Rasam Soup

Rasam Soup


This pepper soup is a typical Tamil dish and is still widely eaten in South India today. Actually, Rasam is not a soup but a kind of side dish that you pour over rice or that you sip between two bites.

Ingredients for Rasam Soup:

Serves 4


   - 4 tomatoes, chopped and roughly blended

   - 2 oz - 56g taramind

   - 4ΒΌ cups - 1l water

   - 2 tbsp rasam powder

   - 2 dry red chilli

   - 10 curry leaves

   - 1 handfull chopped coriander leaves

   - Pinch of asafoetida

   - oil

   - salt to taste


How to make Rasam Soup:


Soak the tamarind in the water for about half an hour and train out the pulp

Heat a little oil in a sauce pan and add asafoetida, dry chili, curry leaves and the blended tomatoes.

Bring to a boil and let cook for about 5 min.

Add rasam powder, salt and the water with the taramind.

Cook for another  10 min.

Season with salt.

Ladle the soup and garnish with chopped coriander

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