Rasam recipe | South Indian rasam | tomato rasam | how to make rasam | quick & easy rasam recipe

tamarind

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice adds acidity while being more accessible.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin provides a different flavor profile while being economical.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper offers a similar heat with a milder flavor.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried oregano

Bay leaves can substitute in flavor, though not identical.

Soak tamarind in 1 cup of water until soft, then extract the juice.

Chop the tomatoes and set aside.

In a pot, heat 1 tbsp of oil over medium heat until shimmering.

Add 1/2 tsp of mustard seeds and cook until they start to pop.

Stir in curry leaves, chopped tomatoes, and 2-3 red chilies; sauté until tomatoes soften.

Add 1/4 tsp turmeric powder, 5-6 chopped garlic cloves, and 1 tsp black pepper; cook for 1-2 minutes until fragrant.

Pour in the tamarind juice and 4 cups of water; bring to a boil.

Add salt and 1/4 tsp hing; reduce heat and simmer for 10-15 minutes.

Adjust seasoning as needed; add chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary