Rasam (Tamarind and Tomato Soup)
Rasam, also called saru, is a popular dish in South India. It can be described as a thin soup, served on top of rice.
Source and licence
"Rasam (Tamarind and Tomato Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rasam_(Tamarind_and_Tomato_Soup), revision 4677922), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rasam_(Tamarind_and_Tomato_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4677922
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
India. Associated with India by curated dish list: rasam (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 tsp oil or ghee
- 1 tbsp coriander seeds
- 3–4 dried red chillies
- 1 tsp cumin seeds
- 1 small pinch asafoetida
- 14 g (½ oz) toovar dhal (also called red gram dhal)
- 1 tsp turmeric
- 1 tsp cooking oil
- 3 tomatoes
- 1–2 tsp tamarind paste
- Salt
- 1 tsp sugar (jaggery or palm sugar is good too)
- Water—the amount depends on the amount of rasam required as it is meant to be very watery.
- 1 tbsp ghee (or butter and oil)
- 1 tsp black mustard seeds
- 1 tsp urad dhal or cumin seeds
- 2 dried red chillies
- 4 curry leaves
- 1 handful of chopped coriander leaves (cilantro)
Method
- Fry the all the ingredients together, adding asafoetida last, in a skillet with oil or ghee. Toast until the spices start to brown slightly.
- Grind everything to a powder. Note that coriander seed is very difficult to powder.
- Wash the toovar dhal thoroughly until the water runs clear.
- Cover with double the quantity of water, turmeric powder and teaspoon of oil. Cook in a microwave for half an hour, a pressure cooker, or slowly on a stove, covered. The dhal should develop a mushy consistency.
- Cut the tomatoes into 4 pieces, put them in a saucepan full of water, and bring to the boil.
- Add tamarind, salt and teaspoon of sugar. The tamarind is usually very bitter, so add only a little at a time. Tamarind can be added later to adjust the flavour.
- When the tomatoes are half cooked add the cooked dal.
- Add enough rasam powder to give the desired taste, usually 4–5 teaspoons. It should be reasonably spicy, and neither the tamarind or sugar should dominate. Stir and keep simmering.
- In a small pan, heat the ghee for the mustard seed seasoning and add the mustard seeds, urad dhal, chillies and curry leaves. The dhal should start to go brown and the mustard seeds will start spitting. Don't burn any of the spices—it's easy to do. Once cooked, pour the seasoning into the rest of the rasam straight away and stir it through.
- Add chopped coriander leaves. Serve with hot and soft plain boiled rice.