"Rasam is the chicken soup (I make it vegan) of South India and a must in every household. A dash of spices is a quick pick me up anytime of the day and can be eaten with any curry or even an omelet." — Tarama
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black mustard seed
fresh curry leaves
cumin seed, freshly ground
ground black pepper
red pepper flakes
ground dried turmeric
salt to taste
chopped fresh cilantro
Rasam was one of my first introductions to South Indian cooking. Now I've used it to introduce my mother to the cuisine. The only drawbacks to this recipe derive from personal tastes. I don't like oil or ghee in the poppu/tadka for rasam. Let's hope more people try this. It's the best cold remedy and light meal I can imagine.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 33
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