Authentic Indian Rasam Recipe (Spicy South Indian Soup)

Looking for a soup that packs a punch of flavor? Indian Rasam is the answer! This spicy South Indian soup is not just another dish; it’s a staple in many households and a beloved part of international soups. If you’re new to the world of specialty soups, let this tangy and aromatic concoction be your introduction.

Perfect for any occasion, whether you’re seeking comfort on a rainy day or looking to impress guests with something exotic, Indian Rasam is sure to delight. With a rich blend of spices and the refreshing taste of tamarind, it’s a dish that resonates with warmth and tradition.

This recipe is an easy way to bring the vibrant essence of South Indian cuisine straight to your kitchen. You might just find it becoming a go-to in your soup repertoire!

Deliciously Spicy Indian Rasam Recipe

A bowl of spicy Indian Rasam soup garnished with coriander, beside a small dish of rice, showcasing its rich color and inviting aroma.

Indian Rasam is a tangy soup made with tomatoes, tamarind, and an array of spices that create a zesty and invigorating experience. The soup is traditionally served with rice or enjoyed on its own, offering a burst of flavors that are both refreshing and comforting.

Ingredients

2 medium tomatoes, chopped
1/4 cup tamarind pulp
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon black pepper
2 tablespoons rasam powder
1/4 teaspoon turmeric powder
2 tablespoons chopped fresh coriander leaves
2 cups water
Salt to taste
1 tablespoon ghee or oil

Instructions

Prepare the Tamarind: Soak the tamarind pulp in warm water for about 10 minutes and extract the juice, discarding the solids.
Cook the Tomatoes: In a pot, heat ghee or oil, add mustard seeds, and cumin seeds. Once they start spluttering, add the chopped tomatoes and turmeric. Cook until the tomatoes are soft.
Combine Ingredients: Pour in the tamarind juice and water, then add rasam powder, black pepper, and salt. Stir well and let it simmer for about 10 minutes.
Finishing Touch: Add the chopped coriander leaves just before serving.
Serve: Ladle the hot rasam into bowls and enjoy it on its own or with steamed rice.