Food & Recipes

Spicy Rasam – The Indian Soup Recipe

Since the time I posted my blog “Mum’s Delicacy – My Signature Dish,” I’ve been asked to share the recipe. I know I took longer than usual, but I wanted to make sure that the process was well accounted visually. So, here you go!




Ingredients:

Cooking oil
Black pepper
Cumin seeds
Coriander seeds
Mustard seeds
Dry chilli
Curry leaves
Garlic cloves
Tamarind
Turmeric
Crystal Salt
Sugar/Jaggery
Coriander leaves
Water

Grind black pepper, jeera, coriander seeds, garlic cloves and curry leaves into a rough mixture (as shown in the picture below), using a mixer.

Measure for grinding mixture –

Black pepper – 2 tsp
Jeera – 1 tsp
Coriander seeds – 2tsp
Garlic – 4 or 5 cloves
Curry leaves – 10

Heat oil in a pan on a low flame. Put mustard seeds, jeera, garlic, dry chilli and curry leaves into the hot oil and let them pop. To this, add the spicy mixture prepared earlier and mix it well, making sure it’s not burnt. Add a pinch of turmeric.

Once the mixture is fried, pour water in the desired quantity. Add tamarind and let it boil for 3 minutes. Add a teaspoon of sugar, as it reduces the stickiness of tamarind. To make it more healthy, you can replace sugar with Jaggery. Add Crystal salt to your taste. Crystal salt is a healthy alternative for iodized table salt.
You can add chopped coriander leaves to garnish the soup, which is optional.

Tada!! You’re Spicy Rasam is now ready to be served.

You can drink it plain or have with rice. It tastes amazing with rice and chicken. To all the fried food lovers, this would be a great combination with any veg/non-veg fry and rice.
Treats not only your taste buds but also your sore throat and cold. It also helps in digestion, which is an added advantage.

If you tried this recipe, I’d appreciate your feedback and love to know how it tasted.




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