Rassam Recipe Kit Recipe

About this recipe

Experience the authentic flavors of South India with our Rassam Recipe Kit, a comforting and tangy soup that’s perfect for any meal. This kit includes all the essential ingredients to create a traditional rassam, featuring tomatoes, tamarind, aromatic spices, and toor dal. With easy-to-follow steps, you can prepare this flavorful dish in no time, whether served as a soup or paired with steamed rice. Elevate your cooking with this wholesome and nourishing recipe. Order now on the AnyFeast website or app to bring the taste of South India to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 15G Fresh Curry Leaves - Approx 15G
• - Tamicon Tamarind Concentrate 200g
• 500 G Fresh Vine Tomato 500g
• 100G Greenfields Brown Mustard Seeds, 100G
• 500G Natco Toor Dal, 500G
• 100G East End Cumin Whole Seeds
• NaN Tilda Long Grain Rice
• 100 G Saras Turmeric Haldi Powder
• - Mtr Powder Rasam
• 750 G Top-Op Table Salt Drums
• 100G Natco Fennel Seeds, 100G
• 100G East End Black Pepper Whole
• 250 Ml Ktc Jasmin Oil Cooking Oil 250Ml
• 50G Natco Dried Chillies 50g
• 250G Garlic 250g

Instructions

1. 1. Wash 1/2 cup of toor dal thoroughly and soak it in water for 30 minutes. Drain the water and cook the toor dal in a pressure cooker with 1.5 cups of water until soft (about 3 whistles). Once cooked, mash the dal and set it aside.
2. 2. Chop 500g of fresh vine tomatoes and add them to a pot along with 1 tablespoon of tamarind concentrate, 3 cups of water, 1/2 teaspoon of turmeric powder, and a pinch of salt. Bring the mixture to a boil and cook until the tomatoes are soft and aromatic.
3. 3. Add 1 tablespoon of rasam powder to the pot, followed by the cooked and mashed toor dal. Stir well to combine and adjust salt to taste. Let the mixture simmer on low heat for 5-7 minutes.
4. 4. In a small pan, heat 1 tablespoon of cooking oil over medium heat. Once hot, add 1 teaspoon of mustard seeds. When the seeds start to splutter, add 1/2 teaspoon of cumin seeds, 1/2 teaspoon of fennel seeds, 8-10 whole black pepper, and 10 curry leaves. Stir the spices for 30 seconds until aromatic.
5. 5. Pour the prepared tempering over the simmering rassam and stir well to combine. Let it cook for another 5 minutes on low heat to allow the flavors to meld.
6. 6. Turn off the heat, cover the pot, and let the rassam sit for a few minutes. This resting time enhances the flavor.
7. 7. Serve the rassam hot with rice or as a soup. Garnish with fresh coriander leaves if desired.