Quick & Easy Instant Rasam Recipe (South Indian)
15 minutes
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About Quick & Easy Instant Rasam Recipe (South Indian)
Craving authentic South Indian Rasam but short on time? This Quick & Easy Instant Rasam recipe is your perfect solution! Forget lengthy prep – this recipe delivers bold, vibrant flavors using readily available ingredients.With the tang of tamarind, a spicy kick from chilies, and aromatic spices, every spoonful is a delightful explosion of taste. This comforting yet fiery rasam is ideal for a quick lunch or a light yet satisfying meal. It's the perfect example of how simple ingredients can create an incredibly flavorful dish.Discover the secret to a restaurant-quality rasam made effortlessly at home. This recipe is beginner-friendly, requiring minimal cooking skills and no pre-grinding of spices.
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
Spices & Aromatics
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Peppercorns or use 1/2 tsp cumin seeds as a substitute
- 1/4 tsp Chili Powder adjust to your spice preference, red
- 2 tsp Coriander Seeds
- 1/4 tsp Asafoetida hing
- 1/4 tsp Turmeric also known as haldi
Vegetables & Dal
- 2 Chilies finely chopped; adjust quantity based on spice preference, green
- 2 Tomatoes finely chopped
- 2 tbsp Pigeon Peas pigeon peas
Liquid & Other
- 1 Tamarind about lemon-sized ball; soak in warm water to extract juice
- 750 ml Water additional water may be needed depending on desired consistency
- 1 tbsp Clarified Butter
- Salt to taste
- A handful Coriander for garnish
Instructions
Prepare the Tamarind Juice
- Extract juice from 1 lemon-sized tamarind ball by soaking it in warm water.
Temper the Spices
- Heat ghee in a pan. Add mustard seeds and cumin seeds. Once they splutter, add coriander seeds, peppercorns, and toor dal. Sauté until the dal is lightly roasted.
Add Vegetables and Cook
- Add green chilies, tomatoes, and curry leaves. Sauté for a few seconds until the tomatoes soften slightly.
Simmer the Rasam
- Pour in the tamarind juice. Add salt, asafoetida, turmeric powder, and red chili powder. Bring to a boil, then reduce heat and simmer until the mixture reduces slightly.
Finish and Serve
- Add 750 ml of water and bring to a gentle simmer. Once bubbles appear, turn off the heat. Stir in chopped coriander leaves. Serve hot with rice.
Recipe Notes
Expert Tips for the Perfect Rasam:
- For a richer flavor, roast the spices (coriander, cumin, peppercorns) lightly in a dry pan before adding them to the ghee.
- Adjust the amount of green chilies and red chili powder to control the spiciness according to your preference.
- If you don't have ghee, you can use vegetable oil or coconut oil as a substitute, but ghee imparts a distinctive flavor.
- Adding a squeeze of fresh lime juice at the end enhances the tanginess of the rasam.
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Recipe Nutrition
Calories: 400kcalCarbohydrates: 31gProtein: 12gFat: 26gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gFiber: 8gSugar: 2g
Subhashni Venkatesh
Articles: 165
3 Comments
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This looks amazing! Thanks for sharing.
This looks so good! Appreciate the share.
I’m loving this recipe already!