South Indian Rasam
Spice Kitchen - Asian

South Indian Rasam

A Mama Spice favourite. Rasam is a basic staple dish that’s both spicy and sour. We love it ladled into bowls as a warming soup on a chilly day.


  • 1 tbsp cumin seeds
  • 2 tsp black Kampot pepper
  • 3 cloves garlic, minced
  • 3 tbsp coriander stem, chopped
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds, black
  • 1 dried red chilli
  • 10 curry leaves
  • 2 tomatoes, chopped
  • 1⁄4 tsp turmeric
  • 1 tsp salt
  • 150ml tamarind puree
  • 600ml water
  • 2 tbsp fresh coriander, finely chopped


  1. Without adding any water, grind the cumin seeds, black Kampot pepper, garlic and coriander stem into as fine a paste as possible.
  2. Heat a large saucepan and add the vegetable oil.
  3. Add the mustard seeds, curry leaves and dried red chilli and let them crackle and sizzle for a few moments. Add the spice and coriander paste and sauté the mix for a couple of minutes before adding the tomato, turmeric and salt.
  4. Cook on low heat until the tomatoes have softened and broken down. Add the tamarind and water and bring to a boil and simmer for 10-15 minutes.
  5. Add the chopped coriander and serve as a soup or eat with rice.

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