulp, and discard the fibers.
2. Crush the peppercorns, cumin seeds and garlic together into a coarse paste.
3. Mash the tomatoes into the tamarind water and add the crushed spice paste, turmeric, salt and 500ml water.
4. Bring to a gentle simmer and cook 8-10 minutes until the raw smell disappears and it froths lightly.
5. Heat the ghee in a small pan and pop the mustard seeds, then add the red chilli, curry leaves and asafoetida.
6. Pour the tempering over the rasam and stir through.
7. Garnish with fresh coriander and serve hot with steamed rice or as a soup.

Pro tips

• Do not boil rasam hard — a gentle simmer keeps the flavor bright and clean.
• Freshly crushed pepper and cumin make all the difference.
• Adjust the tamarind to your tanginess preference.
• Rasam tastes best fresh but keeps 2 days refrigerated.

Frequently asked questions