Rasam over Sambhar any day!

Rasam is my absolute favourite South Indian recipe. I was an extremely picky eater as a child and for the most part, I hated South Indian food. Except for rasam. Rice, Rasam and Papad was a combination I could have every day.

Rasam is essentially a tomato soup. A tomato soup with so many variations, you can find a different ‘true’ version in every other South Indian household. There’s no ‘basic’ version; not all rasams even have tomatoes in them! From Pepper rasams to Pineapple rasams, there are a hundred different spins on this humble dish.

I personally think sour desi tomatoes are the best variety of tomato for rasam. Hybrid tomatoes are usually sweeter. Of course, if you insist on using a sweeter variety you could just add more tamarind to balance out the flavour. I would argue that perhaps tomato rasam could be the original, but there are so many different tomato rasam versions as well! Some rasams are dal heavy, some have more tomato pulp, some don’t use tamarind at all, the variations go on and on. The ratios of ingredients can completely alter your rasam. Remember that’s alter, not ruin. I don’t believe there’s any wrong version of rasam.

Let’s talk rasam powders. I know it’s available in stores but I would strongly, strongly recommend making your own rasam powder. We buy whole asafoetida at home, which is then processed into these little hing goli shapes and stored. But that’s an unrealistic amount of work when the powder does the job! While I’ve used the whole asafoetida in the picture, the recipe is for powdered asafoetida. Apart from that little note, yes! you should definitely make your own rasam powder! It makes all the difference and it’ll keep for a good four to five weeks.The recipe below makes enough for three rounds!

While this is definitely not going to be the last rasam recipe I post on the blog, I’ve chosen to feature my current favourite – garlic rasam. I LOVE garlic and this recipe uses raw garlic for an intense hit of flavour. If you’re not keen on the raw garlic, you can leave it out, but don’t knock it till you try it!

Just remember, when it comes to rasam, there’s no right or wrong, just your version. Which is obviously the best.

Garlic Rasam

Literally the best soup/curry hybrid ever.

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Servings 4

Ingredients

For the Rasam Powder

5 Dry Red Chillies
2 Tbsp Toor Dal (Split Pigeon Peas)
1/2 Tbsp Whole Black Pepper
1/2 Tbsp Jeera (Whole Cumin)
1 tsp Hing (Asafoetida)

For the Rasam

4 Tomatoes chopped
3 cups Water
1 tsp Ghee
½ tsp Mustard Seeds
2 Sprigs Curry Leaves
1 Tbsp Rasam Powder
½ tsp Hing (Asafoetida)
¼ tsp Turmeric
½ tsp Salt
¼ tsp Tamarind Paste
3 Tbsp Cooked Toor Dal
4 pods Garlic

Instructions

Rasam Powder:

Remove the stems from the dried red chillies and dry roast on medium heat in a cast iron pan* for 30 seconds.
Add the toor dal and black pepper.
Turn the heat up to high and roast while constantly sirring, for a minute and a half.
The mix should smell awesome by now and the toor dal would have turned slightly pink.
Turn the heat to low and continue to roast for 30 seconds.
Add the jeera and roast for another 30 seconds.
Turn the heat off and add the hing powder.
Let the mix cool before grindng to a fine powder.

Rasam:

Roughly chop the four tomatoes and blend along with 1/2 cup water
In a deep pan, add ghee and once hot, add the mustard and curry leaves.
Once the mustard has popped, add 1/2 cup of hot water to the pan. (This is done ot prevent the tomato mixture from splashing around!) Reduce the heat to low.
Strain the tomato mix into the pan.
Return the pulp to the blender and blend the pulp again with 1/2 cup water.
Strain the tomato mix into the pan.
Repeat the above step with 1/4 cup water and discard the remaining pulp.
Add the Rasam Powder, Asafoetida, Salt and Tamarind paste to the pan.
Leave the rasam on low heat while you mash the dal with 1/2 cup of water. You can do this with the back of a spoon, a blender or just your hands.
Strain the dal and add only the water to the rasam.
Repeat this process with 1/2 cup of water.
Crush the garlic with a mortar and pestle or the back of a knife. Roughly chop and add to the rasam.
Check the consistency** and add a little more water if desired. Adjust seasoning.
Turn the heat up and let the rasam boil for about 2-3 minutes

Notes

*A cast iron pan is a great addition to any kitchen. It conducts heat more evenly and also holds heat for longer. If you don’t have one you can use a non stick, but you might have to roast your spices for a bit longer. About 30 seconds – 1 minute longer. Just go by your eyes and your nose! Add your jeera once the dal has changed colour to a dusky rose-brown and roast everything together until you can smell the jeera!

**Add more water if you want a lighter rasam. I wouldn’t go beyond 3/4th of a cup though. As always, taste, taste, taste and figure what’s needed!

Kerala Cuisine, Main Course

Rasam