Instant Rasam / Easy Rasam

Instant Rasam / Easy Rasam

Recipe Details

Allow an additional 30 minutes for soaking the tamarind.

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Ingredients

Main Ingredients

• Tamarind – 1/4 lemon-sized piece
• Water – 1 cup, for preparing the tamarind extract
• Tomato – 1
• Salt – to taste
• Coriander leaves – 1 tbsp, finely chopped

For Tempering and Seasoning

• Oil – 1 tsp
• Mustard seeds – 1/4 tsp
• Garlic – 2 cloves, chopped
• OR Garlic paste – 1/2 tsp
• Curry leaves – 1 sprig
• Green chilies – 3, slit
• Rasam powder – 1 tsp
• Black pepper powder – 1/2 tsp
• Asafoetida / Hing – a pinch
• Cumin powder – 1/2 tsp
• Dal powder – 1–2 tsp

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Preparation

1. Soak the tamarind in 1 cup warm water for about 30 minutes.
2. Squeeze the tamarind well and strain to prepare the extract.
3. Mash the tomato and add it to the tamarind extract.
4. Finely chop the coriander leaves.
5. Slit the green chilies and chop the garlic if using whole cloves.

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Cooking Instructions

1. Heat the oil in a saucepan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the chopped garlic or garlic paste and sauté briefly until aromatic.
4. Add the asafoetida, green chilies, and curry leaves.
5. Add the pepper powder, cumin powder, rasam powder, and dal powder.
6. Fry briefly over low heat until aromatic, taking care not to burn the spice powders.
7. Pour in the prepared tamarind and tomato mixture.
8. Add salt to taste and mix well.
9. Bring the rasam to a gentle simmer and cook for about 2–3 minutes, until the raw tamarind flavor mellows.
10. Add the chopped coriander leaves and remove from the heat.
11. Taste and adjust the salt if needed before serving.

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Tips

Do Not Overboil: Rasam tastes best when gently simmered rather than boiled for a long time. Remove it from the heat once the flavors come together.

Garlic: Use either chopped fresh garlic or garlic paste. Fresh chopped garlic gives the rasam a slightly more pronounced flavor.

Dal Powder: The original recipe uses 1–2 teaspoons of dal powder but does not specify the exact type. Use the same dal powder traditionally used in your version of this recipe.

Spice Level: Three green chilies along with pepper and rasam powder can make this fairly spicy. Adjust the green chilies according to your preference.

Consistency: Add a little hot water if you prefer a thinner rasam.

Serving Suggestion

Serve Instant Rasam hot with steamed white rice and vadam, appalam / papad, or a simple vegetable poriyal.