Light, tangy, and peppery — a soothing tomato–tamarind broth sparked with cumin, black pepper, and a sizzling spice temper 🌿🔥.
Hook: 20-minute, pantry-friendly soup that wakes up the appetite ⚡
🟤 Tamarind paste: 10 g (2 tsp / 0.35 oz) or 30 ml (2 tbsp / 1 fl oz) tamarind water
🌕 Turmeric powder: ¼ tsp (0.8 g)
🌿 Rasam powder* or spice mix: 2 tsp (6 g / 0.21 oz)
🧂 Salt: to taste (≈5 g / ¾ tsp)
💧 Water: 900 ml (3¾ cups / 30 fl oz)
🌱 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)
Optional body (classic):
🟡 Toor dal (split pigeon peas), rinsed: 60–80 g (½ cup / 2.1–2.8 oz)
Tadka (tempering):
🛢 Oil or ghee: 1½ tbsp (22 ml / 0.75 fl oz)
🌰 Mustard seeds: ½ tsp (2 g)
🌱 Cumin seeds: ½ tsp (2 g)
🌶 Dried red chili: 1–2
🍃 Fresh curry leaves: 8–10
🧄 Sliced garlic (optional): 1 clove
🟤 Asafoetida (hing): 1 pinch
*If you don’t have rasam powder, use: ¾ tsp ground black pepper + ¾ tsp ground cumin + ½ tsp ground coriander.
Preparation
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Total Time
🕒 Prep: 10 min
🔥 Cook: 10–15 min
⏳ Total: 20–25 min
Nutritional Value
🔋 Energy: ≈90 kcal
💪 Protein: ≈4 g
🧈 Fat: ≈3 g
🍞 Carbohydrates: ≈12 g
🧂 Sodium: ≈400 mg
🔥 90 kcal💪 4 g protein🍞 12 g carbs🧈 3 g fat
Macro Split (kcal)
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Macro grams
Advice
Stop cooking as soon as the rasam starts to gently foam — prolonged boiling dulls the fresh pepper–cumin aroma and can turn it bitter.
Why it works: Volatile spices (pepper, cumin) are heat-sensitive; brief simmer + hot fat tempering extracts fat-soluble aromas while tamarind’s acidity sharpens flavor without clouding the broth.
Twist: Try Lemon Rasam (swap tamarind for 2 tbsp lemon juice), or add pineapple cubes for a sweet–tart festival version; for a heartier bowl, add okra or diced carrots and a bit more dal.
Status
Steam-kissed, tangy, and pepper-bright — Tomato 🍅 Rasam is comfort that clears the head and warms the soul. #grannyzen #rasam #indiansoup #soupsandstews
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