Wednesday, 25 September 2013

Quick Fix Rasam

Rasam is a peppery, spicy tomato broth that originates from the Southern regions of India. It is generally eaten with rice, though rasam wadas also make for a favoured dish in South Indian kitchens. There are many varieties of rasam such as regular rasam, garlic rasam and pepper rasam to name a few. 

This rasam recipe is a quick-fix, 15 minute version of the traditional one as it uses only tomatoes and no lentils because they take long to cook. It is my go-to food when I have the sniffles. 

Quick Fix Rasam

Quick Fix Rasam


2 tbsps oil
1 tsp mustard seeds
1 tsp asafoetida
8-10 curry leaves
3 medium tomatoes finely chopped
1 tsp turmeric powder
1 tsp red chilly powder
2 tbsps rasam powder (corriander powder, fenugreek powder, red chilly powder and asafoetida)
3 cups water
2 tbsps tamarind pulp extracted by soaking it in water and removing the pips
Salt to taste


Heat oil in the pan and temper with the mustard seeds, asafoetida and curry leaves. To this tempering, add in the tomatoes and the turmeric powder, red chilly powder, and rasam powder. Saute the tomatoes with the spice powders on a medium flame till they turn soft and pulpy and the spice powders release their aromas. This takes about 5-7 minutes.

Add in the water, salt and tamarin pulp. Cook till the rasam comes to a boil and then on a low flame for about 3 minutes. 

Serve hot and enjoy as is or with rice!