True to form, recipe first, story later about Rasam – an incredible yet humble dish hailing from south India. Enjoy!
Foolproof Foundational Rasam Recipe
Ingredients
To Temper:
- Mustard Seeds – 2 tsp
- Cumin Seeds – 2 tsp
- Urad Dal – 2 tsp
- Asafetida – 1/2 tsp
- Curry Leaves – 10 small
- Red Chillies (whole) – 4 small
- Gingelly/Vegetable Oil – 1 Tbsp
To Coarse Ground:
- Whole Black Pepper – 3 tsp
- Whole Cumin Seeds – 3 tsp
- Whole Garlic Cloves – 4 large/5 medium, unpeeled
To Saute:
- Tomatoes – 1 medium, rough chopped
- Cilantro stalks – A handful, washed and trimmed
- Tamarind pulp – 2 Tbsp
- Salt – To taste
- Water – 4 cups
Method
- In a spice blender, add in the whole black pepper and cumin seeds (in the ‘To coarse ground’ list on the left). Pulse a few times to coarsely grind the ingredients. Add in the whole garlic and pulse one more time.
- Transfer the paste to a bowl and set aside.
- Place a medium-sized pan or pot over medium flame and heat up the oil.
- When the oil is hot, add mustard seeds and allow them to crackle. Then, add the remaining ingredients in the ‘to temper’ list.
- Saute until all ingredients are roasted well (but make sure to not let them burn!).
- Add the 4 cups of water.
- Reduce heat to a simmer.
- Add in the ground paste. Mix well.
- Add in the chopped tomatoes, cilantro stalks and salt.
- Cover the pot and allow it to simmer for 5 minutes.
- Add in the tamarind pulp, mix and allow the rasam to simmer for 10 more minutes.
- Check to make sure seasoning is sufficient. Adjust salt and tamarind as needed. Rasam is ready!
- Serve with cooked white rice and your choice of sides (spicy potatoes, egg omelettes, fried chicken/mutton/fish/shrimp.. the list is endless!)
Rasam Modifications and Variations
The above recipe is the simplest base recipe I make often. There are variations and additions that can be made. Rasam is also a dish that is personalized by household.
I’ve seen versions where dal (lentils) is the base of the recipe. In other cases, the tomatoes are pureed before they are added. Another popular addition is Rasam Powder. In addition to the above mentioned ingredients, a teaspoon or two of pre-made powder that offers another layer/dimension of flavor to the dish is added. The choice is yours.
Most days, I make the version above and the family loves it. The benefits of this dish are many.. digestive aid that follows heavy main courses. Also a common meal when under the weather given its ability to be digested with ease. In our household, I just make rasam as a staple, main course mid-week with a few sides and rice. Quick, easy and healthy!
The Backstory/My Personal History Around Rasam
Rasam was a staple in our household growing up more than it even is in my home right now! The combinations were endless. We would have it with any and every vegetable available and sometimes with meat or eggs. My earliest memory is of having rasam as a sick kid when bread soaked in milk was nauseating.
One oddly familiar memory that seems lodged in my brain from way back doesn’t exactly qualify as a core memory or a momentous occasion but has stuck in my head for whatever reason. It was actually a rather mundane, normal event. But, since it seems to keep recurring as the first memory to pop up every time I think about rasam, that’s the story you are getting with this recipe 🙂 It involves mommy Rita!
It was a forgettable (or not!) afternoon circa 1988/1989. As would be considered the norm, it was a sweltering day. Mommy and I had been running errands and came back home around lunch time. She needed to whip up some food quickly given that we were both very hungry and tired. She made piping hot rice, rasam and egg omelettes. This is considered basic by all standards 🙂 Just food to fill you up without any fanfare whatsoever.
I remember us sitting down to eat and mommy was devouring the plate of rice and rasam! Slurping the last few morsels. Me, on the other hand, picking at my food (which was also a common occurrence for me at that age). I ask her what was so special about the meal. She responds saying hunger can transform any taste into something heavenly!
The meal, in her opinion, was the best she had had that week. Famished palettes are not picky I guess! I remember her attacking the omelettes with purpose 🙂
The reason, I think, this memory still returns to me regularly is because Mommy Rita was a light eater. She consumed food as sustenance without much fuss. So when I witnessed the rare instance where she seemed to be thoroughly enjoying her meal purely for its taste and quality, I took notice. I think it’s etched in my mind for that very reason.
Her food always tasted good but it seemed exceptional to her that day because we were really hungry and tired. It remains a fond memory.
And now, this makes me regret not fully exploring what else mommy Rita may have loved and enjoyed! I actually am a little embarrassed to say I don’t fully know!
Here’s a picture of me and mommy. Can you see the adoration in my eyes? 
So give this recipe a go and let me know how it turns out in the comments. It is so easy to make and if you had the base ingredients, it should literally take no more than the 15-20mins start to finish (including simmer time).
Also, for more recipes and backstories from my South-Indian childhood, check out my other blog posts here: Blog Posts
Happy Cooking and Fun Devouring!
