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A spicy and aromatic South Indian soup made with tender mutton pieces and a fragrant blend of freshly ground spices. This comforting Mamsam Rasam is perfect for a cold day, traditionally served with hot rice.
For 4 servings
Prepare the Rasam Powder
Cook the Mutton
Prepare the Rasam Base
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A spicy and aromatic South Indian soup made with tender mutton pieces and a fragrant blend of freshly ground spices. This comforting Mamsam Rasam is perfect for a cold day, traditionally served with hot rice.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 202.39 calories per serving with 19.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Finish the Rasam
Prepare the Tempering (Tadka)
Garnish and Serve
Replace mutton with bone-in chicken pieces to make 'Kozhi Rasam' (Chicken Rasam). Reduce the pressure cooking time to 3-4 whistles.
Add 1-2 more dried red chillies and an extra 1/2 teaspoon of black peppercorns to the rasam powder for a fiery kick.
Add diced carrots or drumsticks along with the mutton in the pressure cooker for extra nutrition and flavor.
Use mutton ribs or soup bones with less meat for a lighter, broth-focused rasam.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
The blend of spices like black pepper, turmeric, and cumin is packed with antioxidants and anti-inflammatory compounds that help strengthen the immune system and fight infections.
Spices like cumin, coriander, and asafoetida (hing) are traditionally known to stimulate digestive enzymes, helping to prevent indigestion and bloating.
This warm, spicy soup is a classic home remedy for colds and coughs. The black pepper helps clear congestion, while the warm, protein-rich broth soothes a sore throat and provides energy.
One serving of Mamsam Rasam (approximately 1.5 cups) contains around 180-220 calories, depending on the fat content of the mutton used.
Yes, it can be very healthy. It's rich in protein from mutton and contains beneficial spices like turmeric, black pepper, and cumin, which have anti-inflammatory and digestive properties. It's a traditional remedy for colds and fevers. However, it contains saturated fat, so it should be consumed in moderation.
Absolutely. You can substitute mutton with bone-in chicken pieces to make a delicious Chicken Rasam. Just reduce the pressure cooking time to about 3-4 whistles or 15 minutes.
Yes, but it will take significantly longer. You can cook the mutton in a heavy-bottomed pot with a lid. You will need to simmer it for at least 1.5 to 2 hours, or until the mutton is fall-off-the-bone tender.
If your rasam is too sour, you can balance the flavor by adding a small pinch of jaggery or sugar. Also, ensure you did not boil the rasam for too long after adding the tamarind extract, as that can intensify the sourness and bitterness.
Yes, you can store it in an airtight container in the refrigerator for up to 2 days. The flavors often become even better the next day. Reheat gently on the stovetop without bringing it to a rolling boil.