Rassam -A spicy south Indian soup

Indian CUISINE

Rassam

Rasam, or charu pani, chaaru, saaru, saathamudhu, or kabir is a South Indian soup. It is a spicy-sweet-sour stock traditionally prepared using kokum, tamarind, or dried green mango juice as a base along with jaggery, garlic, black pepper, chili pepper, cumin, tomato, and other spices as seasonings.

Total Time

45 Minutes

Cuisine

Indian

Ingredients

12 Ingredients

Calories

130

Step 1

Take a large bowl and soak 3 tablespoon of toor dal in water to make the dal water for the rassam.

Step 2

On the other side, take a pan and add chopped tomatoes, chopped coriander, readymade rassam powder, salt and water and mix it all well and cook it properly and let it boil.

Step 3

Transfer all the toor dal in the pressure cooker and add turmeric powder and pinch of asafoetida(hing) in it and cook it till 4-5 whistles and keep checking on the tomatoes which are still cooking.

Step 4

When the tomatoes are cooking, mix more amount of water in the cooked toor dal and mix it nicely so that the dal inside it is finely mixed and add this dal water to the pan in which tomatoes are still cooking and add tamarind pupl in it to make it more tangy and mix it all well.

Step 5

Now cook the rassam till it boils and meanwhile take a large spoon and roast black pepper and cumin seeds in it and blend it in a mixer jar nicely and add the powder to the rassam which is boiling.

Step 6

For the tadka part, take a pan and add clarified butter(ghee) and add mustard seeds in it, pinch of asafoetida(hing) in it and curry leaves and mix it nicely and add this to boiling rassam.

Step 7

Let the rassam boil for 2 more minutes and the tasty, tangy, delicious rassam is ready to serve. Eat it with steamed rice and papad and enjoy this delicacy soulful food.

3 Tbsp Toor dal
1 Tbsp Water
2 Chopped tomatoes
2 Tbsp Chopped coriander
Salt as per the taste
1 Tsp Rassam powder
1 Tsp Turmeric powder
1 Tsp Cumin seeds
8 Black peppercorn
1 Tbsp Clarified butter(ghee)
2 Tsp Asafoetida (hing)
1 Tbsp Tamarind pulp
1/3 Tsp Mustard seeds
8 Curry leaves

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Indian CUISINE

Rassam

Total Time

Cuisine

Ingredients

Calories

Step 1

Take a large bowl and soak 3 tablespoon of toor dal in water to make the dal water for the rassam.

Step 2

On the other side, take a pan and add chopped tomatoes, chopped coriander, readymade rassam powder, salt and water and mix it all well and cook it properly and let it boil.

Step 3

Transfer all the toor dal in the pressure cooker and add turmeric powder and pinch of asafoetida(hing) in it and cook it till 4-5 whistles and keep checking on the tomatoes which are still cooking.

Step 4

When the tomatoes are cooking, mix more amount of water in the cooked toor dal and mix it nicely so that the dal inside it is finely mixed and add this dal water to the pan in which tomatoes are still cooking and add tamarind pupl in it to make it more tangy and mix it all well.

Step 5

Now cook the rassam till it boils and meanwhile take a large spoon and roast black pepper and cumin seeds in it and blend it in a mixer jar nicely and add the powder to the rassam which is boiling.

Step 6

For the tadka part, take a pan and add clarified butter(ghee) and add mustard seeds in it, pinch of asafoetida(hing) in it and curry leaves and mix it nicely and add this to boiling rassam.

Step 7

Let the rassam boil for 2 more minutes and the tasty, tangy, delicious rassam is ready to serve. Eat it with steamed rice and papad and enjoy this delicacy soulful food.

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100% secure payments

Free Shipping

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