Recipe for a Traditional Indian King Soup / Russum or Rasam South Indian
- 1 tsp jeera/cumin seeds
- 1 tsp mustard seeds
- ½ tsp peppercorn
- 5 garlic, with the peel
- 1 onion, sliced
- ½ tomato, grated
- Few curry leaves
- 4 dry chilies
- ½ tsp turmeric
- Fresh coriander/Dhani
- 3 tablespoons tamarind mixed in 1-liter warm water
Crush the first 4 ingredients (Jeera, mustard seeds, peppercorn, and garlic) together using a pestle and mortar.
Fry onion in oil with chillies.
Once the onion is translucent, add the turmeric and garlic mix.
Cook for 1 minute.
Then add tomatoes, and cook for 1 minute.
Add tamarind water, salt and stir well
Allow boiling for 3 minutes.
Remove from stove and then add the coriander.
Prepared, tried, and tested by Jennifer from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
Amount Per Serving Calories 57Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 164mgCarbohydrates 13gFiber 2gSugar 6gProtein 2g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
Who invented Rasam?
The traditional preparation of rasam is made with tamarind pulp and black pepper- both abundantly and natively available in South India. According to some other historical sources, the origin of rasam is in Madurai and it dates back to the 16th century when the land was ruled by the Saurashtra rulers.
I found this very interesting post on the Health Site – 10 health benefits of Rasam
We invite you to come and join our two FB Recipe Groups: