Coriander Rasam

Rasam is a spicy South Indian soup-like dish which is usually served with rice. It is an integral part of their menu. Here is a wonderfully, flavourful rasam with aromatic fresh coriander that is light on the stomach!

By Sanjeev Kapoor 13 Nov 2024 in Recipes Dals and Kadhis

New Update

Main ingredients	Fresh coriander stems, Split pigeon peas, Tamarind pulp, Asafoetida, Rasam powder, Turmeric powder, Crushed black peppercorns, Fresh coriander leaves, Ghee, Mustard seeds, Curry leaves
Cuisine	South Indian
Course	Dals and kadhis
Prep time	15-20 minutes
Cook time	15-20 minutes
Serve	4
Taste	Spicy
Level of cooking	Easy
Others	Vegetarian

Ingredients

2 tablespoons finely chopped fresh coriander stems
2½ cups dal water (2 tablespoons split pigeon peas cooked with 3 cups water, ¼ teaspoon turmeric powder and ¼ teaspoon asafeotida)
1 tablespoon tamarind pulp
½ teaspoon asafoetida (hing)
1 tablespoon rasam powder
½ teaspoon turmeric powder
1 teaspoon crushed black peppercorns
Salt to taste
2 tablespoons chopped fresh coriander leaves
Tempering
2 tablespoons ghee
1 teaspoon mustard seeds
¼ teaspoon asafoetida (hing)
10-15 curry leaves
To serve
Steamed rice

Method

Heat 1½ cups water in a deep pan, add coriander stems, tamarind pulp, asafoetida, rasam powder and turmeric powder and mix well. Bring the mixture to a boil and cook for 4-5 minutes or till the mixture has reduced to half of its volume.
Add dal water, crushed black peppercorns and salt and mix well. Cook for 3-4 minutes.
To make the tempering, heat ghee in a small pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves and cook till it comes to a boil.
Add coriander leaves and mix well.
Transfer into a serving bowl and serve hot with steamed rice.

#Asafoetida #Crushed black peppercorns #Curry leaves #Fresh coriander leaves #Fresh coriander stems #Ghee #Mustard seeds #Rasam powder #Tamarind pulp #Turmeric powder #Split pigeon peas (toor dal)