Rasam / Saaru / Chaar is a south Indian soup. This recipe is traditionally made with tamarind extract, additionally adding tomatoes, cumin/ jeera, black pepper, red chilies & other spices for seasoning. There are different varieties & flavors in making rasam. Traditionally, it is a last course of meal eaten with steamed rice, followed by curd rice . It has many medicinal values like easy to digest, best for cold & fever.
Preparation Time: 10 minutes
Cooking Time : 15 minutes
Recipes Cuisine: South India
Tamarind – lemon size ball
salt to taste
Grind it into paste:
Tomato – 1
Pepper corns – 1 tsp
cumin / jeera – 2 tsp
Garlic – 4 cloves with skin
Dry Red chili – 2 nos
oil – 2 tsp
Mustard seeds – 1tsp
Cumin / jeera – 1tsp
Turmeric powder – 1tsp
Asafoetida / Hing / perungayam – ½ tsp
Curry leaves – 1 strand
Green chili – 1 nos
- Soak the tamarind in 1 cup water for 30 minutes & extract the juice in the separate bowl and keep aside.
- Grind the ingredients like tomato, pepper corn, garlic, cumin seeds & dry red chili into paste.
- Now keep the pan on low flame and add 2 tsp of oil to it.
- Once the oil gets hot, start spluttering the mustard seeds, add cumin, curry leaves, green chili, turmeric powder, hing and saute it for 2 minutes.
- Now add the ground paste and saute until the raw flavor goes off.
- After that add the tamarind juice, 1 more cup of water, ½ tsp jaggery or sugar (this enhance its taste) to it and bring to boil the mixture and simmer for 5 – 8 minutes.
- Garnish with the cilantro / coriander leaves.
- Serve hot & enjoy it with steamed rice.
Don’t over boil the rasam, once it’s start to get the bubbles, switch off the flame .