Rasam Recipe Kit Recipe

Indian cuisine · 80 calories

Rasam Recipe Kit recipe

About this recipe

Discover the authentic flavors of South India with our Rasam Recipe Kit, a comforting and aromatic soup perfect for any meal! This kit includes all the essential ingredients to create a tangy, spiced rasam, featuring tamarind, black pepper, and red chili. Simmered to perfection and tempered with mustard seeds, asafoetida, curry leaves, and turmeric, this dish delivers a delightful balance of heat and flavor. A touch of palm sugar adds subtle sweetness, while clarified butter enhances the richness of the tempering. Serve it hot with steamed rice or enjoy it as a standalone soup for a wholesome and satisfying experience. Whether you're a spice lover or seeking a comforting meal, this rasam is sure to please. Order your Rasam Recipe Kit today on the AnyFeast website or app and bring the taste of South India to your kitchen. Make family meals stress-free with AnyFeast — your trusted partner for delicious, easy-to-make recipes designed for busy schedules.

Ingredients

  • - Mtr Powder Rasam
  • 50 G Vandevi Asafoetida 50g
  • - 60g Red Chili
  • 120G Alpenzu Clarified Butter, 120G
  • - Old India Mustard Seeds
  • 1 Packet Curry Leaves (1 Packet)
  • 100 G Saras Turmeric Haldi Powder
  • 1 L Crisp N Dry Oil
  • 500G Palm Sugar, 500G

Instructions

  1. 1. Soak 1/4 cup of tamarind in 1 cup of warm water for 15 minutes. Extract the juice and discard the pulp.
  2. 2. Heat 1 tsp of cooking oil in a pan. Add 1/2 tsp mustard seeds and let them splutter. Add 1/4 tsp seasoning for sour soup, 1 dried red chili, and a pinch of asafoetida.
  3. 3. Add 1/4 cup of roasted chopped tomatoes, 1/4 tsp turmeric powder, and 1/2 tsp salt. Sauté until the tomatoes soften.
  4. 4. Add the tamarind extract and 2 cups of water. Bring to a boil.
  5. 5. Add 1 tsp of rasam powder and 1/4 tsp of palm sugar. Mix well and simmer for 5 minutes.
  6. 6. In a small pan, heat 1 tsp of clarified butter. Add 1/2 tsp of crushed garlic and fry until golden. Add this to the rasam.
  7. 7. Garnish with 2 tbsp of chopped fresh parsley. Turn off the heat.
  8. 8. Serve hot with steamed rice or as a soup.