{"id":3737,"date":"2013-02-27T14:16:42","date_gmt":"2013-02-27T22:16:42","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3737"},"modified":"2014-04-29T16:11:32","modified_gmt":"2014-04-29T23:11:32","slug":"rasam","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/rasam\/","title":{"rendered":"Rasam (South Indian Tangy Soup)"},"content":{"rendered":"
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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\u00a0absolutely\u00a0love it!<\/p>\n

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!<\/p>\n

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\u00a0dilemma, but I feel like they are totally necessary.<\/p>\n

We had rasam with vada<\/a> and yogurt chutney.<\/p>\n

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1\/8 cup toor dal
\n2 cups water
\n2 tablespoons tamarind paste (I use natural tamarind paste in a jar)
\n1 tablespoon rasam powder (you can get this at an Indian market)
\n1 piece ginger minced
\n1\/2 cup cilantro
\n1 tomato
\nSalt
\n1\/2 tablespoon oil
\n1 teaspoon mustard seeds
\n1 teaspoon cumin seeds
\n3 green chilis sliced lengthwise
\n6-7 curry leaves
\nPinch hing (Asafoetida)<\/p>\n

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  1. 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.<\/li>\n
  2. Add more water depending on how thin you like it to the dal and blend using an immersion blender<\/a>\"\"\u00a0until there are no pieces of dal. Skim off any foam.<\/li>\n
  3. Mix together tamarind paste and rasam powder in a small bowl, then add as well.<\/li>\n
  4. Add ginger, cilantro, tomato and salt.<\/li>\n
  5. 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.<\/li>\n
  6. Cook for a few minutes to let the flavors meld.<\/li>\n<\/ol>\n

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