South Indian Rasam Recipe | Tomato Rasam | Rasam Podi Recipe | Sour & Spicy Soup | Chef Kunal Kapur | Kunal Kapoor

No South Indian traditional meal or thali is complete without ‘Rasam‘. Yes, you read that right! Literally translated, ‘rasam’ means extracted juice or liquid.

There are numerous versions on the internet of the basic rasam recipe. Every home down South have added their own unique touch to the rasam preparation. My recipe is simple and is prepared from scratch including rasam masala, and rasam.

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Rasam
Prep time - 20mins
Cooking time - 20mins
(Serves - 4)

Ingredients:

For Rasam Powder:
Ghee - 1tbsp
Kashmiri Red chillies – 8-9nos
Methi Seeds (Fenugreek) – 1 tsp
Chana dal (split gram) – 1 tbsp
Jeera (Cumin seeds) – 1 tbsp
Kalimirch (Black pepper) – 1 tbsp
Dhaniya (Coriander seeds) – 3 tbsp
Kari Patta (Curry leaves) - few sprigs

For Rasam:
Tamarind (seedless) - 100gms
Plain Water or Toor dal water - 8cups
Haldi (Turmeric) – 1 tsp
Tomato Puree (fresh) - 1cup
Gur (Jaggery) - 1tbsp
Salt - to taste

For Tempering:
Ghee – 2 tsp
Heeng (Asafoetida) – 1tsp
Sarson beej (Mustard) – 1tsp
Curry leaves - few sprigs
Dhania Patta (Coriander leaves) – a handful

Check out the detailed step-by-step written recipe, click here: https://www.chefkunalkapur.com/recipe/rasam/

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