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A light, tangy, and aromatic South Indian soup made with ripe tomatoes, tamarind, and a blend of fragrant spices. This comforting dish is perfect mixed with steamed rice or sipped on its own.
For 4 servings
Prepare the Rasam Base
Simmer the Rasam
A light, tangy, and aromatic South Indian soup made with ripe tomatoes, tamarind, and a blend of fragrant spices. This comforting dish is perfect mixed with steamed rice or sipped on its own.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 83.39 calories per serving with 2.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or soup or side.
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Prepare the Tempering (Tadka)
Combine and Finish
Add 1/4 cup of cooked and mashed toor dal (pigeon peas) along with the tamarind water for a thicker, more protein-rich version.
Increase the amount of freshly crushed black pepper and reduce the rasam powder. This version is excellent for colds and sore throats.
Omit the tamarind entirely. After taking the rasam off the heat, stir in the juice of one lemon for a fresh, citrusy tang.
Increase the amount of garlic to 8-10 cloves, crushing them coarsely. Sauté half in the tempering and add the other half to the rasam while it simmers.
The tamarind base acts as a natural laxative, while spices like cumin and black pepper stimulate digestive enzymes, promoting better gut health and preventing indigestion.
Tomatoes are a great source of lycopene, a powerful antioxidant. Combined with spices like turmeric, rasam helps fight free radicals and reduces oxidative stress in the body.
Ingredients like garlic, turmeric, and curry leaves have antimicrobial and anti-inflammatory properties that help strengthen the immune system. Warm rasam is a traditional remedy for colds and sore throats.
One serving of this Rasam (approximately 1 cup) contains about 60-75 calories, making it a very light and low-calorie dish. The exact count depends on the amount of ghee or oil used.
Yes, Rasam is considered very healthy. It is light on the stomach, aids digestion due to ingredients like tamarind and spices, and is rich in vitamins and minerals from tomatoes. It's often consumed to relieve colds and improve appetite.
Bitterness in rasam is usually caused by over-boiling it after the rasam powder has been added. The delicate spices in the powder can turn bitter when cooked at a high temperature for too long. Always simmer gently after adding the powder.
Absolutely. You can substitute tamarind with the juice of 1-2 lemons or use more tomatoes for tanginess. If using lemon juice, add it at the very end after turning off the heat to preserve its fresh flavor and vitamin C.
You can store leftover Rasam in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop until just hot. Do not re-boil it.
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