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A fragrant and tangy South Indian soup from the temple town of Udupi. This rasam balances sweet, sour, and spicy notes with ripe tomatoes, tamarind, jaggery, and a freshly ground spice blend. Perfect with rice or as a light soup.
Cook the Dal: Rinse the toor dal thoroughly. In a pressure cooker, combine the dal with 3/4 cup of water and a pinch of the turmeric powder. Cook for 4-5 whistles or until the dal is completely soft and mushy. Once the pressure releases, mash the dal well with the back of a spoon and set aside.
Prepare the Rasam Powder: While the dal cooks, heat a small, heavy-bottomed pan over low-medium heat. Dry roast the coriander seeds, cumin seeds, black peppercorns, chana dal, fenugreek seeds, and 2 dry red chillies. Stir continuously for 2-3 minutes until they become aromatic and the chana dal turns light golden. Be careful not to burn the fenugreek seeds. Remove from heat, let it cool completely, then grind to a fine powder.
Cook the Rasam Base: In a medium-sized pot, add the chopped tomatoes, tamarind paste, jaggery, the remaining turmeric powder, and salt. Pour in 3 cups of water. Bring the mixture to a boil and cook for 10-12 minutes on medium heat, until the tomatoes are very soft and the raw smell of the tamarind has disappeared.
Combine and Simmer: Gently pour the mashed dal into the tomato-tamarind base. Add the freshly ground rasam powder and mix well to ensure there are no lumps. If the rasam seems too thick, add up to 1 more cup of hot water to reach your desired consistency. Bring the rasam to a gentle simmer over low heat for 4-5 minutes, just until a frothy layer forms on top. Do not let it come to a rolling boil.
Prepare the Tempering (Tadka): In a small pan (tadka pan), heat the ghee over medium heat. Add the mustard seeds and wait for them to splutter completely. Then, add the broken dry red chilli, curry leaves, and hing. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.
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A fragrant and tangy South Indian soup from the temple town of Udupi. This rasam balances sweet, sour, and spicy notes with ripe tomatoes, tamarind, jaggery, and a freshly ground spice blend. Perfect with rice or as a light soup.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 137.69 calories per serving with 4.48g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Finish and Serve: Immediately pour the hot tempering over the rasam. Garnish with finely chopped coriander leaves. Cover the pot with a lid and let it rest for 5 minutes to allow the flavors to meld beautifully. Serve hot with steamed rice.
Add 3-4 cloves of crushed garlic to the tempering along with the mustard seeds for a pungent and flavorful twist.
For a fresh, citrusy flavor, skip the tamarind and add the juice of one lemon at the very end, after turning off the heat.
For a lighter, clearer soup (known as 'saaru'), you can omit the toor dal entirely. The rasam will be thinner but still delicious.
Add 1/4 cup of finely chopped pineapple along with the tomatoes for a unique sweet and tangy flavor profile.
The blend of tamarind, black pepper, and cumin stimulates digestive enzymes, promoting better gut health and providing relief from indigestion and bloating.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute potent anti-inflammatory and antioxidant properties.
The spices used, particularly turmeric, black pepper, and coriander, have anti-inflammatory and antibacterial properties that can help strengthen the immune system and ward off common colds.
As a soupy dish with a high water content, rasam is excellent for hydration. The small amount of lentils provides a good source of plant-based protein and essential minerals.
Yes, it is very healthy. It's a light, low-calorie soup that aids digestion due to the spices like cumin and pepper. It's rich in antioxidants from tomatoes and provides plant-based protein from the dal.
One serving (approximately 1 cup or 250g) contains around 90-110 calories, making it a light and nutritious option. The calorie count can vary slightly based on the amount of ghee and jaggery used.
While you can use store-bought powder for convenience, the authentic flavor and aroma of Udupi rasam come from the freshly roasted and ground spice blend. We highly recommend making it fresh for the best experience.
Bitterness usually occurs from over-roasting the spices, especially fenugreek seeds, or boiling the rasam for too long after adding the spice powder. Always roast spices on low heat until just fragrant and only simmer the rasam gently at the end.
Absolutely. You can make a clear tomato rasam without dal. It will be thinner in consistency but equally flavorful and is often enjoyed as a simple soup or appetizer.
Store leftover rasam in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop before serving.