Rasam is a South Indian soup that is tangy and spicy. It can be served over rice (rasam rice), as part of a traditional South Indian meal, as rasam vada (fried urad dal fritters with rasam poured over), or just plain. I absolutely love it!
My mother in law taught me how to make this rasam and it is so delicious. She usually uses the water from making dal as a base, but I found that pressuring cooking a little dal first was easy if I hadn’t made dal recently. We aren’t good at planning meals ahead because we are so moody about what we feel like eating!
I can’t believe I haven’t made rasam since starting my blog. I have been meaning to forever and then never get around to it. So last night I decided that yes, I was going to make rasam vada soon, and soaked the urad dal for the vada. Then, on the morning I decided to make it, I realized that we didn’t have any curry leaves! It took 3 Indian markets and a lot of frustration to solve this dilemma, but I feel like they are totally necessary.
We had rasam with vada and yogurt chutney.
1/8 cup toor dal
2 cups water
2 tablespoons tamarind paste (I use natural tamarind paste in a jar)
1 tablespoon rasam powder (you can get this at an Indian market)
1 piece ginger minced
1/2 cup cilantro
1/2 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 green chilis sliced lengthwise
6-7 curry leaves
Pinch hing (Asafoetida)
- Cook the toor dal with 2 cups of water in a pressure cooker: heat to high until the first whistle, then turn down to medium and cook for another 8-10 minutes.
- Add more water depending on how thin you like it to the dal and blend using an immersion blender until there are no pieces of dal. Skim off any foam.
- Mix together tamarind paste and rasam powder in a small bowl, then add as well.
- Add ginger, cilantro, tomato and salt.
- In a tadka or other small pan heat oil and add mustard seeds and cumin seeds. Once the mustard seeds start to pop, add the green chilis for a few seconds. Then add the curry leaves and hing, throw into the rasam and stir.
- Cook for a few minutes to let the flavors meld.