Rasam (Peppery Tomato and Tamarind Soup)
رسم (کالی مرچ، ٹماٹر اور املی کا سوپ)
Rasam is the soup South Indians reach for when they have a cold, and the thin, peppery course that comes after sambar in a traditional meal. It's light and watery by design: tomatoes and tamarind simmered with crushed black pepper, cumin and garlic, then given a quick . It takes 20 minutes, needs no lentils (though some versions add a little), and the aroma alone clears the head. It is the ancestor of the "mulligatawny" soup of Anglo-Indian kitchens.
- ⏱ Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Squeeze the soaked tamarind and strain the juice. Coarsely crush the pepper, cumin and garlic together in a mortar.
Put the tamarind juice, tomatoes, crushed spices, turmeric, salt and water in a pan. Bring to a boil, then simmer for 10 minutes, squashing the tomatoes.
When the rasam turns frothy on top, take it off the heat; don't let it boil hard for long or it turns bitter.
For the , heat the ghee, crackle the mustard seeds, then add the dried chillies, curry leaves and . Pour into the rasam, add the coriander and cover for 5 minutes. Serve hot in cups or over rice.
Kitchen notes
For a heartier rasam, stir in 3–4 tbsp of cooked, mashed toor dal at the end.
Use more black pepper if you're making it for a cold; it's meant to be warming.
Rasam keeps for 2 days in the fridge and tastes better reheated.
Pepper water
In Tamil, rasam simply means juice or essence, and in a traditional South Indian meal served on a banana leaf it comes after sambar, ladled over a fresh portion of rice. It’s thinner, sharper and more peppery than sambar, and it’s also served in small tumblers as a digestive at the end of a heavy meal.
A home remedy
Ask anyone from Chennai or Bangalore what they eat with a cold and the answer is usually rasam. Black pepper, garlic and cumin make it warming and aromatic, and the hot, sour broth is soothing on a sore throat. Some families add a little ginger or a pinch of dry rasam powder.
Don’t over-boil
Rasam is supposed to taste fresh. Once the tomatoes are soft and the top turns frothy, it’s done. Long, hard boiling dulls the tamarind and pepper and can turn it bitter.
Serving
Serve hot with plain rice and a dry vegetable such as avial, or sip from a cup. For the thicker, vegetable-packed stew from the same kitchen, see sambar.
Questions people ask
Is rasam the same as mulligatawny?
Mulligatawny, the Anglo-Indian soup, grew out of rasam (its name comes from Tamil words for 'pepper water'). Mulligatawny is thicker, often with lentils, chicken and rice.
Can I drink rasam like soup?
Yes. Many people sip it hot from a cup, especially when unwell.
Nutrition (estimate, per serving)
- Calories
- 60
- Protein
- 1 g
- Fat
- 4 g
- Carbs
- 7 g
