Description
A stimulating, thin South Indian clear soup based on tomatoes, flavored with tamarind's strong acidity and the punch of black pepper, garlic, and cumin.
Restaurants serving Rasam
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Tomato
- Tamarind
- Black pepper
- Cumin
- Mustard seeds
- Red chilies
- Turmeric
- Curry leaves
- Garlic
- Cilantro
- Salt
- Oil
Instructions
- Coarsely crush black pepper, cumin, garlic in a mortar.
- Heat oil in a pot, temper mustard seeds, red chilies, curry leaves for aroma, add crushed spices and chopped tomatoes to fry.
- Add tamarind juice, water, turmeric, salt; simmer briefly for a few mins just before boiling to keep aroma, scatter fresh cilantro to finish.
Learn more Spice, substitutes, tips
Key spices
Intense stimulation of black pepper/garlic and curry leaf aroma
Substitutes at Japanese supermarkets
Pickled plum and hot water (as sub for tamarind acidity)
Pairing
Indica rice、Papad
Trivia
[Trend] 'Rasam' means 'juice (extract)' in Tamil. Essential soup for Meals alongside Sambar, functioning as an Ayurvedic medicinal soup aiding digestion. Said to be the root of Soup Curry in Japan.
Eating tips & etiquette
[Unique Eating] When lacking appetite or catching a cold, don't pour over rice but gulp it directly from a soup cup to clear the stomach!
Allergen
None