Rasam: A Tangy South Indian Soup

Rasam is a flavorful South Indian soup that’s known for its tangy and spicy taste. It’s typically made with tamarind, tomato, and a variety of spices.

Ingredients:

• 1 cup tamarind extract
• 1 large tomato, chopped
• 1 teaspoon sambar powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (adjust to taste)
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon fenugreek seeds
• 1 cup water
• Salt to taste
• 1 tablespoon oil or ghee

Instructions:

1. Sauté spices: Heat the oil or ghee in a pan. Add cumin seeds, fenugreek seeds, sambar powder, turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a few seconds.
2. Add tomato: Add the chopped tomato and cook until softened.
3. Combine ingredients: Add the tamarind extract, water, and salt to the pan. Stir well to combine.
4. Simmer: Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the flavors have blended.
5. Adjust taste: Taste the rasam and adjust the seasoning as needed.

Tips:

• For a thicker rasam, add a little more tamarind extract or use a thickener like sago.
• You can adjust the spiciness by adding more or less red chili powder.
• For a richer flavor, add a tempering of mustard seeds, curry leaves, and dried red chilies.
• Serve the rasam hot with rice or idli.

Would you like to know how to make a particular type of rasam, such as tomato rasam or vegetable rasam?