Ingredients30 m servings 62 cals
- Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.
- Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.
Per Serving: 62 calories; 3.6 g fat; 7.2 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 14 mg sodium. Full nutrition
ReviewsRead all reviews 4
Rasam was one of my first introductions to South Indian cooking. Now I've used it to introduce my mother to the cuisine. The only drawbacks to this recipe derive from personal tastes. I don't ...
I'm not sure if this is an authentic recipe, but I have made this many times when getting over a cold because it uses ingredients that I nearly always have around. I've even subbed tomato sauce ...