Rasam
Rasam is a traditional South Indian soup made with tamarind, tomatoes, and a blend of aromatic spices. This recipe is vegetarian, vegan, and gluten-free, making it suitable for many dietary preferences. It is also a great source of vitamin C, thanks to the tomatoes and tamarind. This one-serving recipe is perfect for days when you don't want to cook a big meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
27 kcal
Protein
0 g
Carbs
5 g
Fat
1 g
Fiber
1 g
Ingredients
Mustard seeds
1 tsp (2g)
Cumin seeds
1 tsp (1g)
Turmeric powder
1 tsp (1g)
Fenugreek seeds
1 tsp (1g)
Asafoetida
1 pinch (1g)
Chopped Green Chilli
1 tsp (2g)
Garlic, big clove
1 gms (3g)
Plain Water
2 small glass (400g)
Common salt
1 tsp (3g)
Chopped Tomato
0.5 small cup (50g)
Tamarind Paste
1.5 tsp (7.5g)
Instructions
Cooking Steps
Heat a small saucepan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, turmeric powder, and asafoetida. Stir for a few seconds until fragrant.
Add chopped tomatoes, tamarind paste, green chili, and crushed garlic. Mix well.
Add water and salt. Stir well and bring to a boil.
Reduce heat to low and let the rasam simmer for 5-7 minutes until the flavors are well combined.
Garnish with fresh coriander leaves and serve hot with rice or as a soup.