Recipe – Rasam


This spicy, tangy southern Indian soup is a great start to any meal served with some crisp papadums; it’s also fun in shot glasses for a cocktail party. It’s traditionally served as a light meal over steamed rice, especially to people who are feeling poorly. Rasam means ‘juice’ or ‘essence’ in Tamil and the essential element of this sour pepper soup is that it is light and thin. Yellow lentils are sometimes added and I often include a tablespoon with the water and then simmer it for about 20 minutes until they’re tender. This version has a bit of punch from the pepper, try it first then add more or less pepper or tamarind to suit your preference. Chef Ajoy Joshi of Nilgiri’s Indian Restaurant finishes his off with a dollop of ghee!

Serves 4 as an entrée

Ingredients
  • 1 tablespoon vegetable oil
  • 1 clove garlic, crushed
  • ½ teaspoon brown mustard seeds
  • 4 curry leaves
  • ½ teaspoon ground cumin seeds
  • 1½ teaspoons freshly ground black pepper
  • Pinch ground turmeric
  • 2 ripe Roma tomatoes, chopped
  • 2 cups water
  • 3 teaspoons tamarind liquid (see note)
  • 1 tablespoon chopped coriander
  • Salt flakes, to taste
  • Pinch castor sugar
  • Papadums, for serving
Method
  1. Heat oil in a saucepan, add garlic, mustard, curry leaves, cumin, pepper and turmeric and fry for 30-60 seconds over medium heat, until aromatic
  2. Add tomato, reduce heat to low and cook for about 10 minutes, stirring occasionally and crushing the tomatoes with the spoon, until they’ve broken down.
  3. Stir in water and tamarind, bring to the boil, reduce heat and simmer for 5 minutes.
  4. Remove from heat, stir in coriander, taste and add salt and sugar.
  5. Serve with papadums on the side.

Note: To make tamarind liquid, mash a small piece of tamarind paste (about 15g) well with about 2 tablespoons of hot water, working the pulp with your fingers to soften it, set aside for 10 minutes or so, then push through a sieve, discarding the solids.
Print-friendly Version

Share page on:

Order a Recipe Kit

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Previous
Next