Rasam Soup

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6-8 Servings


  • Tomatoes-finely chopped 1/2 Kg
  • Tamarind-(15 g)
  • Salt-To taste
  • Ahmed Rasam Masala-3-4 tablespoons (25 g)
  1. For Tempering:
  • Roasted Red Chillies-whole 12-15 Nos.
  • Roasted cumin Seeds-whole 1 tablespoon
  • garlic skinned cloves-1 medium pod
  • Onions-finely chopped 1 medium size
  • Mustard-whole 1 tablespoon
  • curry Leaves-A few
  • black pepper powder-1 tea spoon
  • Oil-50 ml
  1. For Garnish:
  • Green Chillies-finely chopped 5-6 Nos.
  • Coriander Leaves-finely chopped A few


  1. Boil tomatoes and tamarind at low flame in 1-11/2 litre tap water till tender.
  2. Thoroughly blend in blender and sieve through muslin cloth to remove seeds and skin.
  3. Re-heat filtered pulp add Ahmed Rasam masala and cook on medium flame for 10–15 minutes. Add salt to taste.
  4. Coarsly crush tempering ingredients fry in hot oil for few minutes, and pour over the surface of soup.
  5. Garnish with green chillies and coriander leaves.
  6. Delicious Rasam Soup is ready. Serve hot.