Allergens in Rasam: milk, mustard.
Ingredients
Quantities for 4.
- lime-sized ball, soaked in 1 cup hot water Tamarind
- 2 medium, squashed by hand Tomato
- 3 tbsp, cooked very soft and mashed Toor Dalthe dal water is what makes it cloudy, not thick
- 2 tsp Rasam Powder
- 1 tsp, coarsely crushed Black Peppercrush just before using
- 1 tsp, coarsely crushed Cumin Seeds
- 4 cloves, lightly crushed Garlicskin on is fineoptional
- 1/4 tsp Turmeric
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1 sprig Curry Leaves
- 2, broken Dried Red Chilli
- 1 tsp Mustard Seeds
- 1 tbsp Gheefor the tempering
- 3 tbsp, chopped with stems Coriander Leavesoptional
- 3 cups Water
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Cook 3 tbsp toor dal with 1 cup water until collapsing, and keep both dal and its water.
- Soak the tamarind in hot water for 15 minutes, then squeeze and strain out 1 cup of thick extract.
- Crush the pepper and cumin together coarsely in a mortar. Powder from a jar tastes flat here.
Method
- Squash the tomatoes into the tamarind extract with your hand and add the turmeric, rasam powder and salt.Hand-crushed tomato gives the pulpy body a knife cannot.
- Simmer this uncovered on medium heat for 8 minutes, until the raw tamarind smell goes and the surface turns matte.If it still smells sharply sour, give it 2 more minutes.
- Stir in the crushed pepper and cumin and the garlic, and simmer 2 minutes more.
- Pour in the mashed dal loosened with 2 cups of water and the dal cooking liquid.
- Bring it to the point where a rim of froth rises at the edges, then take it straight off the heat.Never let rasam roll to a full boil. It goes dull and heavy.
- Heat the ghee in a small pan, pop the mustard seeds, then add the red chilli, curry leaves and hing.The seeds must crackle within 5 seconds or the ghee is not hot enough.
- Pour the tempering over the rasam and cover for 2 minutes to trap the aroma.
- Stir through the coriander leaves and serve over hot rice, or in a tumbler alongside.
Storage
Keeps 3 days refrigerated and tastes better on day two. Reheat only to steaming, never boiling.
Nutrition Medium estimate
One serving of Rasam (237 g) is about 100 calories, or 43 calories per 100 g.
Low protein: 4 g a serving, 16% of the calories
| Per serving237 g | Per 100 g | |
|---|---|---|
| Calories | 100 kcal | 43 kcal |
| Protein | 4.1 g | 2 g |
| Carbohydrate | 13.2 g | 6 g |
| of which sugars | 1.9 g | 1 g |
| Fibre | 3.9 g | 2 g |
| Fat | 4.2 g | 2 g |
| of which saturated | 2.1 g | 1 g |
| of which unsaturated | 1.8 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, rasam powder. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Indian soup recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.