Rassam Recipe

Cooking Directions

• STEP 1.Soak tamarind in warm water and extract the pulp.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped tomatoes, tamarind pulp, and water. Bring to a boil.
• STEP 4.Add rasam powder, turmeric powder, salt, and jaggery. Simmer for 5 minutes.
• STEP 5.Garnish with coriander leaves and serve hot with rice or as a soup.

Cooking Tips

• Adjust the spice level by adding more or less rasam powder.
• You can add cooked lentils or dal to make it more filling.
• For a tangier flavor, add a squeeze of lemon juice before serving.

Storage and Serving

• Rassam can be stored in the refrigerator for up to 2 days.
• Reheat before serving and adjust the consistency with water if needed.
• Serve hot with steamed rice or enjoy it as a comforting soup.