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A robust and spicy Chettinad soup made from tender mutton bones simmered in a tamarind broth with freshly ground pepper and spices. This aromatic rasam is perfect as a comforting soup or served with hot rice.
For 4 servings
Pressure Cook the Mutton Bones
Prepare the Fresh Rasam Masala
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A robust and spicy Chettinad soup made from tender mutton bones simmered in a tamarind broth with freshly ground pepper and spices. This aromatic rasam is perfect as a comforting soup or served with hot rice.
This chettinad recipe takes 65 minutes to prepare and yields 4 servings. At 401.72 calories per serving with 22.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner or soup.
Temper and Sauté the Base
Combine and Simmer the Rasam
Garnish and Serve
Replace mutton bones with 200g of horse gram (kollu) or a mix of mushrooms. Adjust cooking time accordingly; horse gram will also need pressure cooking.
Increase the quantity of black peppercorns to 1.5 tbsp and add 1-2 more dried red chilies to the masala for extra heat.
Add 2-3 tablespoons of cooked and mashed toor dal (pigeon peas) along with the mutton broth. This will give the rasam a slightly thicker consistency and more body.
Packed with spices like black pepper, turmeric, and cumin, this rasam is a traditional remedy for colds and coughs, helping to clear congestion and strengthen the immune system.
The slow-cooked mutton bone broth is a natural source of collagen and gelatin, which are beneficial for maintaining joint health, improving skin elasticity, and supporting the gut lining.
Ingredients like tamarind, cumin, and pepper are known to stimulate digestive enzymes, promoting better digestion and helping to prevent issues like bloating and indigestion.
Yes, it is considered very healthy in South Indian tradition. The bone broth is rich in collagen, amino acids, and minerals. Spices like black pepper, turmeric, and cumin have anti-inflammatory, digestive, and immunity-boosting properties. It is often consumed as a home remedy for colds, coughs, and body aches.
A single serving of approximately 1 cup (375g) contains around 180-220 calories. The exact count can vary based on the fat content of the mutton bones used.
Absolutely. You can simmer the mutton bones in a large, heavy-bottomed pot with a lid. You will need to cook it for a longer duration, typically 1.5 to 2 hours, until the meat is tender and a flavorful broth has been extracted.
Mutton rib bones (nenju elumbu) and leg bones with marrow (nalli elumbu) are the best choices. They release the most flavor and gelatin, creating a rich and nutritious broth.
Rasam can become bitter if it is boiled vigorously after adding the tamarind extract. The correct method is to bring it to a gentle simmer until a froth forms on top, and then immediately reduce the heat to low for the final simmering.
It stores well in an airtight container in the refrigerator for up to 3 days. The flavors often become more pronounced the next day. Reheat gently on the stovetop without boiling.