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Rasam with rice
Also known as ரசம் · rasam sadam · rasam rice · chaaru with rice
A thin, hot-sour broth of tamarind, tomato and black pepper poured over rice. Peppery steam first, comfort second.
Typical serving
320 kcal
usually 250–410 kcal
 Protein | 8 g |
|---|---|
 Carbs | 54 g |
 Fat | 8 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 120gbasmati rice
- 30gtoor dal
- 1 tbsptamarind paste
- 2tomatoes
- 2 tspghee or oil
- 2 tspblack peppercorns and cumin
- 4garlic cloves
- 15curry leaves
- 1 handfulcoriander
- 1 tspmustard seeds and asafoetida
Method
7 steps
boil · 30m walk awayToor dal cooked to mush in plenty of water and kept, water and all — that cloudy liquid is the body of the rasam, and pouring it away leaves you with tamarind water.
grill · 5mPeppercorns and cumin toasted dry with two of the garlic cloves, then crushed coarse. This is the heat of the dish and it is pepper, not chilli.
simmer · 15mTamarind, tomatoes squashed in by hand, the crushed pepper and plenty of water brought up until the raw tamarind smell goes and a froth rises. Never let it boil hard — boiled rasam goes dull and flat and stays that way.
fold · 3mThe dal and its water in, loosened until it is thin enough to drink from a cup.
fry · 4mMustard seeds popped in the ghee with the remaining garlic, curry leaves and asafoetida, poured over the pot, and the lid dropped on for a minute to catch it.
- boil · 15m walk away
Rice on separately, rinsed, lid, lowest heat.
finish · 2mCoriander in off the heat. Poured over rice, or drunk from the bowl, and both are correct.
Worth knowing
Rasam is older than the chilli in India — its heat was always black pepper’s, and the recipe never surrendered it.
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