Rasam, often referred to as Indian Pepper Soup, needs little introduction (CRAB RASAM RECIPES). Light, healthy, and flavorful, it’s a staple in Indian households. For us, rasam is often the star of the meal, pairing wonderfully with a variety of dishes. As seen in the photo above, rasam is a versatile companion to spinach cooked in coconut milk, pan-grilled turmeric curry leaf tofu, and a spicy fish dish. For vegetarians, it can easily be paired with a range of vegetarian sides (EASIEST MALAYSIAN VEGETARIAN NASI LEMAK).
So, what is instant rasam? It’s a quick and fuss-free version made using store-bought rasam powder - something I often turn to when time is short. Over the years, I’ve tried various brands, and it’s all about finding the one you like best. This recipe is particularly appealing for its simplicity: a no-oil, chili-free version that can be adjusted to suit your taste. Whether you prefer it thick or runny, the amount of rasam powder, water, and other ingredients can be tailored to your liking.
Ingredients
Instant rasam
powder - as needed
1 large tomato - sliced
7 garlic cloves
- smashed
4 shallots - smashed
Curry leaves - a few
Water – as
needed
½ tsp turmeric
powder
Tamarind juice - as needed
Crushed black
pepper - as needed
Salt - to taste
Method
In a pot,
combine tomato, garlic, shallots, curry leaves, and water.
Simmer gently and lightly mash the ingredients to release their flavors.
Add rasam
powder, turmeric powder, tamarind juice, black pepper, and salt. Adjust water
as needed.
Stir well and
let the rasam heat through without over-boiling.
Turn off the heat.
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