Rasam is an immensely popular South Indian soup. The word rasam, in the Tamil language, means "essence," or "juice," and has come to mean a particular type of soup that includes the tartness of tamarind or tomatoes. The ingredients used in rasam vary, but it is basically a light, spicy soup. The spiciness can be adjusted to your taste. At times I add vegetables to make this soup a complete meal.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
Step 2
2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
Step 3
3. Season with salt and serve hot, garnished with the fried curry leaves.
How would you rate Ginger and Curry Leaf Rasam (Adrak aur Kari-Patta Rasam)?
Leave a Review
Reviews (2)
Back to TopIn response to hypnotone, I don't think there is a typo. The recipe description mentions that the soup is "light", and that the author "sometimes adds vegetables to make this a complete meal" (suggesting that it is instead more of an appetizer). In addition, the image shows the soup being served in small cups, suggesting that it is to be sipped rather than eaten with a spoon. I made the recipe as written and poured myself a beer stein full of it, and the appearance is just as in the image. I did use dry curry leaves, a thin tamarind syrup which I believe is for making (Mexican?) drinks (so I substituted it for 1/4 cup of the water in addition to the 1 tbsp), and my tomato was on the small side. It is absolutely delicious. I think I will be sauteeing some potatoes and carrots to serve this over later.
BlueMona
Montreal, Quebec, Canada
1/4/2015
Is there a typo?? I made this with 1 1/2 cups split red lentils. I haven't had Rasam in situ, but it seemed a better proportion. Next time I'll use less tamarind and splash it with lemon juice at the very end. Worth sourcing the curry leaves, as they lend a smoky flavor. They keep very well in the freezer. Sage leaves might work in a pinch...
hypnotone
New York, NY
11/6/2013
See Related Recipes and Cooking Tips
37 Vegetarian Indian Recipes for Warming Dal, Creamy Paneer, and Crunchy Chaat
On this list of vegetarian Indian recipes, you’ll find cozy meatless dinners and crispy party snacks galore.103 of Our Best Vegan Recipes
You’ll love these meat-free, dairy-free dishes—whether you’re vegan or just looking to eat a bit more sustainably.31 Vegan Soup Recipes for Every Season
The best plant-based soup options for any weather.57 Bean Soup Recipes to Warm You Up Tonight
Bean soups are hearty, warming, and full of fiber and protein. These are our favorite recipes for winter’s best food.31 Dinner Recipes to Help You Eat Less Meat and Dairy
It's easy (or at least easier) to eat mostly plants when all the good stuff's at the market. But what about when it's cold out?47 Incredible Indian Recipes
Indian food is as vast and varied as the subcontinent itself; these 47 recipes are just a starting point.
