Rasam (Tamil Tomato and Pepper Soup)
Local name: ரசம்
In short: A thin, peppery, sour soup of tomato, tamarind, crushed pepper, cumin and garlic with a little dal. Sip it from a glass or pour it over rice. It takes about 30 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 65 kcal
Rasam is the thin, peppery, sour soup of Tamil kitchens, served with rice or sipped from a glass. This tomato version gets its heat from freshly crushed pepper, cumin and garlic, and its sourness from tamarind. A little cooked dal gives it body without making it thick. It comes together in about 30 minutes and suits any meal. The one rule is not to boil it hard after the dal goes in.
Instructions
- Cook the dal with 300 ml water until very soft. In a pressure cooker this takes about 10 minutes at high pressure, or simmer 30 minutes in a covered pot. Whisk it smooth.
- Crush the peppercorns, cumin, coriander seeds, garlic and 2 dried red chilies coarsely in a mortar.
- In a pot, combine the tomatoes, tamarind pulp, crushed spices, turmeric, salt and the 500 ml water. Simmer for 8 to 10 minutes, until the tomatoes are soft, then mash them in the pot.
- Stir in the dal with half of its cooking liquid, and the jaggery if using. Heat until it froths and is just about to boil, then turn off the heat. Do not boil it hard.
- For the tempering, heat the oil in a small pan. Add the mustard seeds, and when they pop, add the red chili, curry leaves and asafoetida for 10 seconds.
- Pour the tempering over the rasam, stir in the coriander and serve hot with rice, or in small glasses.
Tips
- Do not boil rasam hard once the dal and spices are in. Strong boiling flattens the aroma, so take it off the heat as soon as it froths.
- If the rasam is too sour, add a pinch of jaggery. If it is too thin, stir in a few more spoonfuls of dal.
Questions and answers
What is rasam served with?
Plain steamed rice with a dry vegetable stir-fry and papad is the usual pairing. It is also sipped as a soup at the end of a meal.
Can I make rasam without dal?
Yes. Without the dal you have a clear, thin rasam, which is also common. Simply skip steps 1 and the dal in step 4 and add a little more water if needed.
Is rasam good when you have a cold?
Many Indian families make a pepper-heavy rasam when someone has a cold, because it is hot, peppery and comforting. It is a home habit rather than a medical treatment.
How long does it take to make Rasam (Tamil Tomato and Pepper Soup)?
About 30 min in total: 10 min of preparation and 20 min of cooking.
How many calories are in Rasam (Tamil Tomato and Pepper Soup)?
About 65 kcal per serving, with 2 g of protein, 8 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 65 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 8 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 580 mg |
Estimated values, calculated from the ingredients.
