Rasam is my all-time favorite – A tangy Indian soup eaten with rice. Usually tomato/tamarind are the base for rasam, Either you can love rasam or hate it completely. When India was under Brits rule, Brits loved Rasam so much that they came up with their version of Rasam- Mulligatawny soup. It translates to Pepper water in Tamil.
There are different ways to make rasam. Every place in South India has their signature rasam. There are ones which take less than 10 mins to cook or some complicated ones which take more than 45 mins.
This is the most easiest recipe. Are you bored by adding quinoa to salads? If you are looking for an alternative, this is what you do. Make Rasam and add quinoa to it. 🙂
- Roma tomatoes – 3 big nos
- Turmeric – a pinch
- Coriander leaves- 6-7 leaves
To grind to fine paste
- Garlic- 5 nos
- Green chilli-1
- Cumin seeds – 1 tsp
- Peppercorn -8 nos
- Oil-1 tsp
- Mustard seeds-1 tsp
- Curry leaves- 10
- Red chilli-broken into half
- Bring water to boil, add the tomatoes in and close the pan, let tomatoes boil for 5-6 mins/until the skin starts peeling off. Cool and blend it to a fine puree.
- In a pan, add 1 tsp oil, add mustard seeds and curry leaves and add the ground paste in. Lower the flame. Fry for a couple of minutes and add the tomato puree, salt, 1 and 1/2 cups water, salt and wait until it froths.
- Remove off heat and top with coriander leaves