How To Make Rasam: Easy Tips And Tricks To Ace Making This South Indian Comfort Food
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We all have our comfort foods that come to our rescue during times when we are craving a warm hug. Yes, food can be as comforting and consoling as well. These comfort foods vary for each one of us- from a pot of warm and delicious khichdi to a plate of dal, roti and subzi. However, if you ask me, it’s the South Indian rasam that does the trick for me. The piping hot, drool-worthy and delicious South Indian soup is enough to make me feel at home even when I am not.

As a kid, my mother used to make rasam on Saturday night to be slurped down the next day for lunch. and the smell of rasam was the one to remind me that the following day is a holiday and I didn’t have to go to school that day. That’s how rasam has been instilling a sense of solace in me till today. The tangy and flavourful soup is enough to make my mood on a bad day. Although the soup has numerous varieties, the classic rasam is the best thing to indulge in on days when you crave something to warm your body, soul and heart. As winters are here, we know you must be craving the same. Hence, here are a few easy tips to help you make rasam at home.  

1. Soak the tamarind for at least 20 to 30 minutes before removing the seeds from the pulp.

2. If you don’t have tamarind, you can use lemon juice in place of it for the same tanginess and flavour.

3.  If you want to store rasam for a few days in the fridge, make sure you do so without adding the coriander leaves. Add freshly chopped coriander leaves to your rasam just before reheating the soup.

4. Although the market is full of readymade rasam powder, we would recommend you to make rasam powder at home for the best results. In a dry grinder, add coriander seeds, cumin seeds, black peppercorns, garlic cloves, red chillies and methi seeds and pulse to make a coarse powder and your rasam powder is ready.

We hope these tips will help you make a bowl of flavourful rasam at home. Do try the recipe and let us know how it turned out.