Rasam
Dive into the vibrant world of Rasam, a beloved South Indian soup that’s not just delicious but also a delightful aid for digestion and skin health! Bursting with the zesty flavors of ripe tomatoes, tangy tamarind, and a touch of aromatic spices, this broth is a comforting hug in a bowl. Perfect as a starter or a light meal, Rasam is your go-to for a refreshing culinary experience that’s both nourishing and utterly satisfying!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- tons of garlic
🧂Spices & Seasonings(2)
- cumin (5 ml)
- fenugreek (5 ml)
🍯Sauces & Condiments(1)
- mustard seeds (5 ml)
📦Other(2)
- whole black peppercorns (5 ml)
- curry leaves
👨🍳 Instructions
- 1
In a pot, add whole black peppercorns, cumin, fenugreek, mustard seeds, and garlic. Sauté until fragrant.
- 2
Add water and bring to a boil. Add curry leaves and simmer for 10-15 minutes.
💡 Pro Tips
- ✓Toast whole spices (peppercorns, cumin, fenugreek) for 2-3 minutes until they release oils and become aromatic - this creates the flavor base through Maillard reactions at 300-350°F.technique2-3 minutes at 300-350°F
- ✓Use a 1:8 ratio of spice mixture to water for proper rasam concentration - too much water dilutes the essential oils and makes the broth weak.ingredient1:8 ratio
- ✓Add curry leaves only after water boils to preserve their volatile compounds - adding them too early causes the essential oils to evaporate before infusing the broth.timingAfter boiling point
- ✓Simmer uncovered to reduce liquid by 20-25% and concentrate flavors while allowing bitter compounds from fenugreek to mellow through slow evaporation.technique20-25% reduction
- ✓Crush garlic with the flat side of your knife before adding to release allicin compounds that provide rasam's characteristic pungent depth.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Rasam
Dive into the vibrant world of Rasam, a beloved South Indian soup that’s not just delicious but also a delightful aid for digestion and skin health! Bursting with the zesty flavors of ripe tomatoes, tangy tamarind, and a touch of aromatic spices, this broth is a comforting hug in a bowl. Perfect as a starter or a light meal, Rasam is your go-to for a refreshing culinary experience that’s both nourishing and utterly satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- tons of garlic
🧂Spices & Seasonings(2)
- cumin (5 ml)
- fenugreek (5 ml)
🍯Sauces & Condiments(1)
- mustard seeds (5 ml)
📦Other(2)
- whole black peppercorns (5 ml)
- curry leaves
👨🍳 Instructions
- 1
In a pot, add whole black peppercorns, cumin, fenugreek, mustard seeds, and garlic. Sauté until fragrant.
- 2
Add water and bring to a boil. Add curry leaves and simmer for 10-15 minutes.
💡 Pro Tips
- ✓Toast whole spices (peppercorns, cumin, fenugreek) for 2-3 minutes until they release oils and become aromatic - this creates the flavor base through Maillard reactions at 300-350°F.technique2-3 minutes at 300-350°F
- ✓Use a 1:8 ratio of spice mixture to water for proper rasam concentration - too much water dilutes the essential oils and makes the broth weak.ingredient1:8 ratio
- ✓Add curry leaves only after water boils to preserve their volatile compounds - adding them too early causes the essential oils to evaporate before infusing the broth.timingAfter boiling point
- ✓Simmer uncovered to reduce liquid by 20-25% and concentrate flavors while allowing bitter compounds from fenugreek to mellow through slow evaporation.technique20-25% reduction
- ✓Crush garlic with the flat side of your knife before adding to release allicin compounds that provide rasam's characteristic pungent depth.technique