Rasam means Essence. Since the essence of Toor Dhal alone is used, along with spices that are flavorful and contain medicinal properties, this “soup” or “sauce” is refreshing, tasty, flavorful and healthy. Apart from being used almost daily as part of a routine meal in South India, Rasam is widely used when someone is under the weather with a cold, upset stomach etc. It has a variety of other uses as a complement to other dishes too. Try this one at least once!
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Black Pepper, Cayenne, Cilantro, Cumin, Curry Leaves, Hing, Mustard Seeds, Olive Oil, ~Rice, ~Tamarind, Tomatoes, Toor Dahl, Turmeric, Urad Dahl
Rasam – The Amazing Indian Soup or Sauce
Serves | 4 - 6 |
Cook time | 30 minutes |
Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
Meal type | Lunch, Main Dish, Soup |
Misc | Child Friendly, Pre-preparable, Serve Hot |
Region | Indian |
Ingredients
- 1 cup Toor Dhal (See Recipe under 'Indian Basic' Category)
- 1 tablespoon Tamarind Paste
- 1 teaspoon Turmeric
- 1 teaspoon Mustard Seeds
- 1 can Diced Tomatoes (OR - 2 Fresh Roma Tomates, finely chopped)
- 1 - 2 teaspoon Ground Black Pepper
- 1 -2 teaspoon Rasam Powder (Available in Indian Grocery Stores)
- 2 teaspoons Salt
- 1 teaspoon Asafoetida (Hing)
- 1 tablespoon Cumin Powder
- 1/4 cup Cilantro (finely chopped)
- 6 - 8 leaves Curry Leaves (Adds great flavor to Rasam)
- 1 tablespoon Olive oil
Optional
- 1 tablespoon Lemon Juice
Note
Serving Suggestions:
1) Typically served with rice placed on a plate. Rasam is ladled on top of the rice.
2) Serve as a soup with rice in a bowl.
3) Serve stir-fried vegetables, or french fries as a side dish.
4) Serve Raita (Plain Youghurt blended with either cucumber and/or tomatoes with a little salt), as a side dish.
5) If you are a little under the weather, like a cold or upset stomach, just have Rasam with a little rice and boiled vegetables.
Options:
1) A teaspoon of clarified butter can be added to the Rasam, in the sauce pan or on the individual plate. It can enhance the taste and reduce the spicyness.
2) If you don't have Rasam Powder, just add 2 more teaspoons of Cumin Powder and half a teaspoon of ground Black Pepper.
3) Curry leaves are used mainly for the flavor. You can discard them after Rasam is served on the plate or bowl.