Meal Prep · South Indian
Rasam
A comforting and tangy South Indian soup, bursting with aromatic spices and a hint of tamarind.
Ingredients
Tap to check offMethod
Step-by-step- In a large pot, combine the chopped tomato, tamarind pulp, Rasam powder, turmeric powder, asafoetida, green chilies (if using), and 3 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until tomatoes are soft and the raw smell of tamarind is gone.
- Add the mashed cooked Toor Dal and salt to the simmering mixture. Mix well and add more water if needed to reach your desired consistency. Bring it to a gentle boil and let it simmer for another 5-7 minutes, allowing the flavors to meld.
- For tempering, heat oil or ghee in a small pan. Add mustard seeds and let them splutter. Then add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until aromatic.
- Pour the tempering over the simmering Rasam. Stir gently.
- Garnish with fresh chopped coriander leaves and serve hot with rice or as a standalone soup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Fat | 5 g |
| Carbohydrates | 25 g |
| Fiber | 7 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Rasam in an airtight container. The flavors tend to deepen overnight.
Freezer Up to 2 months
Freeze in individual portions in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water if it’s too thick. Microwave in short bursts, stirring in between.
Chef’s Corner
- For a richer flavor, use homemade Rasam powder. You can also add a pinch of jaggery or sugar to balance the tanginess of the tamarind.
- Adjust the spiciness by varying the number of green chilies and the amount of Rasam powder. A final tempering with crushed garlic can add an extra layer of aroma.
- Ensure the Toor Dal is cooked very soft and mashed well for a smooth, comforting texture in the Rasam.
