Rasam Recipe – Eats Now

Name: Rasam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Tamarind Pulp (you Can Find This In A Dry Block Form At Most Asian Stores. If You Can't Find This, Use Lemon Juice); 4 cloves Garlic; 1 teaspoon Fresh Ground Black Pepper; 1 teaspoon Cumin Seeds Or Powder; 1/2 teaspoons Fenugreek Seeds (optional); 5 whole Curry Leaves, Divided Use; 1 bunch Fresh Cilantro, Divided Use; 2 cups Ripe Tomatoes, Chopped, Divided Use; 2 Tablespoons Vegetable Oil; 2 whole Dry Red Chilies; 3 cups Water; Salt To Taste

Servings: persons

2 Tablespoons Tamarind Pulp (you Can Find This In A Dry Block Form At Most Asian Stores. If You Can't Find This, Use Lemon Juice)
4 cloves Garlic
1 teaspoon Fresh Ground Black Pepper
1 teaspoon Cumin Seeds Or Powder
1/2 teaspoons Fenugreek Seeds (optional)
5 whole Curry Leaves, Divided Use
1 bunch Fresh Cilantro, Divided Use
2 cups Ripe Tomatoes, Chopped, Divided Use
2 Tablespoons Vegetable Oil
2 whole Dry Red Chilies
3 cups Water
Salt To Taste

1
If you have tamarind pulp, soak it in just a little hot water until you need it.
2
In a food processor, puree the garlic cloves, ground black pepper, cumin seeds, fenugreek seeds, 3 of the curry leaves, half of the cilantro, and one cup of the chopped tomatoes, into a thick paste.
3
Heat the oil in a saucepan over medium heat. Add the remaining 2 curry leaves and the whole red chilies. After a minute, add the puree and stir fry for a couple minutes. Add the remaining chopped tomato, cover and cook for about 4-5 minutes or until the tomatoes just start to break down. Smush the tamarind pulp in the water with a spoon or your fingers to get as much of the pulp as possible without using the seeds. Add the pulp to the soup. If you don't have the tamarind, add a couple tablespoons of lemon juice. Add the water and salt to taste. Bring to a boil. Add the rest of the chopped cilantro and curry leaves and you are done! Serve with steamed rice.

103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Tamarind Pulp (you Can Find This In A Dry Block Form At Most Asian Stores. If You Can't Find This, Use Lemon Juice), 4 cloves Garlic, 1 teaspoon Fresh Ground Black Pepper, 1 teaspoon Cumin Seeds Or Powder, and more.

Yes, Rasam falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rasam

How did you like this recipe?

Frequently Asked Questions