Greetings beautiful people! today I have a special guest, Shravya who will show you how to make a traditional south Indian soup called Rasam, this can also be enjoyed with Rice and it’s 100% vegan friendly!Â
Rasam is a traditional South Indian soup that is a staple in most households. It is a flavorful and spicy soup that is typically made with tamarind, tomatoes, lentils, and a blend of spices. It is a popular dish among vegans and vegetarians because it is entirely plant-based and packed with nutrients.
Watch the video on how to make a sweet, spicy and tangy Indian Rasam
The origins of rasam can be traced back to the ancient Indian Ayurvedic texts, where it was described as a medicinal soup made from herbs and spices. It was believed to have healing properties and was often used to treat colds, coughs, and other respiratory illnesses. Over time, the recipe evolved, and it became a beloved comfort food in South India.
Rasam is a versatile dish that can be made in many different ways, with each region and household having its unique recipe. However, the basic ingredients of rasam remain the same: tamarind, tomatoes, lentils, and a blend of spices. Some recipes call for the addition of other ingredients like garlic, ginger, and coriander leaves.
The key to making delicious rasam is to balance the flavors of sweet, sour, salty, and spicy. Tamarind adds the sourness, while tomatoes provide the sweetness. Lentils add protein and thickness to the soup, and the spices like cumin, coriander, and black pepper bring the heat.
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If you like street food from India, you’ll find Rasam as a side dish served with rice, it’s fragrant, tangy and delicious.
In South India, rasam is typically served as a side dish to rice and vegetable curries. It is also served as a soup before the main course, and it is believed to aid in digestion. In some households, it is also served as a remedy for the common cold and other respiratory illnesses.
Rasam has gained popularity not only in South India but also in other parts of the world. Its popularity can be attributed to its unique flavor profile and the health benefits it offers. Rasam is low in calories, high in nutrients, and rich in antioxidants, making it an excellent choice for those looking for a healthy and delicious meal.
Apart from its nutritional benefits, rasam also has cultural significance. It is an integral part of the South Indian culinary tradition, and it is often served at weddings, festivals, and other special occasions. In fact, rasam has become so popular that it is now widely available in restaurants and food stalls across India and other parts of the world.
For vegans and vegetarians, rasam is an excellent source of protein, iron, and other essential nutrients. Lentils, which are a key ingredient in rasam, are a great source of plant-based protein and fiber. They are also low in fat and calories, making them an excellent choice for those looking to maintain a healthy weight.
Overall, rasam is a delicious and nutritious soup that has a rich history and cultural significance. Its popularity continues to grow, and it has become a beloved comfort food for many people worldwide. Whether you are a vegan, vegetarian, or a meat-eater, rasam is a dish that is worth trying, and you are sure to fall in love with its unique flavor profile and health benefits.
Vegan South Indian Rasam (Spicy and tangy soup)
Equipment
- 1 blender
- 1 pot
Ingredients
Rasam Powder
- 1 Cup split chickpeas (dry)
- 1 Cup Split pigeon peas
- 6-7 Dry Red Chillies
- 1 teaspoon fenugreek seeds
- 1 teaspoon Coriander seeds
- 1 tablespoon black pepper
- 1 teaspoon cumin seeds 1
- 1 teaspoon mustard seeds
- 1 tablespoon turmeric
- 1 teaspoon salt
- 5-6 dry curry leaves
- 1 stick cinnamon
For the soup
- 3 large Extra ripe tomatoes
- 1 tablespoon Cumin seeds
- 2-3 dry red chillies
- 2 tablespoons Sugar
- 5 curry leaves
- 1 tablespoon Turmeric
- 1 handful fresh corriander / cilantro for garnish
- 1 tablespoon tamarind paste
- 4 cups Water
- 2 tablespoons cooking oil
- salt to taste
Instructions
- Start by chopping the tomatoes into cubes and set aside
Prepping the powder
- start off by roasting all the powder ingredients individually to release the oils and essences, make sure not to burn them and set aside to cool slightly
- add in the powder ingredients to a blender and pulse until you have a fine powder, set aside (store this for future cooking)
Prepping the soup ingredients
- in a separate pan start frying the whole cumin seeds and black pepper corn in a tablespoon of oil
- once lightly fried, add in the tomatoes, turmeric and salt and cover
- after a few minutes the tomatoes will have stewed, add in a tablespoon of the rasam powder mix, chillies, sugar and curry leaves and stir well.
- add in the tamarind paste and water and let it boil until all combines
- finally add in the fresh coriander to garnish and serve on rice or in a bowl to drink as a soup
