Herbal Rasam Recipe: A Rejuvenating South Indian Soup
25 minutes
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About Herbal Rasam Recipe: A Rejuvenating South Indian Soup
Experience the vibrant flavors of South India with this revitalizing Herbal Rasam recipe. A comforting and tangy soup, traditionally enjoyed as a starter or light meal, our version infuses classic Rasam with aromatic herbs for a unique wellness boost. Twice a month, we prepare this special recipe for its refreshing qualities – a taste of tradition with a modern twist.This Herbal Rasam is incredibly versatile; perfect as a warm beverage on a chilly evening or a flavorful accompaniment to your lunch. The blend of tamarind, spices, and herbs creates a delightful balance of tangy, spicy, and herbaceous notes. Easily adaptable to your spice preference, this recipe is perfect for both seasoned cooks and kitchen newcomers.Get ready to savor a bowl of deliciousness and feel the invigorating benefits of this South Indian treasure. Let’s get cooking!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Tamarind Water
For the Spice Blend
- 1/2 cup Pigeon Pea split pigeon peas
- 2 tsp Carom Seed also known as omam, carom seeds
- 1 tsp Ginger dry, powder
- 2 tsp Peppercorn black
- 1 tsp Cumin Seed
- 2 tsp Coriander Seed
- 2 Chili adjust to your spice preference, red
Other Ingredients
- 4 cloves Garlic optional
- 10 Curry Leaf
- 1/2 tsp Turmeric powder
- 1/4 tsp Asafoetida hing, optional
- Salt to taste Salt
- 1 tsp Mustard Seed for garnish
- 1 tbsp Oil for garnish
- Fresh Coriander Leaves for garnish Coriander
Instructions
Prepare the Tamarind Water
- Soak the tamarind ball (or tamarind paste) and chopped tomatoes in 2 cups of hot water for at least 10 minutes. Squeeze thoroughly to extract the juice; you should have approximately 500 ml of tamarind-tomato water.
Prepare the Spice Blend
- Dry roast the toor dal in a pan until lightly browned. Add the ajwain, dry ginger powder, peppercorns, cumin seeds, and coriander seeds to the pan and roast for another minute until fragrant. Transfer everything to a bowl and soak in water for 30 minutes.
Grind the Spice Paste
- Grind the soaked dal and spices along with red chilies, curry leaves, and garlic (if using) into a smooth paste, adding water as needed. Set aside.
Simmer the Rasam
- Bring the tamarind-tomato water to a boil. Add salt, turmeric powder, and asafoetida (if using). Add the remaining chopped tomatoes and simmer until the raw smell of the tomatoes disappears.
Add the Spice Paste and Finish
- Stir in the spice paste, adding a little water to adjust the consistency. Let it simmer for another 3 minutes. Garnish with fresh coriander leaves.
Prepare the Garnish
- Heat oil in a small pan. Add mustard seeds and let them splutter. Pour this tempering over the rasam.
- Your Herbal Rasam is ready to be enjoyed!
Recipe Notes
Expert Tips for the Best Herbal Rasam
- For a richer flavor, use homemade tamarind pulp instead of a ball.
- Adjust the amount of red chilies according to your spice preference. Start with less and add more if needed.
- Soaking the dal and spices enhances their flavor and makes the paste smoother.
- Don't overcook the rasam; it should have a slightly tangy and fresh flavor.
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Recipe Nutrition
Calories: 346kcalCarbohydrates: 61gProtein: 24gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gFiber: 15gSugar: 3g
Subhashni Venkatesh
Articles: 165
5 Comments
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This is so inspiring! Can’t wait to cook it.
I’m eager to make this recipe!
This is amazing! Excited to make it.
This looks fantastic! Appreciate the share.
This looks so tasty! Thank you.