Rasam Recipe: A Step-By-Step Guide To Making The Perfect One At Home

Rasam is a popular South Indian soup that is usually served with rice, dosa, idli or vada. A classic rasam is made with a blend of flavourful spices and has a spicy and tangy flavour. It is known to be a comfort food and may also help boost immunity as it is loaded with several health benefits. The best part about rasam is that it is extremely versatile. Be it a bowl of tomato rasam or pepper rasam, we simply cannot get enough of it! However, rasam tastes best when it has the perfect balance of flavours and is neither too watery nor too thick. To help you make the perfect rasam at home, we have jotted down some easy tips that’ll definitely come in handy the next time you decide to make this South Indian stew at home. Take a look.

Also read: Indian Cooking Tips: How To Make Rasam Powder For Restaurant-Style Rasam At Home

Is Rasam Good For Health?

Rasam is high in dietary fibre, which means it helps you keep full for a longer period of time. It is also an excellent source of iron, potassium, magnesium and vitamins A and C.

Is Rasam Good For Digestion?

Since rasam has a lot of fibre, it helps in improving bowel movement and is great for your digestive system. It may prevent digestive issues like indigestion, bloating and constipation.

Here Are Some Tips To Make Perfect Rasam At Home:

1. Use Fresh Ingredients

The first thing to keep in mind while making rasam at home is to use fresh ingredients. While you can certainly opt for readymade options, they won’t give you the best results. The fresher your ingredients are, the tastier your rasam will be.

2. Roast The Masalas

Once you have all the ingredients ready, it’s time to roast and grind the masalas! Make sure to grind them well as this helps in giving the rasam a complex flavour profile. Use a mix of black pepper, coriander seeds or mustard seeds.

Also read: 5 South Indian Rasam Recipes That May Help In Weight Loss

3. Soak The Tamarind 

It is not only important to use good quality tamarind, but also to soak it in lukewarm water for around 20-30 minutes before removing the seeds from the pulp. This helps in enhancing the flavour of the rasam.

4. Don’t Overcook The Dal

While making rasam at home, make sure not to overcook the dal. This can make it mushy and change the overall texture of the rasam. For best results, cook the dal until it is soft but not overcooked. 

5. Use Ghee For Tempering

You simply cannot miss out on the tempering while making rasam. Use a generous amount of ghee to temper all the spices and curry leaves. You can also garnish the rasam with fresh coriander leaves as this helps in giving the rasam a vibrant flavour.

So, the next time you make rasam at home, do keep these tips in mind! Let us know how they worked for you in the comments below.