Vegetable Rasam Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions, garlic, and green chilies. Saute until onions turn translucent.
• STEP 3.Add chopped tomatoes, turmeric powder, rasam powder, and salt. Cook until tomatoes are soft.
• STEP 4.Add tamarind pulp, water, and chopped vegetables. Bring to a boil and simmer until vegetables are cooked.
• STEP 5.In a separate pan, heat ghee and add mustard seeds, cumin seeds, and dried red chilies. Let them splutter.
• STEP 6.Add this tempering to the rasam and mix well. Garnish with coriander leaves.
• STEP 7.Serve hot as a soup or with steamed rice and enjoy the delicious Vegetable Rasam.

Cooking Tips

• You can use any vegetables of your choice like carrots, beans, capsicum, etc.
• Adjust the spice level by adding more or less rasam powder and green chilies.
• For a tangier taste, you can add more tamarind pulp.
• Make sure to cook the vegetables until they are tender but not mushy.

Storage and Serving

• Vegetable Rasam can be stored in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency by adding water if needed.
• Serve the rasam hot as a soup or as a side dish with steamed rice and papad.