Patti’s Rasam

My Patti’s rasam is a spicy tangy soup made with tamarind, spices, herbs, and veggies. Rasam comes from the Sanskrit word “rassa” which means extract. Rasam is an extract of spices and tamarind water. There are multiple variations of this dish. My Patti’s recipe is a typical Tamilian brahmin style rasam made without garlic or onions and which uses dal water.

Hot rasam, hot rice plus ghee is a heavenly combination. Yes, my mom used to mix ghee with my rasam rice and give it to me in a stainless steel plate. A simple recipe that can be made in under 20 minutes. Keep a look out for my Patti’s rasam powder recipe!

Serving Size: 6

Ingredients:

• 1/2 cup of tuvar dal (yellow split pigeon peas)

• 6 1/2 cups of water

• 2 1/2 tbsps. of salt

• 1 tbsp. of turmeric powder

• 1 tomato

• 4 tbsps. of rasam powder

• 2-3 tbsps. of tamarind

• 14-16 curry leaves

• 1 tbsp. of oil

• 1 tbsp. of ghee

• pinch of hing (asafoetida)

• 1 tbsp. of mustard seeds

• 1/4 cup of cilantro
  

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Steps:

Preparation:

1. Using a pressure cooker, add in 1/2 cup of tuvar dal, 2 3/4 cups of water, 1 tbsp. of salt, and 1/2 tbsp. of turmeric powder. Cook on high heat for 4 whistles.

2. Separately, soak 2 tbsps. of tamarind in 3/4 cup of water for 30 minutes.

Soup:

1. In a medium soup pot, add 1 1/2 cups of water, 1 tomato sliced in rounds, 1 1/2 tbsp. of salt, 1/2 tbsp. of turmeric powder, 4 tbsps. of rasam powder and cook on high heat for 2-3 minutes.

2. Add in the tamarind-infused water and cook for another 2-3 minutes.

3. Drain the water from the dal in the pressure cooker and add it to the soup pot. Also, add in 4 tbsps. of the cooked dal with 1 1/2 cups of water and allow it to boil for 5 minutes.

4. Add in the tadka and turn off the heat. Cover the pot and let the spices infuse for 5 minutes.

5. Add in a 1/4 cup of cilantro roughly chopped as garnish and it is ready to eat!

Tadka:

1. Using a small pot, add 1 tbsp. of oil and 1 tbsp. of ghee over high-medium heat.

2. Add in a pinch of hing (asafoetida) and 1 tbsp. of mustard seeds and let them pop.

3. Add in 14-16 curry leaves roughly chopped. Turn off the heat and add to the soup pot.