South Indian Soup Rassam

South Indian Soup Rassam

Rassam is a popular south Indian soup recipe. You can have it as soup or with rice or with medu vada too. This is very easy to make and tastes just awesome. This is a very healthy recipe and having it in rainy season is a fantastic way to celebrate monsoon. We are making rassam masala too fresh in this recipe. This can be a good replacement for sambar to go with idly or vada. You can try this recipe at home.

This is a clear spicy soup recipe originated in South India. It is made on daily basis in south Indian house holds. It is known by different names in different parts of India. It is different from sambar due to its taste and consistency is runny as compared to sambar. It has its own unique flavor and taste. Will you like to try this at home? Here we go..

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Some Interesting facts about South Indian Soup Rassam :-

Rassam is popular soup recipe from south India. It is known by different names in different parts of India like Charu in Telugu, Saaru in Kannada and Rasam in Tamil. It looks nice and tastes just awesome. The spices used in this take the taste to new level.

South Indian Soup Rassam

Print Recipe

Serves: 3 People Preparation Time: 20 Minutes Cooking Time: 30M 30M

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

For Rassam Masala

• 1 tsp Chana dal
• 1 tsp Tur dal
• 1 tsp Coriander seeds
• 1 tsp Cumin seeds
• 1/2 tsp black Pepper corns
• 10~15 Curry leaves
• Dry red chilies
• 1/2 tsp Fenugreek seeds

For Rassam

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• A pinch of Hing
• Chopped Garlic
• 10~12 Curry leaves
• 4 finely chopped Tomatoes
• 1 tsp grated Beet root (Optional)
• Water
• Salt to taste
• Tamarind pulp

 

Instructions

For Rassam Masala

Step 1: For making masala heat up a pan on medium heat and add chana dal, tur dal, coriander seeds, cumin seeds, black pepper corns, curry leaves, dry red chilies.

Step 2: Roast everything together on low heat for about 2-3 minutes until aroma is released.

Step 3: Turn off the gas and add fenugreek seeds.

Step 4: Mix well and let it cool down a little.

Step 5: Transfer everything into a blender jar and blend it into fine powder. Rassam powder or rassam masala is ready.

For Rassam

Step 6: Heat up oil in a pan.

Step 7: Add mustard seeds and let them pop up.

Step 8: Add cumin seeds and let it splutter.

Step 9: Add hing, garlic and mix well.

Step 10: Add curry leaves, tomatoes, beet root and mix well.

Step 11: Cover and cook until tomatoes are cooked nice and soft for about 5 minutes.

Step 12: Mash the cooked tomatoes well with masher.

Step 13: Add water, 2 tsp rassam powder, salt, tamarind pulp and mix well.

Step 14: Simmer rassam well for about 7-8 minutes.

Step 14: Rassam is all ready.

Step 15: You can have rassam as it is as soup or with rice or with idly or vada too.

Notes

• You can store this masala in an air tight container for about 2-3 months.
• Adding beet root is optional. You can skip it if you don’t want.
• You can blend the tomatoes in mixer too if you want.

Recipe Video

Servings

Rassam is very tasty and looks nice. You can have it as it is as soup or with vada. It goes nice with rice too. It is the main course in south Indian households along with sambar rice and curd rice.