Stay Toasty With South Indian Rasam Soup

A dietary staple from south India, rasam is a spicy soup made from tamarind juice, pepper, tomato, and other easily available spices. I was first introduced to rasam by a friend who hails from India’s South. Served in a small bowl, the soup, with a distinct balance between spicy and slightly sour, is a perfect post-meal palate cleanser that leaves the body feeling toasty warm.

The soup’s benefits are many. The tamarind in rasam has antioxidant qualities, which protect the body against free radicals. It’s also a digestive aid, rich in dietary fiber, and a natural remedy for constipation. Rasam is full of thiamine, folic acid, vitamins A and C, niacin, and riboflavin, plus a host of minerals like iron, zinc, and magnesium.

It’s also easy to make and a spicy way to keep warm during winter.

Rasam Soup Recipe
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  1. Tamarind or tamarind concentrate
  2. 1 Tomato
  3. Olive oil
  4. Dry red chilies
  5. Turmeric
  6. Black pepper
  7. Rasam powder
  8. Black mustard seeds
  1. Shell out two tamarinds into a six cups of hot water (or stir one teaspoon of tamarind concentrate into hot water).
  2. Cut the tomato into 4 quarters and add that to the water.
  3. After the water cools, set it on the burner on medium heat.
  4. Add a pinch of black pepper and 2 teaspoons of rasam powder.
  5. Once it starts to boil, turn heat to low.
  6. In a small pan, add half a teaspoon of olive oil.
  7. Once hot, add a quarter teaspoon of black mustard seeds, a quarter teaspoon of turmeric, and one dry red chili, broken into small pieces.
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