Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Soup
Tempering
Finish
Equipment
Saucepan; small frying pan; spoon.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Simmer · About 15 min
- Put 300 g tomatoes, chopped, 15 g tamarind paste, 800 ml water, 1 tsp ground cumin, 1 tsp crushed black pepper, 10 g garlic, crushed, ¼ tsp turmeric, ¾ tsp salt in a saucepan. Bring to a simmer and cook for 12–15 minutes. Crush the tomatoes lightly with a spoon.
Temper · About 2 min
- Heat 15 ml neutral oil. Add ½ tsp mustard seeds; cover until popping slows. Add dry 10 curry leaves and 1 dried red chili; stir for 20 seconds.
Finish · About 3 min
- Pour the tempering into the soup. Heat gently for 2 minutes; turn off the heat and add 15 g coriander leaves.
Check: The rasam is thin and aromatic; avoid a long hard boil.
Tips
- Pepper heat grows as it sits; start with less if sensitive.
- Keep curry leaves dry before tempering.
Substitutions
- Use lemon juice instead of tamarind, added off the heat.
- Use ghee instead of oil.
Storage
- Get perishable Rasam into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Rasam within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Rasam to 74°C / 165°F, stirring or turning it for even heating. When Rasam is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Rasam includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Rasam becomes softer in storage.
Make ahead
- Chop tomatoes and crush spices ahead.
- Make rasam one day ahead; refrigerate and reheat gently.
FAQ
Does rasam need dal?
Some versions use dal. This measured recipe is a tomato and pepper version without it.
Why is it very sour?
Tamarind strength varies. Dilute with water and adjust salt.
Can I drink it as soup?
Yes. Serve hot in small bowls. Rice is a separate accompaniment.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
