Rassam

Rassam Recipe - South Indian Toor Dal Soup with Tamarind and Spices

Region / culture: South India | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Rassam is a traditional South Indian soup that is known for its tangy and spicy flavors. It is a popular dish that is often served as a starter or as a light meal. This recipe combines the goodness of lentils with the tanginess of tamarind and the heat of various spices to create a flavorful and comforting dish.

History

Rassam has been a staple in South Indian cuisine for centuries. It is believed to have originated in the southern regions of India, where it was traditionally made with lentils, tomatoes, tamarind, and a blend of spices. Over the years, different variations of the recipe have emerged, each with its own unique twist on the classic dish.

Ingredients

1 cup toor dal, picked, cleaned and washed
1 tsp turmeric powder
2 tsp tamarind pulp (tamco)
3 cup chopped ripe tomatoes
2 cloves of garlic, very finely minced
1 tbsp coriander powder
1 tsp cumin powder
0.25 tsp asafoetida
1 tsp freshly ground black pepper
2 tsp red pepper powder
4 green chilies, chopped into large chunks
5.5 cup of water

For tempering

3 tsp canola oil
2 tsp back mustard seeds
0.25 tsp black cumin seeds
3 whole dried red chilies
10 curry leaves
pinch of asafoetida
salt to taste
2 tbsp chopped fresh coriander, for garnish

How to prepare

In a saucepan, combine dal, turmeric, and water.
Bring to a boil over medium heat.
Simmer over low heat for half an hour, stirring occasionally to prevent sticking.
Partially cover the pan while the lentils are cooking.
The lentils should be tender after half an hour of cooking.
Continue cooking if they are still too firm.
Remove from heat and set aside. Strain the lentils into a bowl.
Add enough water to make the broth up to 4.5 cups of liquid.
Set aside the lentils for another recipe.
Place tamarind pulp in a bowl and pour 0.5 cup of hot water. Let it soak for 15 minutes.
Mash the tamarind pulp with the back of a spoon.
Strain the tamarind pulp into a bowl and set aside.
Puree 2 and a half cups of tomatoes with garlic and half a cup of water until smooth. Add the tamarind water, pureed tomatoes, cumin, black pepper, red pepper, coriander powder, asafoetida, and green chilies to the strained lentil broth.
Heat the mixture over medium heat until it is almost boiling. Be careful not to let the broth boil.
Reduce the heat to a gentle simmer, partially covered, for 20 minutes.
Add the remaining chopped tomatoes and cook for a few minutes.

Tempering

Heat canola oil in a small frying pan.
Add the mustard seeds and cook until they crackle.
Add the cumin seeds, red chilies, curry leaves, and asafoetida.
Cook until the chilies are lightly browned.
Add this mixture to the soup and stir.
Season to taste with salt and serve the soup garnished with coriander leaves.
Serve piping hot in cups.

Variations

Add vegetables such as carrots, peas, or bell peppers for added flavor and nutrition.
Use different types of lentils or legumes for a unique twist on the classic recipe.

Cooking Tips & Tricks

Be sure to cook the lentils until they are tender to ensure a smooth and creamy texture for the soup.

- Straining the lentils and adding water to make the broth helps to achieve the perfect consistency for the rassam.

- Tempering the spices in oil before adding them to the soup helps to release their flavors and aromas, enhancing the overall taste of the dish.

Serving Suggestions

Rassam can be served as a starter or as a light meal with steamed rice or bread.

Cooking Techniques

Simmer the soup over low heat to allow the flavors to meld together.

- Be careful not to let the broth boil, as this can affect the texture of the soup.

Ingredient Substitutions

Use lemon juice as a substitute for tamarind pulp.

- Substitute ghee for canola oil for a richer flavor.

Make Ahead Tips

Rassam can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving.

Presentation Ideas

Serve rassam in small cups or bowls garnished with fresh coriander leaves for a beautiful presentation.

Pairing Recommendations

Rassam pairs well with steamed rice, dosa, or idli for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover rassam in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Fats: 6g per serving

Proteins

Proteins: 12g per serving

Vitamins and minerals

Rassam is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains mustard seeds and asafoetida, which may be allergens for some individuals.

Summary

Rassam is a nutritious dish that is low in calories and high in protein and essential vitamins and minerals. It is a healthy and flavorful option for a light meal or starter.

Summary

Rassam is a flavorful and comforting South Indian soup that is perfect for a light meal or starter. With its tangy and spicy flavors, this dish is sure to warm you up and satisfy your taste buds.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Rassam. It was a hot summer day, and I had just finished helping my mother in the kitchen. As a young girl, I loved spending time with her, watching her cook and learning all the secrets of her delicious recipes.

That day, my mother asked me to go to our neighbor's house to borrow some lentils for dinner. Mrs. Patel was a kind and generous woman, always willing to share her recipes and cooking tips with me. As I walked into her kitchen, I was greeted by the tantalizing aroma of spices and herbs that filled the air.

Mrs. Patel smiled warmly at me and handed me a bowl of lentils, but before I could leave, she said, "Wait, dear, I want to show you something." She rummaged through her spice cabinet and pulled out a small jar filled with a bright red powder. "This is my secret ingredient for making Rassam," she said, her eyes twinkling with excitement.

Intrigued, I watched as Mrs. Patel demonstrated how to make Rassam, a traditional South Indian soup made with tamarind, tomatoes, and a blend of spices. She showed me how to roast the spices, grind them into a fine powder, and then add them to the soup to create a rich and flavorful broth.

I was mesmerized by the process and the complex flavors that Mrs. Patel had created. As I tasted the Rassam, I was blown away by the depth of flavors and the perfect balance of tanginess, spiciness, and warmth. It was unlike anything I had ever tasted before, and I knew right then and there that I had to learn how to make it myself.

Over the years, I perfected my own recipe for Rassam, incorporating Mrs. Patel's secret ingredient and adding my own twist with fresh curry leaves and grated coconut. I shared my recipe with my mother, who in turn shared it with her friends and family. Soon, Rassam became a staple in our household, enjoyed by all who tasted it.

As I grew older, I continued to learn new recipes and cooking techniques from different people and places. I traveled to different regions of India, sampling the diverse cuisines and learning about the unique ingredients and flavors that each one had to offer.

But no matter where I went or what I learned, Rassam always held a special place in my heart. It was the recipe that had sparked my love for cooking and inspired me to explore the world of flavors and aromas that could be created with just a few simple ingredients.

To this day, whenever I make Rassam, I am transported back to that hot summer day in Mrs. Patel's kitchen, where I first discovered the magic of this humble yet extraordinary soup. And as I serve it to my family and friends, I know that I am passing on a tradition and a legacy that will continue to bring joy and nourishment for generations to come.